Street Vendor Tacos...

About five years ago, I did an externship at a local Caribbean/Florida/cum Northwestern restaurant and catering company.

Prior to that, while I had gone through "International Cooking", I hadn't had too much in the way of understanding much of anything that was regional in the way of Hispanic foods. I knew they were spicy, and I knew that I liked a lot of it. I also knew that most of what I got in the so-called "Mexican" restaurants (read chain restaurants like Azteca and the like) were *not* Mexican at all, but a Tex-Mex blend of ideas and components that, while tasty, really had nothing to do with South or Central America or its eating habits.

Imagine my surprise when the five women and four men I worked with at my externship showed me what different regions did, even within a 100 mile radius of Mexico city. I learned there how to make street tacos, and they quickly became my favorite treat in the world. I normally didn't have a way to make them for just myself, as it has a lot of condiments involved, and I don't necessarily want to eat 20 of them at a time...

So, since last night I was guaranteed to have at least 3 people besides myself to feed, I figured it was a perfect time for me to make tacos.

Makes about 20 small street tacos

20 small soft corn tortillas
2 lbs chicken breast, chopped into bite-sized pieces
2 chipotle chiles in adobo sauce, minced
1 Tbsp garlic salt
1 Tbsp olive oil

optional toppings:
cotija cheese crumbles
queso fresco (mild white cheese)
pico de gallo
salsa
guacamole
sour cream
lettuce

Cook the chicken with the chiles and garlic salt in the olive oil on medium high heat until they are just brown.
Remove from the heat and steam the corn tortillas until they are pliable.
Add chicken, and your optional toppings.

Enjoy!