Chicken chorizo strips

12 oz skinless, boneless chicken thigh meat
1/4 oz dried chile de arbol pods
1/2 Tsp cumin seeds
1/4 Tsp coriander seeds
1/4 Tsp Mexican oregano
1 clove garlic
2 Tbl white vinegar
1 medium onion
small diameter corn or flour tortillas
peanut oil
De-seed the chiles. Transfer the chiles, cumin, coriander and Mexican oregano to a coffee grinder. Process into a fine powder. Pound the garlic into a thin paste.

Slice the boneless thigh meat into 1/4 inch wide strips. Place them into a zip-lock bag - along with the chile/cumin/coriander/oregano, garlic paste and salt to taste. Pour in the vinegar and massage the bag until well combined. Marinate the mixture in the refrigerator overnight.

Slice the onion thinly. In a wok - over a high flame - with 1 Tbl peanut oil, add the chicken strips and sliced onions. With a wooden Wok Chuan (spatula), chop and turn the chicken/onion mixture until it is cooked - thoroughly. Serve in pre-warmed tortillas, topped with salsa or hot sauce.

When in the wok - if the chicken/onion mixture exudes too much moisture, thicken the liquids with a slurry of cornstarch and water. 1 Tbl of any ground chile powder can be substituted for the chile de arbol pods.