Ingredients
2 large ripe avocados, pitted
2 limes, 1 juiced and 1 cut into wedges
1-1/2 tsp. kosher salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
2 Tbs. extra-virgin olive oil
1 small yellow onion, finely diced
1 tsp. chili powder
Scant 1/8 tsp. ground cinnamon
1 14-1/2oz. can petite-diced tomatoes, drained
1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo)
2-1/2 to 3 cups leftoverroast chicken, shredded or cut into thin strips
12 small corn tortillas, warmed
6 oz. queso fresco or feta, crumbled (1-1/3 cups)
3 cups thinly sliced red cabbage (about 6 oz.)
2/3 cup fresh cilantro leaves, washed and patted dry
Fine Cooking
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2 limes, 1 juiced and 1 cut into wedges
1-1/2 tsp. kosher salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
2 Tbs. extra-virgin olive oil
1 small yellow onion, finely diced
1 tsp. chili powder
Scant 1/8 tsp. ground cinnamon
1 14-1/2oz. can petite-diced tomatoes, drained
1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo)
2-1/2 to 3 cups leftoverroast chicken, shredded or cut into thin strips
12 small corn tortillas, warmed
6 oz. queso fresco or feta, crumbled (1-1/3 cups)
3 cups thinly sliced red cabbage (about 6 oz.)
2/3 cup fresh cilantro leaves, washed and patted dry
Description
Look For Chipotles En Adobo In The Mexican Food Section Of The Grocery Store.
Fine Cooking
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