Peapod Meal Kit: Chicken Tinga Tacos by Chef Jon Zaragoza
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Directions
Prep time: 5 minutes. Cook time: 25 minutes. Serves: 6. 1. In a large skillet, heat 2 tablespoons oil over medium heat, add the onion and cook until caramelized and golden brown, about 12 minutes. Tip: Don't rush this step, as the purpose is to draw out the sweetness of the onions. Adding a tablespoon of water towards the end will help loosen the flavorful brown bits formed in the pan once the onions have caramelized. 2. Add garlic, canned tomatoes, and chipotle chillies and simmer for another 6 minutes. Add shredded chicken into the simmering sauce and cook until heated through. Salt to taste. 3. To warm the tortillas: Heat a skillet over medium high heat and add a very small amount of oil. Cook 1-2 tortillas in the hot pan for 15 seconds per side until softened. Wrap in foil to keep warm. Serve family style: top with dollop of sour cream, slice of avocado, chopped cilantro and a squeeze of lime. Tip: Tortillas can be wrapped tightly in foil and placed in a 250°F oven for 2-30 minutes.
Description
Peapod® Meal Kit: Chicken Tinga Tacos by Chef Jon Zaragoza.Other Description
These zesty tacos get depth of flavor from caramelized onions, a slight kick from the smoky chipotle peppers, a tangy flavor from the fire-roasted tomatoes, and then finished with a cooling layer of sour cream and creamy avocado. Jonathan Zaragoza, executive chef at Birrieria Zaragoza, and previously Executive at Masa Azul, was selected as one of the "30 Chefs Under 30 Chicago" by Zagat when he was 22. He became interested in cooking at the youthful age of seven and began helping his dad since the age of 12. To feed his creativity, Chef Jonathan enjoys collaborating with other businesses and restaurants and is a culinary consultant for the The Coca-Cola Company, Krafts Foods and Jim Beam. He has also had this share of TV appearances and enjoys speaking with children of all ages about the profession of creating great recipes and working and running a restaurant.Nutrition Facts
Serving Size: 15.46739 ounces
Servings per Container: 6
| Energy | 500 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 105 mg |
| Sodium | 1020 mg |
| Potassium | 830 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 9 g |
| Sugars | 7 g |
| Calcium | 101 mg |
| Iron | 5 mg |
| Vitamin D | 0 mcg |
| Protein | 37 g |
| Daily Percent Of Calcium | 8 |
| Daily Percent Of Iron | 25 |
| Daily Percent Of Vitamin D | 0 |
Ingredients
3 Tablespoons Canola Oil. 1 Cup Diced Onion. 2 14.4 Ounce Cans Fired-Roasted Tomatoes. 1/2 Cup Pureed Chipotle Peppers in Adobo Sauce. 1 1/2 Pounds Cooked White Meat Chicken. 2 Ripe Avocados. 4 Tablespoons Chopped Cilantro. 1 Teaspoon Chopped Garlic. 12 Tortillas. 2 Limes. 1/2 Cup Sour Cream.UPC
00722641100009