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- 6 tortillas made with MASECA® corn masa flour
- 2 ancho chilies, deveined
- 2 guajillo chilies, deveined
- 3 garlic cloves, finely minced
- ½ teaspoon of oregano
- 1 cup of orange juice
- 3.6 ounces of chicken breast, sliced
- ½ cup of oil
- ½ cup of pineapple, chopped
- ½ cup of purple onion, chopped
- ½ cup of cilantro, finely minced
- 1 lime (juice)
- Salt and pepper to taste
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Modo de Preparación
- Hydrate chilies in hot water and let them rest for 30 minutes, drain and discard water.
- Blend chilies with garlic, oregano, and orange juice.
- Cover chicken with blended salsa and marinate for 2 hours.
- Make a salsa with lime juice, onion, pineapple and cilantro, season with salt and pepper to taste. Set aside.
- Heat oil in a pan and fry chicken breast until golden brown.
- Warm tortillas made with MASECA® and make the tacos by adding chicken and pineapple and lime salsa.
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