Chicken Tinga Tacos or Stuffed Poblano Peppers, by 3 Pieces of Pecan

Drizzle a little avocado oil on three chicken breasts.

Cover the chicken with plastic wrap on top and bottom, then pound them out to flatten.

Season both sides of the chicken with salt and pepper.

Heat a little avocado oil in a pan and place the chicken down.

Cook the chicken for four minutes on each side.

After four minutes, add a little chicken broth to the pan and cover it up for five minutes.

Check that the chicken reaches an internal temperature of 165°F, then let it rest for about five minutes.

For the sauce, heat a little avocado oil in a pan and add half of a white onion, cooking for about five minutes.

Add three cloves of garlic to the onions and continue cooking.

Transfer the onions and garlic into the chicken broth.

Add two chipotle peppers, half a teaspoon of cumin, one teaspoon of oregano, one teaspoon of salt, and a can of fire roasted tomatoes to the mixture.

Cover the sauce and let it cook for about ten minutes.

Move the sauce into a blender.

Shred the rested chicken and add it into the pot with the sauce.

Let the chicken and sauce simmer for about five minutes.

Lay down some flour tortillas on a skillet and add a little chicken on top.

If you don't want tortillas, roast a poblano pepper instead.

Top with cilantro, cotija cheese, and a little bit of white onion.

Squeeze lime over the top before serving.

Equipment Needed

Spice Level: