4 to 6 oz. Cotija or Monterey Jack cheese, shredded
Instructions
Preheat oven to 350 degrees F. In a large skillet cook chicken and onion until chicken is no longer pink; stir to breakup pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes.
Add undrained tomatoes, potato, plums and olives. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender.
Uncover, cook 5 minutes more or until most of the liquid has evaporated. Wrap tortillas in foil; bake for 15 minutes or until heated.
To assemble, place 1/3 cup chicken mixture in cneter of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro.
Originally Submitted
1/21/2011
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You can add this Peruvian-Style Chicken Tacos recipe to your own private DesktopCookbook.
