Ingredients 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa) 1 cup water 2 tablespoons tomato paste ½ teaspoon coriander 1 teaspoon chili powder 1 teaspoon ground cumin 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat) 6 tablespoons vegetable oil 12 white or yellow 6” corn tortillas 8 ounces pepper jack cheese, shredded 4 cups shredded iceberg lettuce 8 ounces Monterey jack cheese, shredded Toppings Sliced black olives Sliced pickled jalapenos Thinly sliced red onion Avocado wedges Sour cream Lime juice Fresh cilantro Instructions Preheat the oven to 450 degrees F. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each). In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine. Add the coriander, chili powder and cumin and stir ...
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