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Pollo Asado Soft TacosServes 6 | Wholly delicious and surprisingly easy to prepare.
Ingredients:
| 1 pouch pollo asado marinade, 8 oz. | | 1 1/2 lb skinless chicken breasts | | Vegetable oil | | 6 soft taco flour tortillas, warmed | | 1 can refried beans, warmed, 16 oz. | | Crema Mexicana, for topping | | Pico de Gallo, for topping | | Crumbled Cotija cheese, for topping | Directions:- Follow package directions for marinating chicken. Once the chicken is marinated, discard marinade.
- Pour a small amount of vegetable oil into a pan. Bring to medium heat and add chicken. Sear the chicken on all sides and flip a few times until chicken is thoroughly cooked.
- Transfer chicken to a cutting board and let rest for 15 minutes, then cut into thin slices.
- Spread refried beans in the middle of the tortillas. Place an even amount of chicken onto each tortilla. Top with Crema Mexicana, Pico de Gallo and Cotija cheese. Fold tortillas in half and enjoy!
Pollo Asado Soft TacosServes 6 | 1 pouch pollo asado marinade, 8 oz. | | 1 1/2 lb skinless chicken breasts | | Vegetable oil | | 6 soft taco flour tortillas, warmed | | 1 can refried beans, warmed, 16 oz. | | Crema Mexicana, for topping | | Pico de Gallo, for topping | | Crumbled Cotija cheese, for topping |
- Follow package directions for marinating chicken. Once the chicken is marinated, discard marinade.
- Pour a small amount of vegetable oil into a pan. Bring to medium heat and add chicken. Sear the chicken on all sides and flip a few times until chicken is thoroughly cooked.
- Transfer chicken to a cutting board and let rest for 15 minutes, then cut into thin slices.
- Spread refried beans in the middle of the tortillas. Place an even amount of chicken onto each tortilla. Top with Crema Mexicana, Pico de Gallo and Cotija cheese. Fold tortillas in half and enjoy!
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