This take on a taco de canasta or “basket tacos” is filled with slow-cooked chicken, refried beans and salsa verde. In classic style, it is steamed until the tortilla is soft and moist.
Ingredients
- 8 Guerrero® Homestyle Fajitas
- ½ cup chicken broth
- 1 onion, chopped
- 3 tbsp lime juice
- 1 canned chipotle in adobo sauce, chopped
- 1 tbsp ground cumin
- 2 cloves garlic, minced
- ½ tsp each salt and pepper
- 450g boneless skinless chicken thighs
- ¼ cup prepared chilli-infused oil
- 1 cup refried beans, warmed
- ½ white onion, thinly sliced
- 1 cup salsa verde, for serving
Method
1. In a slow cooker, combine broth, chopped onion, lime juice, chipotle, cumin, garlic, salt and pepper. Add chicken thighs; cover and cook on Low for 4 to 6 hours or on High for 2 to 2 ½ hours or until chicken is cooked through and tender. Shred chicken with 2 forks; return to slow cooker.
2. Meanwhile, dip one side of each tortilla in chilli oil; heat tortillas, chilli-oil side down, in a large nonstick skillet set over medium heat for 2 to 3 minutes or until heated and slightly softened (tortillas should be pliable).
3. Top each warm tortilla with refried beans and chicken; fold tortilla over to enclose filling.
4. Line basket with parchment paper. Arrange tacos on parchment paper; sprinkle with sliced onion. Pull together ends of parchment to enclose tacos; let stand for 5 to 8 minutes.
5. Drizzle tacos with salsa verde before serving.
Tip
Substitute salsa rojo for salsa verde if desired.
