Peruvian-Style Chicken Tacos |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe in the Feb/2007 issue of Better Homes and Gardens! This is a quick and easy meal with great flavors! Ingredients:
1 lb uncooked ground chicken breast |
1/2 cup chopped onion |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1 (14 1/2 ounce) can diced tomatoes |
1 potato, peeled and finely chopped |
1/4 cup chopped pitted dried plum |
1/4 cup chopped pimento stuffed olive |
1/4 cup shredded monterey jack cheese |
12 (6 inch) corn tortillas or 12 (6 inch) flour tortillas |
cilantro (to garnish) |
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces.
3. Drain, if necessary.
4. Add spices (salt to taste); cook and stir for 1 to 2 minutes.
5. Add undrained tomatoes, potato, plums and olives.
6. Bring to boil; reduce heat.
7. Simmer covered, 12 to 15 minutes or until potatoes are tender.
8. Uncover; cook 5 minutes more or until most of liquid has evaporated.
9. Wrap tortillas in foil; bake for 15 minutes or until heated.
10. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese and sprinkle with additional onion and fresh cilantro.
11. Fold tortillas in half.
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