Yellowstone Cabineering Cook-Off (VLOG)

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  • 1 pound boneless, skinless chicken breast
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon dry oregano
  • 2 teaspoons chili powder
  • 1/2 pound sweet potatoes
  • 4 green onions
  • 12 corn tortillas
  • Poblano sauce:
  • 1 poblano, roasted and peeled and minced
  • 1/2 cup sour cream or Mexican crema
  • 2 tablespoons lime juice
  • 2 tablespoons minced cilantro
  • 1/2 teaspoon salt


  1. Put the chicken in a pot with the spices and enough water to cover. Put a lid on it and bring to boil over high heat. Turn off the heat and let chicken steep for 10-15 minutes.
  2. Drain and cool.
  3. Stab sweet potato with a fork several times and microwave 3-6 minutes until soft. Cook.
  4. Shred chicken and mix with minced green onion and mashed, peeled sweet potato. Taste for salt and add a little more now if it needs it.
  5. Roll 2 tablespoons of mixture in corn tortillas and fry in shallow oil until crisp and brown.
  6. Serve with poblano sauce.

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