Empty My Fridge
Chicken Tinga Tacos Slow Cooker & Burrito Bowl
Zutaten
- Roasted tomatoes1 Dose
- Chipotle4
- Onion · diced½ Tassen
- Coconut sugar1 ½ EL
- Garlic1 EL
- Smoked paprika2 TL
- Cumin3 TL
- Oregano1 TL
- Lime
- Chicken breast2 lb
- Avocado1
- Greek yoghurt¾–1 Tasse
- Cilantro · finely choppednach Geschmack
- Salt
- Black pepper
- Corn tortilla12
Zubereitung
- Put the sauce ingredients in a multifunction or slow cooker and mix together.
- Nestle the chicken breasts or tenders into the sauce.
- Pressure cook: seal the steam valve, set between HIGH and MEDIUM HIGH, and cook for 25–30 minutes. Slow cook: cook on HIGH for 4 hours or LOW for 6–8 hours.
- Remove the chicken to a bowl and shred it with two forks. Blend the sauce smooth with an immersion blender (or in a blender until smooth and return it to the cooker), then add the shredded chicken back and mix thoroughly.
- Cook on low for another 6–10 minutes.
- For the avocado cream, mash the avocado with a fork until completely smooth, mix in the remaining avocado cream ingredients, and season to taste.
- For tacos, toast the tortillas in a dry skillet without oil.
Zusammengefasst aus dem Video von Fit Men Cook. Schau es dir für die Details an.
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KnoblauchZwiebelTomateJoghurtLimetteHähnchenbrustWeizentortillaAvocado
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