Chicken was placed in a slow cooker with chicken stock, tequila, salt, habanero chili powder, Mexican oregano for 7 hours.
Prep avocado cream. In a mortise and pestle, smash 1 1/2 ripe avocados. Transfer to a bowl. Add equal amount of sour cream and then sea salt to taste. Add finely chopped cilantro, 2 tsp lime juice, 1 tbsp honey, and stir. Transfer to a piping bag – I use a zip lock bag and cut the tip.
Sauté 1 onion and 2 garlic cloves with cumin, salt, pepper, chili powder, and brown sugar in large pot. When soft, add 1/2 cup diced tomato. When incorporated, add drained chicken and stir to combine. Continue to cook to reduce any excess liquid.
Cut mini tortillas rounds and fry in corn oil. Add sea salt when removed from oil. Top with chicken then thinly sliced red onion and jalapeño. Top with cheese if desired and place under the broiler for a minute to melt.
Top with tomato slice, avocado cream, and thinly sliced cabbage. A little radish would have been nice here too.
Enjoy / Devour