Coming from El Paso, Texas, I have a special love for Mexican food.  Known for it's varied dishes, spices and flavors, Mexican cuisine is without a doubt my favorite. Ingredients:

• 1/4 cup extra-virgin olive oil
• 5 garlic cloves, minced
• 2 onions minced
• 2 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
• Freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 Serrano pepper, thinly sliced
• 1 teaspoon smoked paprika
• Tex-Joy* seasoning - to taste
• ¼ cup tomato sauce
• ½ cup water

* Tex-Joy is one of my favorite seasonings and can be used in a myriad ways.  I cook with the salt-free variety which allows my family and guests to add salt at the table, if they prefer.

Method:

• Heat a medium to large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan.
• Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
• In the meantime, season the chicken with Tex-Joy and pepper.
• Sprinkle the flour over the chicken and toss to coat.
• Heat another medium to large saute pan over medium-high heat and add 3 tablespoons of olive oil.
• Cook the chicken until it is lightly browned, about 6 to 8 minutes.
• Once the onion mixture is caramelized and softened, add the serranos, paprika and Tex-Joy.
• When the chicken is done, transfer it to the pan with the onions. Pour in water and bring to a boil.
• Reduce the heat and simmer until the sauce cooks down and  is thick and delicious, approximately 20 minutes.
• Adjust seasoning with Tex-Joy and pepper.
• To serve the tacos: Place the toppings and chicken filling in bowls and allow guests to build their own tacos.

Toppings:

• Chopped romaine lettuce
• Diced red or yellow onions
• Diced tomatoes
• Grated cheese
• Sour cream
• Salsa
• Avocado slices or Guacamole
• 1 to 2 packages corn or flour tortillas

Serve chicken tacos with a salad or go all out by adding rice and beans and your family/friends will sing your praises for days!

It's muy sabroso . . . enjoy!