Mexican Tacos
Chicken Tinga Taco Filling
Serves 3 people
You'll Need:
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2 chicken breasts
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2 celery stalks
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3/4 of a small white onion (1/4 for boiling, 2/4 for tinga)
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1 clove of garlic
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3 medium Roma tomatoes
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1 tbsp of chipotle in adobo
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Salt
Let's go:
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Day before: Boil chicken with celery, 1/4 onion, garlic and pinch of salt. Cool and shred the chicken.
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Day of: Boil Roma tomatoes until just softened, then peel.
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In a blender, mix tomatoes with chipotle in adobo. Strain.
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Dice and saute 3/4 onion in a pot, then add the tomato chipotle mix and simmer for a few minutes.
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Mix the pulled chicken with sauce and simmer for a few more minutes.
Carrot Taco Filling
Serves 3
You'll Need:
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3 medium carrots
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1/2 can cooked pinto beans
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Salt
Let's go:
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Grate the carrots.
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Blend beans in processor.
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Spread some of the bean mixture on taco shell, add some grated carrot and roll shell until closed (like a spring roll).
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Place on tray in oven for 8 minutes on 425 F.
Salsa Verde
Serves 6
You'll Need:
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8 tomatillos (green tomatoes)
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6-10 serrano peppers (depending on your spice level)
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1/4 small white onion
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1 clove garlic
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1/3 bunch cilantro
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Salt
Let's go:
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Raw salsa: Chop tomatillos, serrano peppers and onion. Blend with remaining ingredients.
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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:
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9 tortillas
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6 iceberg lettuce leaves, chopped
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1 Roma tomato, sliced
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80 ml sour cream
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3 tsp grated Parmesan cheese
Let's go:
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Warm up tortillas in microwave or stovetop.
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Stuff them with filling.
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Place on tray in oven for 8-10 minutes at 425 F.
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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).
