Chicken Tacos (Tacos de Pollo)

Name: Chicken Tacos (Tacos de Pollo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 avocado, pitted and diced (tossed with lime juice and salt); 237 milliliters chicken stock; 0 teaspoons chili powder; 8 soft corn tortillas; 8 servings Fresh cilantro for garnish; 1 teaspoons ground cumin; 0 teaspoons dried oregano; 237 milliliters queso fresco, crumbled; 8 servings Salt and pepper; 710 milliliters cooked chicken, shredded; 79 milliliters sour cream; 8 servings Tomatillo salsa; 1 teaspoon tomato paste

The recipe Chicken Tacos (Tacos de Pollo) is ready in approximately 45 minutes and is definitely a tremendous gluten free option for lovers of Mexican food. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 266 calories, 17g of protein, and 14g of fat. This recipe serves 8. A mixture of chicken, queso fresco, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as a main course.

Instructions

lace the chicken stock in a sauce pan, add the tomato paste, cumin, chili powder, and oregano. Bring to a boil, then reduce the heat to medium and add the shredded chicken. Season with salt and pepper, cook for about 3 to 5 minutes.eat the tortillas on a nonstick skillet, then wrap them in aluminum foil to keep them warm.o assemble: spread one tortilla with sour cream, then top with chicken, tomatillo salsa, avocado and queso fresco. Season with salt and pepper to taste and serve with lime on the side. Repeat the process with the remaining tortillas or just let every person assemble their own taco.

Ingredients you will need

Shredded Chicken

Salt And Pepper

Salsa Verde

Chicken Stock

Chili Powder

Queso Fresco

Tomato Paste

Sour Cream

Wrap

Avocado

Whole Chicken

Oregano

Sauce

Cumin

Lime

Equipment you will use

Aluminum Foil

Sauce Pan

Frying Pan

Equipment

Aluminum Foil

Sauce Pan

Frying Pan

Ingredients

Servings:

avocado, pitted and diced (tossed with lime juice and salt)237milliliters

chicken stock 0teaspoons

chili powder 8

soft corn tortillas 8servings

Fresh cilantro for garnish 1teaspoons

ground cumin 0teaspoons

dried oregano 237milliliters

queso fresco, crumbled 8servings

Salt and pepper 710milliliters

cooked chicken, shredded 79milliliters

sour cream 8servings

Tomatillo salsa 1teaspoon

tomato paste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.