Ingredients 1 package of soft corn tortillas 1 lb chicken breasts, tenders or thighs 1 bunch lacinato or red kale, washed and sliced thinly. 3-4 banana peppers, sliced 1 tomato, diced 1 bunch cilantro, chopped 3-4 green onions, chopped Sliced avocado, or 1 recipe for Auntie's Guacamole (optional) 2 limes Sea salt & Pepper
Smokey Sofrito Sauce: 1 large sweet red pepper 1 small sweet onion 1 medium tomato 6 cloves of garlic 1 Tbs vinegar 1 tsp local honey 1 Tbs smoked serano chili powder, or another smoked chili powder Sea salt
Method: Prepare the Smokey Sofrito Sauce first. You can do this a day or two in advance if necessary. Cut the sweet pepper in half, and remove the stem and seeds. Cut the onion in half and peel the dry outer layers. Cut the tomato in half, remove the hard core from the stem end. Place the pepper halves, onion halves and tomato halves on a hot barbecue grill or under a broiler. Cook until the skins begin to blister and turn black. Turn and cook the other side the same way. Remove from the grill and let cool. Place the vegetables in a blender with the peeled cloves of garlic, vinegar, honey, and chili powder. Puree until smooth, and adjust seasonings to taste. Refrigerate unused portions.
To prepare the chicken, rinse and pat dry with paper towel. Season with salt and pepper. Heat some oil in the bottom of a heavy skillet and brown the chicken until it is golden and crispy on the outside. Remove from the pan and let cool. Meanwhile, put the chopped kale in the same skillet where the chicken cooked and saute until it wilts, while also dislodging the chicken fond that is stuck to the pan. Add a little salt and some good apple cider vinegar to the kale. Cook for one minute more, then remove from the pan. Shred the chicken with a fork. Place in a bowl and toss with the chopped cilantro, juice from two limes and a little olive oil if the chicken seems dry. You can also add some of the sofrito sauce if you want more flavor.
Brush the corn tortillas with a little oil and heat in a clean skillet, one or two at a time, and on both sides. Layer the ingredients on the tortillas and serve with warm or cold smokey sofrito sauce.