Empty My Fridge
Chicken Tinga Tacos Slow Cooker & Burrito Bowl
Ingredientes
- Roasted tomatoes1 lata
- Pimenta chipotle4
- Onion · diced½ xícara
- Coconut sugar1 ½ colher de sopa
- Garlic1 colher de sopa
- Smoked paprika2 colheres de chá
- Cumin3 colheres de chá
- Orégano1 colher de chá
- Lime
- Chicken breast2 lb
- Avocado1
- Greek yoghurt¾–1 xícara
- Cilantro · finely choppeda gosto
- Salt
- Black pepper
- Corn tortilla12
Modo de preparo
- 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.
Resumido do vídeo de Fit Men Cook. Assista para ver os detalhes.
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