Crispy Chicken Tinga Tacos

Name: Crispy Chicken Tinga Tacos
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1/2 cooked chicken breast; 1 large onion; 4 tomatoes; 3 chipotle peppers; 1 tablespoon cola (15 ml); 1/3 cup chicken broth (100 ml); 2 avocados; 1/3 cup cilantro (10 g); 1 serrano pepper; 1 lime; 3 tablespoons cooked beans (50 g); 1 hoja santa leaf; 15 large chapulines (grasshoppers); 2 teaspoons queso fresco (5 g); as needed Oil,; Salt and pepper, to taste

González Valdez José Antonio @Jose_Antonio

A gourmet twist on a classic everyday recipe from our family.

González Valdez José Antonio @Jose_Antonio

A gourmet twist on a classic everyday recipe from our family.

Saved

Ingredients

1 hour

Serves 4 servings

1/2cooked chicken breast
1large onion
4tomatoes
3chipotle peppers
1 tablespooncola (15 ml)
1/3 cupchicken broth (100 ml)
2avocados
1/3 cupcilantro (10 g)
1serrano pepper
1lime
3 tablespoonscooked beans (50 g)
1hoja santa leaf
15large chapulines (grasshoppers)
2 teaspoonsqueso fresco (5 g)
as neededOil,
Salt and pepper, to taste

Saved

Steps

1 hour

1

Prepare all your ingredients (mise en place).
2

Slice the onion into thin strips and shred the chicken.
3

Blend the tomatoes with the chicken broth and chipotle peppers until smooth.
4

Sauté the onion, then add the shredded chicken after a few minutes.
5

Add the blended tomato mixture, season with salt and pepper, and pour in the cola.
6

Let it cook for a bit until the tinga is ready.
7

For the guacamole, mash the avocados with the chopped serrano pepper, salt, lime juice, and cilantro.
8

Fill tortillas with a generous amount of tinga, roll them up, and secure with toothpicks if needed. Fry them in a skillet with plenty of oil until crispy.
9

Blend the beans with the hoja santa and about 12 chapulines, then simmer to reduce slightly.
10

Plate the tacos and serve. Garnish with queso fresco.