Chicken Tinga Tacos with Chipotle Pear Sauce
Marie Parker, Nutrition Supervisor
Next Door Foundation for Early Childhood Education
This chicken taco filling is quick to make with pantry staples including cans of pears, chipotles, beans and tomatoes; just add fresh chicken breast. The combo is mellow enough to be kid-friendly but flavorful enough to please grownup palates
¼ cup olive oil
2 cups sliced onions
2 lb. boneless, skinless chicken breast
2 tbsp. canned chipotle in sauce, chopped
1 can (15 oz.) diced tomatoes in juice, undrained
1 can (15 ox.) canned pears in juice, sliced and undrained
1 cup water
1 tsp. garlic powder
1½ tsp. salt
1 bay leaf
3 cups (24 oz.) refried black beans
- Heat oil in large, deep skillet over medium heat. Add onions and sauté until tender. Add remaining ingredients except beans and tostadas. Simmer 30 to 35 minutes, or until chicken is cooked through.
- Remove chicken and bay leaf. Discard bay leaf and let chicken cool 10 to 15 minutes. Continue to simmer the sauce to let it thicken.
- Shred chicken and add it back to tinga sauce. Stir to coat the shredded chicken in the sauce.
- To serve, spread each tostada with about 1/4 cup refried black beans and top each with a heaping 1/2 cup of chicken tinga.
Photo courtesy of Pacific Northwest Canned Pears