Smoky, spicy, shredded chicken served in warm tortillas with a tangy avocado lime crema featuring both McCormick® Mayonnaise with Lime Juice and Cholula® Original Hot Sauce.
Ingredients
Avocado Lime Cremosa | Serves 6
- 2 Avocado, medium, pitted, peeled
- 1 Water
- 1/2 cup Mccormick ® Mayonesa con Limón
- 4 tbsps Cilantro, fresh
- 2 tbsps Lime Juice, fresh
- 1/2 tsp Salt
Tinga de Pollo Tacos | Serves 6
- 6 each Plum Tomatoes, medium, seeds removed
- 2 each Chipotle Peppers in Adobo Sauce, whole
- 1/2 cup Cholula® Original Hot Sauce
- 1 tsp McCormick Culinary ® Garlic Powder
- 1 tsp McCormick Culinary ® Oregano Leaves, Mediterranean Style
- 1 tsp Salt
- 4 tbsps Oil
- 2 each White Onions, medium, thinly sliced
- 4 cups Cooked Chicken, shredded
- 12 Corn Tortillas, 6-inch, Warmed
Procedure
Avocado Lime Cremosa
- Place all ingredients in blender container or food processor. Cover. Puree on high until completely smooth, scraping sides as needed. Hold refrigerated for service.
Tinga de Pollo
- Place tomatoes, chipotle peppers, Cholula Hot Sauce, garlic powder, oregano and salt in blender container. Cover and puree until smooth. Set aside.
- Heat oil in saucepan on medium heat. Add onion; cook 5 minutes until softened. Stir in tomato sauce mixture and chicken. Cook and stir 10 minutes, until thickened.
Service
- For each serving, lightly char 2 tortillas on hot grill, griddle or comal.
- Fill tortillas with Tinga de Pollo and drizzle with Avocado Lime Cremosa. Garnish with chopped white onion, cilantro and lime wedges.
- Recipe type: Burgers Tacos and Sandwiches
- Cuisine: Latin American
