INGREDIENTS
2
lbs Mexican pulled chicken, cooked
1/2 cup
Coriander, fresh
1/2 tsp
Coriander, dry
1 tbsp
Garlic
1 cup
Onion
1/4 cup
Red onion
1 15 ounce can
Tomato, with juice
3 tbsp
Agave nectar
1
Hot sauce
1/2 tsp
Chili powder
2 tbsp
Olive oil, extra virgin
2 cups
Vegetable oil
1/2 tsp
Cumin, ground
24
6-inch yellow corn tortillas
2 cups
Jack cheese
1 cup
Queso fresco
1
Large or two medium fresh jalapeno stemmed, seeded and minced