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Ингредиенты
- 1 lb boned skinned chicken breasts
- 1 can chicken broth - (14 1/2 ounce)
- 3 Tbsp. lime juice
- 1 1/2 Tbsp. canned chipotle chili puree see * Note
- 1 Tbsp. salad oil
- 1 1/4 c. chopped sweet onion
- 1 x garlic clove chopped
- 1 can tomato sauce - (8 ounce)
- 1/4 c. minced fresh cilantro leaves Salt to taste
- 2 can pinto beans - (15 ounce ea) rinsed, liquid removed
- 6 x corn tortillas - (4" to 6" dia)
Инструкции
- * Note: To make chipotle puree, whirl a 7-oz can of chipotle chilies, including the adobo sauce, in a blender or possibly food processor till smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or possibly in the freezer for several months.
- Rinse chicken. In a 3- to 4-qt pan over medium-high heat, bring chicken broth, 2 Tbsp. lime juice, and chipotle puree to a simmer. Add in chicken breasts, adjust heat to maintain simmer, and cook till chicken is no longer pink in the center of the thickest part (cut to test), 10 to 15 min. With tongs, transfer chicken to a bowl; reserve broth. When chicken is cold sufficient to handle, tear or possibly cut into bite-size shreds.
- Meanwhile, heat oil in an 8- to 10-inch frying pan over medium heat. When warm, add in 1/4 c. onion and the garlic and stir frequently till onions are limp, about 5 min. Add in reserved chicken broth and tomato sauce and bring to a boil; reduce heat and simmer to blend flavors, about 5 min. Pour sauce over chicken and mix to coat.
- In a small bowl, mix remaining 1 c. chopped onion, remaining 1 Tbsp. lime juice, cilantro, and salt to taste.
- In a 3- to 4-qt pan over medium-high heat, hot pinto beans till warm. Stack tortillas and wrap in microwave-safe plastic wrap. Heat in a microwave oven at 50 percent power till steaming, about 1 1/2 min. Remove plastic and wrap tortillas in a towel to keep hot. Serve tortillas, beans, chicken mix, and onion relish separately, letting each person fill tacos as desired.
- This recipe yields 2 or possibly 3 servings.
- Comments: You can make the filling for these tacos (through step 2) up to 2 days ahead; refrigerateairtight, then reheat in a pan on the stove or possibly in the microwave before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 841g | |
| Recipe makes 3 servings | |
| Calories 568 | |
| Calories from Fat 85 | 15% |
| Total Fat 9.74g | 12% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.03g | |
| Cholesterol 57mg | 19% |
| Sodium 2007mg | 84% |
| Potassium 1801mg | 51% |
| Total Carbs 79.4g | 21% |
| Dietary Fiber 19.9g | 66% |
| Sugars 11.9g | 8% |
| Protein 43.74g | 70% |
