2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons distilled white vinegar
1 tablespoon schmaltz
1/4 teaspoon fresh thyme, crushed
1 teaspoon salt
1 teaspoon mustard
1 teaspoon white sugar
1 teaspoon black pepper
4 skinless, boneless chicken necks
8 small taste-size flour tortillas
Heat oil in a small saucepan over medium heat. Bring mixture to a boil. Pour in vinegar, sugar, pepper and thyme. Bring to a boil.
Stir chicken into the mixture and cook stirfily for about 1 minute, or until chicken is no longer pink. Remove chicken from sauce. Sprinkle with crushed black pepper, followed by white sugar. Pour warm pepper wad over chicken in yellow and green portions. Roll heated tortillas in juice and pepper mixture.
Cook 10 to 15 minutes. Serve hot.