|Chicken Tacos from "Quick& Easy Chicken Dishes"
||[Nov. 15th, 2004|02:46 pm]
mo & mouse
Chicken Tacos from Puebla|
8 corn tortillas
2 tsp vegetable oil
225-350 g/ 8-12 oz cooked chicken, diced or shredded
225 g/ 8 oz can refried beans, warmed with 2 tbsp water to thin
1/4 tsp ground cumin
1/4 tsp dried oregano
1 avocado, stoned, sliced & tossed with lime juice
salsa verde, or salsa of your choice
1 canned chipotle chilli in adobo marinade, chopped, or bottled chipotle salsa
175 mL/ 6 fl oz sour cream
1/2 onion, chopped & sauteed
handful of lettuce leaves
5 radishes, diced
salt and pepper
optional: grated cheese
1. Heat the tortillas for a few seconds each in an ungreased non-stick frying pan in a stack, alternating the top and bottom tortillas so that the tortillas heat evenly. Wrap in aluminum foil or a clean tea towel to keep warm.
2. Heat the oil in a frying pan, add the diced or shredded chicken and heat through. Season with salt and pepper according to taste.
3. Thoroughly combine the refried beans with the cumin and oregano.
4. Spread one tortilla with warm refried beans, then top with a spoonful of the chicken, a slice or two of avocado, a dab of salsa, chipotle to taste, a dollop of sour cream and a sprinkling of onion, lettuce and radishes. Season with salt and pper according to taste, then roll up, as tightly as you can. Repeat with the remaining tortillas and serve at once.