Tortilla cups
Ingredients
4 persons
Chicken tinga
- 8 mini tortillas
- 500 grams of chicken breast
- 1 onion
- 2 cloves of garlic
- 2 tablespoons ELVEA tomato paste
- 200 grams ELVEA chopped tomatoes
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 block chicken broth
- jalapeno peppers from a jar
- olive oil
- salt
Topping
- 1 piece avocado
- 2 tablespoons of sour cream
- 1 lime
- fresh coriander
- feta
- pickled red onion
- salt
Preparation
-
1
Boil the chicken breasts for about 5 minutes. Remove them from the water, let them cool for a moment, and shred the meat as finely as possible.
-
2
Heat a splash of olive oil in a pot. Add the finely chopped onion or shallot and the pressed garlic and let it gently sweat.
-
3
Add the ELVEA tomato paste and let it sauté gently for a few minutes.
-
4
Add the ELVEA chopped tomatoes, cumin, oregano, salt, the bouillon cube, and some jalapeño. Then add the shredded chicken and let everything simmer further over low heat.
-
5
Cut two small slits on two opposite sides of each mini tortilla. Slightly dampen the edges with water, fold the tortilla into a cup, and press the overlapping pieces firmly together.
-
6
Bake the tortilla cups in a preheated oven at 180 °C until they are crispy and golden brown. Keep a close eye on them so they do not burn.
-
7
Meanwhile, mash the avocado and mix with the sour cream, a pinch of salt, and the lime juice.
-
8
Fill the crispy tortilla cups with the chicken tinga. Top with the avocado cream, crumbled feta, fresh cilantro, and pickled red onion.
