Ingredients:
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 cup canola oil, for frying
- 4 corn tortillas, sliced into thin strips
- Olive oil, for oiling the baking sheet
- 1/2 cup good-quality salsa, plus more for serving
- 1 bag Chicken Taco Meat (partially thawed if frozen), recipe follows
- 1 cup grated sharp Cheddar
- 1 cup grated Monterey Jack cheese
- 1 head green leaf lettuce, sliced or thinly shredded
- 2 ripe tomatoes, diced
- 1/2 cup fresh cilantro leaves
- 1/4 cup sour cream
- 3 tablespoons hot sauce, or more as needed
- 2 tablespoons olive oil
- 6 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 1 tablespoon cumin
- Salt
- One 14-ounce can tomato sauce
