For the chicken:

1/2 cup extra-virgin olive oil

10 garlic cloves, minced

5 yellow onions minced

4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks

Salt and freshly ground black pepper

1/4 cup all-purpose flour

2 serrano chiles, sliced thin

2 tablespoons sweet paprika

2 tablespoons smoked paprika

2 tablespoons cumin seeds, toasted

2 tablespoons dried oregano

4 to 5 cups chicken stock or water

For the tacos:

2 red onions, sliced thin

1 head iceberg lettuce, sliced thin

12 radishes, sliced thin

6 small tomatoes, diced

1 pint sour cream

2 bunches cilantro, leaves roughly chopped

1 (15-ounce) can pinto or black beans, drained and rinsed

1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)