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Ingredients
| ground chicken: 1 lb |
| onions (chopped): 1/2 cup |
| dried cilantro (coriander): 2 tsp |
| ground cumin: 2 tsp |
| red tomatoes (chopped): 2 cups |
| white potatoes: 1 whole potato |
| plums (sliced): 1/4 cup |
| pickled green olives: 4 oz |
| flour tortillas: 12 tortillas |
| monterey jack cheese: 4 slices |
Peruvian-Style Chicken Tacos
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1. Preheat oven to 350 degrees F. In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums, and olives. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated. Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos (4 servings).