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    Mexican Myplate

    Uploaded by

    api-284665747
    This document provides a recipe for chicken tinga street tacos as part of a Mexican MyPlate. The recipe calls for fire roasted tomatoes, chipotle peppers, onion, garlic, oregano, and salt to make a blended sauce. Shredded chicken is cooked in the sauce until tender. The chicken tinga is then served in corn or flour tortillas topped with shredded cabbage, grilled corn, queso fresco cheese, pico de gallo, and cilantro. The complete meal includes the protein-filled chicken tinga tacos along with sides of vegetables, grains, dairy, and fruit to align with the Mexican MyPlate nutrition guide.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Mexican Myplate

    Uploaded by

    api-284665747
    98 views2 pages
    This document provides a recipe for chicken tinga street tacos as part of a Mexican MyPlate. The recipe calls for fire roasted tomatoes, chipotle peppers, onion, garlic, oregano, and salt to make a blended sauce. Shredded chicken is cooked in the sauce until tender. The chicken tinga is then served in corn or flour tortillas topped with shredded cabbage, grilled corn, queso fresco cheese, pico de gallo, and cilantro. The complete meal includes the protein-filled chicken tinga tacos along with sides of vegetables, grains, dairy, and fruit to align with the Mexican MyPlate nutrition guide.

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    mexican myplate

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    This document provides a recipe for chicken tinga street tacos as part of a Mexican MyPlate. The recipe calls for fire roasted tomatoes, chipotle peppers, onion, garlic, oregano, and salt to make a blended sauce. Shredded chicken is cooked in the sauce until tender. The chicken tinga is then served in corn or flour tortillas topped with shredded cabbage, grilled corn, queso fresco cheese, pico de gallo, and cilantro. The complete meal includes the protein-filled chicken tinga tacos along with sides of vegetables, grains, dairy, and fruit to align with the Mexican MyPlate nutrition guide.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    98 views2 pages

    Mexican Myplate

    Uploaded by

    api-284665747
    This document provides a recipe for chicken tinga street tacos as part of a Mexican MyPlate. The recipe calls for fire roasted tomatoes, chipotle peppers, onion, garlic, oregano, and salt to make a blended sauce. Shredded chicken is cooked in the sauce until tender. The chicken tinga is then served in corn or flour tortillas topped with shredded cabbage, grilled corn, queso fresco cheese, pico de gallo, and cilantro. The complete meal includes the protein-filled chicken tinga tacos along with sides of vegetables, grains, dairy, and fruit to align with the Mexican MyPlate nutrition guide.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Mexican MyPlate

    Created by UVA Dietetic Intern


    Vegetables:
    Grains:
    green and purple
    flour or
    cabbage, street corn,
    corn tortillas
    tomato pico de gallo

    Dairy:
    queso fresco

    Protein:
    shredded
    chicken tinga

    Fruit:
    Lime
    Chicken Tinga Street Tacos
    Ingredients: Directions:
    Chicken Tinga 1. Add diced tomatoes, chipotle peppers, oregano,
    1 15-ounce can fire roasted diced tomatoes
    garlic, salt, and onion in a large blender. Blend until
    2 tablespoons chipotle peppers in adobo sauce
    1 large white onion, roughly chopped smooth.
    2 cloves garlic 2. Heat a large skillet (skillet with high sides) over
    1 teaspoon dried oregano medium-high heat. Add olive oil and blended tinga
    1 teaspoon salt sauce. Cook for 10 minutes.
    1 tablespoon olive oil
    3. Add shredded chicken and toss with sauce until fully
    2 pounds shredded chicken (about 5 1/2 to 6 cups)
    combined. Reduce heat to low and for 10 more
    Serving Items minutes, stirring occasionally. The sauce will thicken
    corn or flour tortillas and reduce a little during this time.
    2 cups shredded green and purple cabbage 4. Remove from heat, taste and season with more salt
    grilled and cut corn (optional) if necessary.
    queso fresco, cotija cheese or feta cheese
    5. Serve chicken tinga in warm tortillas. Top with
    pico de gallo
    cabbage, pico de gallo, corn, cotija cheese and
    chopped cilantro
    1 lime sliced cilantro.
    Servings: 8
    Recipe from: https://www.isabeleats.com/chicken-tinga-tacos/ Time: 30 minutes

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