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Posted: May 2, 2012 1:55 a.m.
Updated: May 2, 2012 1:55 a.m.

Chicken tacos with cucumber salsa
Makes: 6 servings
Cook: 10 minutes
2 tablespoons canola oil
1/2 red onion, chopped
1/2 teaspoon red pepper flakes
1/2 packet (1.25 ounces) Ortega Reduced Sodium Chili Seasoning Mix
2 store-bought cooked chicken thighs (about 1/2 pound), shredded
1 cucumber, chopped
1/2 can (15 ounces) chopped tomatoes, drained
3 tablespoons Ortega Thick and Smooth Taco Sauce (mild, medium or hot), divided
1     tablespoon chopped fresh cilantro
8     Ortega yellow corn or whole grain taco shells
1     cup shredded cabbage
2     tablespoons sour cream
    Kosher salt, to taste
    Black pepper, to taste

In skillet over medium heat, add oil. Sauté half the onion, red pepper flakes and reduced sodium chili seasoning mix until onions are soft, about 5 minutes. Add chicken and cook until warmed through, about 5 minutes.
For salsa: In bowl, mix together cucumber, tomatoes, 2 tablespoons taco sauce, remaining onion, cilantro, and salt and pepper to taste.
Spoon chicken mixture into taco shells, top with salsa and cabbage.
Mix remaining tablespoon of taco sauce into sour cream and top.

Salsa sopes
Makes: 12 sopes
Cook: 20 minutes
1     package (18 ounces) prepared polenta
2     tablespoons canola oil
1     can (15 ounces) Ortega Black beans, rinsed and drained
1 1/4     cups plus 1 tablespoon Ortega Thick and Chunky Medium Salsa
1     tablespoon plus
2 teaspoons Ortega Thick and Smooth Taco Sauce (mild, medium or hot)
1/2     cup sour cream
1     tablespoon lime juice
1     cup shredded lettuce

Slice polenta in half. Slice each half into six rounds, about 1/2 inch thick, so you have 12 rounds total.
Heat oil in large nonstick skillet over medium-high heat.
Gently slide each polenta round into hot oil using spatula.
Fry for 5 minutes per side or until golden brown and cooked through. Remove from oil and drain on paper towel-lined sheet tray.
In medium bowl, combine beans, salsa and 2 teaspoons taco sauce. Mash beans with fork.
In small bowl, combine sour cream, remaining taco sauce and lime juice, and mix until well blended.
Spread 2 tablespoons mashed black beans on top of a fried polenta round.
Top with a pinch of shredded lettuce and about 1 tablespoon salsa, and drizzle with some sour cream mixture.


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