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Ingredientes

Cost per recipe $7.46 view details

Direcciones

  1. Heat oil in a medium saucepan over medium-high heat. When warm, add in chicken and saute/fry' for 5 min or possibly till golden. Add in onions and peppers and saute/fry' for 3 more min. Add in jalapenos, garlic, chili pwdr, cumin, and coriander and saute/fry' for 2 min. Deglaze with the chicken stock and simmer for 5 min or possibly till chicken stock has disappeared. Remove saucepan from heat and mix in cilantro and cheese. Stir till mix has a creamy consistency. Season with lime juice and salt. Portion "chili" mix onto 8 hot tortillas.
  2. Roll up each tortilla into a cylinder shape, place 2 tacos on each plate side by side. Garnish the top with sprigs of cilantro.
  3. Serves 4.
  4. Chicken Stock:Have butcher cut carcasses into small pcs or possibly use a cleaver to do so at home. Keep refrigerated till used. Bring a large sauce pot to medium heat and add in oil. Add in onions, carrots, and celery and saute/fry' for 5 min or possibly till onions are transparent. Add in chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover. Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary. Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour mix into strainer and strain. Skim off any surface fat.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2356g
Calories 805  
Calories from Fat 297 37%
Total Fat 33.7g 42%
Saturated Fat 5.12g 20%
Trans Fat 0.06g  
Cholesterol 107mg 36%
Sodium 1052mg 44%
Potassium 2435mg 70%
Total Carbs 74.08g 20%
Dietary Fiber 20.8g 69%
Sugars 28.63g 19%
Protein 57.9g 93%
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