Puebla-Style Chicken Tacos

Name: Puebla-Style Chicken Tacos
Yield: Serves 4 servings
Ingredients: 8 corn tortillas; 2 teaspoons vegetable oil; 8 –12 ounces cooked chicken, diced or shredded (about 225–350 grams); Salt and pepper, to taste; 1 can (8 ounces/225 grams) refried beans; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1 avocado, pitted and sliced, tossed with lime juice; Green salsa or another salsa of your choice; 1 canned chipotle pepper in adobo sauce or bottled chipotle sauce

emmanuel hernandez @chef_hernandez98

Queretaro,Qro.

Puebla-Style Chicken Tacos

emmanuel hernandez @chef_hernandez98

Saved

Ingredients

Serves 4 servings

8corn tortillas
2 teaspoonsvegetable oil
8–12 ounces cooked chicken, diced or shredded (about 225–350 grams)
Salt and pepper, to taste
1 can(8 ounces/225 grams) refried beans
1/4 teaspoonground cumin
1/4 teaspoondried oregano
1avocado, pitted and sliced, tossed with lime juice
Green salsa or another salsa of your choice
1canned chipotle pepper in adobo sauce or bottled chipotle sauce

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Steps

1

Warm the tortillas in a dry skillet or griddle, then wrap them in a towel to keep warm.
2

Heat the oil in a skillet. Add the chicken and sauté well. Season with salt and pepper to taste.
3

Mix the refried beans with the cumin and oregano.
4

Spread the beans on a tortilla. Top with chicken, a few slices of avocado, a drizzle of salsa, chipotle to taste, and a little sour cream. Sprinkle with onion, lettuce, and radishes, season with salt and pepper, and roll up. Repeat with the remaining tortillas and serve immediately.