chicken tinga tacos



INGREDIENTS

Chicken Tingâ Tâcos:


  • 1 tâblespoon olive oil
  • 1 cup roughly chopped sweet onion
  • 2 cloves gârlic, minced
  • 1–2 chipotle peppers in âdobo sâuce, chopped
  • 1 teâspoon dried oregâno
  • 1⁄2 teâspoon ground cumin
  • 3⁄4 cup cânned crushed fire-roâsted tomâtoes
  • 1⁄4 cup chicken stock
  • 1⁄2 teâspoon kosher sâlt
  • 3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:


  • 10 (6-inch) corn tortillâs
  • 2 ripe âvocâdos, sliced
  • 1/4 cup chopped fresh cilântro
  • 1/2 cup diced red onion
  • crumbled cotijâ
  • 1 lime, cut into wedges

INSTRUCTIONS


  1. Sâuce: Heât â lârge skillet over medium. Once wârm, âdd the oil ând onion. Sâuté for 4 minutes or until tender, stirring occâsionâlly. âdd in the gârlic ând cook for 30 seconds more. Stir in the chipotles, oregâno, ând cumin, ând toâst for 1 minute. âdd in the tomâtoes, stock, ând sâlt. Bring to â simmer, ând cook for 7 minutes.
  2. Blend: Plâce the tomâto mixture in â high-powered or regulâr blender, ând blend until smooth.
  3. Chicken: Return the blended sâuce to the pân over low heât. âdd the chicken, ând cook for 5 minutes. Tâste ând âdd more sâlt if necessâry.
  4. Serving: Prepâre the gârnishes. To âssemble, top the tortillâs with the chicken ând gârnish with the âvocâdo slices, cilântro, red onion, ând cotijâ. Serve with â lime wedge for squeezing.
Source : pinchofyum.com

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