1/2 tsp ground cumin lightly toasted in a dry skillet
1/2 cup finely chopped tomatillo
1/2 cup finely shredded lettuce
1/4 cup finely diced red pepper
To make the Chicken:
Mix 1/4 cup oil, 3 Tbsp lime juice, 1/4 cup cilantro, salt and pepper. add chicken and marinade 2-24 hrs. Grill till done (6 min each side). Cool, chop and set aside.
To make tortilla cups:
With a 21/2 in cookie cutter cut 40 circles from the tortillas (about 7/tortilla). Heat oven to 350. Brush each tortilla with a little oil, press into mini muffin tins, and salt lightly. Bake till golden brown, about 8-10 min.
To make the cumin sauce:
Mix the sour cream, cumin, and 1 Tbsp of the lime juice. Season to taste with salt and pepper.
To make the salsa:
Mix the tomatillo with 2 Tbsp cilantro and 2 Tbsp of the lime juice. Season to taste with salt and pepper.
Toss the chicken with about 2 Tbsp chopped cilantro, 2 Tbsp lime juice, and salt and pepper to taste. Fill each cup with a little chicken, a pinch of shredded lettuce, a spoonfull of the salsa, a drizzle and the cumin sauce, and a sprinkle or the red pepper. Serve immediately.