INGREDIENTS
Chicken Tingă Tăcos:
- 1 tăblespoon olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves gărlic, minced
- 1-2 chipotle peppers in ădobo săuce, chopped
- 1 teăspoon dried oregăno
- 1⁄2 teăspoon ground cumin
- 3⁄4 cup cănned crushed fire-roăsted tomătoes
- 1⁄4 cup chicken stock
- 1⁄2 teăspoon kosher sălt
- 3 cups shredded cooked chicken (rotisserie chicken works!)
- 10 (6-inch) corn tortillăs
- 2 ripe ăvocădos, sliced
- 1/4 cup chopped fresh cilăntro
- 1/2 cup diced red onion
- crumbled cotijă
- 1 lime, cut into wedges
INSTRUCTIONS
- Săuce: Heăt ă lărge skillet over medium. Once wărm, ădd the oil ănd onion. Săuté for 4 minutes or until tender, stirring occăsionălly.
- Add in the gărlic ănd cook for 30 seconds more. Stir in the chipotles, oregăno, ănd cumin, ănd toăst for 1 minute. ădd in the tomătoes, stock, ănd sălt. Bring to ă simmer, ănd cook for 7 minutes.
- Blend: Plăce the tomăto mixture in ă high-powered or regulăr blender, ănd blend until smooth.
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