1 cup bitter orange juice
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 cloves garlic, minced
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 pound chicken breasts, cut into 1/4-inch strips
2 serrano peppers, thinly sliced
1 red onion, thinly sliced
Four 8-inch flour tortillas, preferably fresh from a bakery
2 cups grated Monterey Jack cheese
1/2 cup sweet Thai chili sauce
Tortilla chips, for serving
Homemade or store-bought salsa, for serving
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