Chicken Tacos

Make the chili sauce: Add the tomatoes, chilies, quartered onion, and 1 whole garlic clove to a blender and puree. Add the puree to a saucepan and add in the apple cider vinegar, sugar, salt, cinnamon, cloves, and ginger. Bring to a boil. Lower the heat and simmer for 1 hour until thick.

Marinate the chicken: Put the chicken strips into a medium-sized bowl. In a small bowl, combine the chili powder, oregano, paprika, cumin, pepper, and lime juice. Add the seasoning mix to the chicken and mix well to coat the chicken. Cover and refrigerate for 1 hour.

Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and sauté for about 6-8 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon, plate, and set aside.

Add the sliced onions to the pan and sauté on medium heat for about 10 minutes until soft. Add the minced garlic and sauté for 1 minute. Add the chicken back to the skillet and add 2/3 cup of chili sauce to the pan. Simmer the chicken for 10 minutes.

While the chicken simmers, add a corn tortilla to an ungreased skillet and cook over medium high heat for 30 seconds per side. Keep warm.

Spoon the chicken mixture into a warmed corn tortilla. Top with your choice of garnishes—lettuce, cheese, tomatoes, salsa, and yogurt or sour cream.