Peruvian-Style Chicken Tacos – Recipe of the Month (March)

Christine and I just made this recipe this past week and it is highly recommended by both of us. Let us know if you like it! Many thanks to Mama Keenan!

Here’s a printable version (in large type): Peruvian-Style Chicken Tacos.pdf
Here’s a MacGourmet file: Peruvian-style Chicken Tacos.mgourmet

Peruvian-Style Chicken Tacos

        •        1 lb. uncooked ground chicken
        •        ½ cup chopped onion
        •        2 teaspoons ground coriander
        •        2 teaspoons ground cumin
        •        1 can 14-1/2-oz. diced tomatoes
        •        1 potato, peeled and finely chopped
        •        ¼ cup snipped pitted dried plums
        •        ¼ cup chopped pimiento-stuffed green olives
        •        12 6- to 7-inch corn or flour tortillas
        •        4 to 6 oz. Cotija or Monterey Jack cheese, shredded

Preheat oven to 350 degrees F. Wrap tortillas in foil; bake for 15 minutes or until heated. ??In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up 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. ??To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos