Informations supplémentaires
25 min.
|
800 kcal
|
easy
|
Printable version
1. Prepare Ingredients
Wash tomato and cilantro. Pick and chop cilantro leaves. Dice tomato into 1/4 inch pieces. Peel garlic and trim end. Chop garlic.
2. Prepare Pickled Onions and Slaw
In a small bowl, combine onion and the following to taste: lime juice, salt and pepper. In a large bowl, combine abbage, lime dressing and salt and pepper to taste.
3. Bake Tostada
Turn broiler on high to 500°F. Line a baking sheet with foil. Brush tortillas with a thin layer of oil on both sides. Place tortillas in a single layer on baking sheet. Season to taste with salt. Broil for 2–3 minutes on top rack, flip and cook for 1–2 minutes until crisp and golden. Monitor closely to prevent burning.
4. Cook Chicken Tinga
Drain chicken. Heat 1 tbsp. oil in a large non-stick skillet over medium-high. Add chicken and corn and cook for 6–7 minutes, using a wooden spoon to break apart, until golden and reaches an internal temperature of 165°F. Reduce heat to medium. Add 1/4 cup water, crushed tomatoes, tomato paste, spice blend, garlic and chipotle in adobo to taste and cook for 2–3 minutes or until thickened. Season to taste with salt and pepper.
5. Serve
Divide tortillas onto large plates. Divide chicken tinga, slaw and tomatoes between tortillas. Garnish with pickled onions and cilantro. Enjoy!
280gGround chicken
8unitCorn Tortilla(s)
150gSliced green cabbage
1unitRed Onion(s)
1unitGarlic Clove(s)
80mlCrushed Tomatoes
2gSpice Blend
20mlChipotle Pepper in Adobo Sauce
66mlLime Dressing
1unitTomato(es)
1unitCilantro
20mlFresh Lime Juice
15mlTomato Paste
84gCorn niblets
What you need
pan, pot, strainer
800 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
44g
68%
cholesterol
130mg
43%
fiber
8g
32%
protein
33g
saturated
6g
30%
sodium
480mg
20%
sugar
11g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg