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Chicken Tinga Tacos / Avocado Crema

Chicken Tinga Tacos / Avocado Crema

Ingredients

  • 10 oz Chicken Thigh Average 4.5 Ounce No Bone or Skin Antibiotic Free Controlled Vacuum Packaged Refrigerated
  • 1 Tbsp Oil Olive Extra Virgin Plastic Bottle
  • 3 oz Broth Chicken Canned
  • 4 oz Tomato Puree Fancy
  • 3 oz Onion Yellow Sliced Fresh
  • 1/2 Tsp Cumin Seed Ground
  • 1/2 Tsp Coriander Ground
  • 1/8 oz Bay Leaves Whole Sweet
  • 1 Tsp Garlic Chopped in Oil Refrigerated
  • 4 Ea Tortilla Flour White 6" Pressed
  • 1 Tbsp Vinegar White 4%
  • 3 oz Avocado Pulp 100% Hass Frozen
  • 1 Ea Lime Us #1 175/200 Size Fresh, Juice of
  • 1 oz Sour Cream Tub Grade A Refrigerated

Preparation

  1. In a dutch oven, add oil, heat, then add onions, garlic, cumin and coriander. Cook until onions are translucent.
  2. Add chicken stock and tomato puree.
  3. Bring to a boil and add chicken. Reduce heat to a simmer and continue to cook 20 minutes. Chicken should have a 165-degree internal temperature.
  4. Remove chicken from sauce, shred, and return to sauce.
  5. Remove bay leaf, stir in vinegar and adjust seasoning with salt and pepper. Add to warmed tortilla shells.
  6. To make avocado crema: ln a bowl combine lime juice, avocado pulp and lime juice. Blend well.
  7. Place the avocado crema in squeeze bottle and drizzle over finished taco.
  8. Place the avocado crema in squeeze bottle and drizzle over finished taco.

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