Feeling like tacos?
These tacos are filled with tender, smokey pulled chicken and wrapped in a rustic handmade tortilla. Pretty tasty :)
I created these Rustic Oat Tortillas as a sturdy, gluten-free alternative to flour or corn tortillas using ingredients that are simple and probably already living in your pantry.
4 dried ancho chiles
1 white onion, quartered
1 tablespoon garlic, minced
2 tablespoons coconut sugar
1 tablespoon apple cider vinegar
1½ cups broth (chicken or bone)
1 teaspoon sea salt
1 teaspoon black pepper
2 pounds bone-in, skinless chicken thighs
1¼ cups rolled oats
1 tablespoon unflavored gelatin
¼ teaspoon sea salt
2 tablespoons warm water
1 cup Plain Greek Yogurt
¼ cup fresh cilantro, chopped
1 lime, zested and juiced
½ teaspoon sea salt
Soak the chiles in boiling water for 15 minutes. Drain and transfer to a high-speed blender. Add the onion, garlic, sugar, vinegar, broth, salt and pepper. Blend until smooth.
Season the chicken thighs with salt and pepper. Transfer to a slow cooker.
Pour the ancho sauce over the chicken and cook on low heat for 6 hours.
Strain the chicken from the slow cooker, remove the bones, shred, and set aside. Transfer the ancho sauce to a skillet and reduce down over low heat for 15 minutes. Mix the sauce into the shredded chicken.
Combine all of the ingredients in a food processor, blending until a dough forms.
Shape the dough into a ball. Cut in half and then cut each half into 3 pieces, for a total of 6 equally sized pieces of dough. Roll each piece into a ball. Cover the dough balls loosely with plastic wrap and place in the fridge for 10 minutes.
Using two pieces of parchment paper and a rolling pin, flatten each dough ball into a tortilla. Heat the olive oil in a skillet or griddle over medium and cook each tortilla for 1 minute per side. Transfer to a plate.
Mix all of the ingredients together in a small bowl. Keep chilled in the fridge.
Fill each tortilla with a heaping scoop of chicken and top with cilantro cream. Enjoy!