Instructions: Heat oil in a medium saucepan over medium-high heat. When hot, add chicken and saute for 5 minutes or until golden brown. Add onions and peppers and saute for 3 more minutes. Add jalapenos, garlic, chili powder, cumin, and coriander and saute for 2 minutes. Deglaze with the chicken stock and simmer for 5 minutes or until chicken stock has disappeared. Remove saucepan from heat and fold in cilantro and cheese. Stir until mixture has a creamy consistency. Season with lime juice and salt. Portion "chili" mixture onto 8 warm tortillas.

Roll up each tortilla into a cylinder shape, place 2 tacos on each plate side by side. Garnish the top with sprigs of cilantro.

Serves 4.

Chicken Stock:
Have butcher cut carcasses into small pieces or use a cleaver to do so at home. Keep refrigerated until used. Bring a large sauce pot to medium heat and add oil. Add onions, carrots, and celery and saute for 5 minutes or until onions are transparent. Add chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover. Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary. Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour mixture into strainer and strain. Skim off any surface fat.

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