Michael's Tacos with Chicken Taco Filling

Ingredients

• ½ cup extra-virgin olive oil
• 10 garlic cloves, minced
• 5 yellow onions minced
• 4 pounds boneless, skinless chicken breast, diced into ½-inch chunks
• Salt and freshly ground black pepper
• ¼ cup all-purpose flour
• 2 serrano chiles, sliced thin
• + 13 more ingredients
• • 2 tablespoons sweet paprika
  • 2 tablespoons smoked paprika
  • 2 tablespoons cumin seeds, toasted
  • 2 tablespoons dried oregano
  • 4 to 5 cups chicken stock or water
  • 2 red onions, sliced thin
  • 1 head iceberg lettuce, sliced thin
  • 12 radishes, sliced thin
  • 6 small tomatoes, diced
  • 1 pint sour cream
  • 2 bunches cilantro, leaves roughly chopped
  • 1 (15-ounce) can pinto or black beans, drained and rinsed
  • 1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)

1. Heat a 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.

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