Mexican Tacos

Chicken Tinga Taco Filling

Serves 3 people

You'll Need:

  • 2 chicken breasts

  • 2 celery stalks

  • 3/4 of a small white onion (1/4 for boiling, 2/4 for tinga)

  • 1 clove of garlic

  • 3 medium Roma tomatoes

  • 1 tbsp of chipotle in adobo

  • Salt

Let's go:

  1. Day before: Boil chicken with celery, 1/4 onion, garlic and pinch of salt. Cool and shred the chicken.

  2. Day of: Boil Roma tomatoes until just softened, then peel. 

  3. In a blender, mix tomatoes with chipotle in adobo. Strain.

  4. Dice and saute 3/4 onion in a pot, then add the tomato chipotle mix and simmer for a few minutes.

  5. Mix the pulled chicken with sauce and simmer for a few more minutes.

Carrot Taco Filling 

Serves 3

You'll Need:

  • 3 medium carrots

  • 1/2 can cooked pinto beans

  • Salt

Let's go:

  1. Grate the carrots.

  2. Blend beans in processor.

  3. Spread some of the bean mixture on taco shell, add some grated carrot and roll shell until closed (like a spring roll).

  4. Place on tray in oven for 8 minutes on 425 F. 

Salsa Verde

Serves 6

You'll Need:

  • 8 tomatillos (green tomatoes)

  • 6-10 serrano peppers (depending on your spice level)

  • 1/4 small white onion

  • 1 clove garlic

  • 1/3 bunch cilantro

  • Salt

Let's go:

  1. Raw salsa: Chop tomatillos, serrano peppers and onion. Blend with remaining ingredients.

  2. Cooked salsa: Boil tomatillos, serrano peppers and onion with clove of garlic. Blend with cilantro, salt and a bit of the water used to boil tomatillos, or chicken broth if available.

Toppings

Makes 9 tacos

You'll Need:

  • 9 tortillas

  • 6 iceberg lettuce leaves, chopped

  • 1 Roma tomato, sliced

  • 80 ml sour cream

  • 3 tsp grated Parmesan cheese

Let's go:

  1. Warm up tortillas in microwave or stovetop.

  2. Stuff them with filling.

  3. Place on tray in oven for 8-10 minutes at 425 F. 

  4. Take them out and garnish with toppings.

Where to buy:

You can pick up fresh delicious homemade tortillas by the kilogram at Chancho Tortilleria (Seymour and Davie St).

©2018 by The Food Connection. All rights reserved.

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