Ingredients
1 lb skinless, boneless chicken breasts
kosher salt
1/2 cup olive oil
1 large carrot, diced
1/4 medium yellow onion, diced
1 medium russet potato, peeled and finely diced
2 cloves garlic, minced
1/2 bunch cilantro, leaves and thin stems chopped
juice from 1/2 lime
1/2 small red onion, finely diced
1 1/2 cups frozen peas
20 mint leaves, thinly sliced
1 cup crumbled queso fresco
8 - 12 medium white corn tortillas
sour cream for serving
Preparation
Preheat oven to 400. Place chicken ina roasting dish and rub with salt and 1 tbsp oil. Roast until just cooked through, about 15 minutes. When chicken is cool, shred.
Heat 1 tbsp oil in a large overnproof saute pan over medium high heat. Saute carrots, yellow onions and potatoes until lightly carmelized, 2 minutes. Transfer pan to oven and roast until tender, about 8 minutes.
Remove pan from oven and stir in garlic and cook till aromatic, about 2 minutes. Turn off heat and stir in 2 tbsp cilantro, lime juice and salt to taste.
In a small bowl toss together red onion and remaining cilantro. Set aside.
In a small pot of boiling water, blanch peas 2 - 3 minutes. Run under cold water, then remove and dry on paper towels.
Using potato masher, mash peas coarsely. Sitr in mint, shredded chicked and 1/2 cup queso. Season with salt.
Gently warm tortillas. Spoon 1 - 2 tbsp chicken mixture along center of tortilla. Roll, then transfer to serving platter and top with sauteed onion, carrots, potatoes. Top with onion cilantro mixture and additional queso fresco.
