2 small sweet potatoes, well scrubbed
4 teaspoons olive oil
2 poblano chiles, stemmed, seeded and cut into thin strips
1 medium onion, halved and sliced
12 ounces boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
4 garlic cloves, chopped
1/2 cup chicken broth
8 corn tortillas, warmed
2 ounces crumbled cotija cheese (about 1/2 cup)
1/4 cup fresh cilantro leaves
Makes: 4 servings
First, pierce sweet potatoes with a fork. Put the potatoes in the microwave on high until almost tender. Then they are ready pierced them with a knife. Then you should wait until they are cool completely. Cut the lengthwise into two pieces. Slice each of the halves diagonally into thick pieces, 1/2-inch.
Take 2 teaspoons oil in a large non-stick skillet. Heat the oil over medium heat. Prepare and add the chiles and sauce until they softened. Cook them for 8 minutes. After they are ready, add onion, the sweet potatoes, and the saute until they got golden brown color. Cook about 8 minutes. Then, transfer the vegetables to a large bowl.
Take the skillet with the remaining oil and heat once again. When the oil is heated add the chicken and sprinkle seasoned with salt, cumin, and oregano. Now you can saute the chicken until it gets brown color. Cook for 6 minutes. Transfer the vegetables to skillet. Add the garlic, broth, and simmer until liquid is evaporated. Cook about 2 minutes.
At the end, you need to just divide the mixture among the tortillas. You could sprinkle them with cotija and cilantro.
This eating contains a lean protein which is a great source of C vitamin and iron, the great source of energy for your body.