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Serves 4 to 6
1 small white onion, thinly sliced 1 Tbsp. vegetable or olive oil 1 c. Frontera Chipotle Salsa 1/2 of a 15-ounce can whole tomatoes, with half the can’s juice 1 Tbsp. vinegar, preferably cider vinegar 2 c. (loosely packed) coarsely shredded, cooked chicken Salt to taste 1 small ripe avocado, peeled, pitted and cut into 1/8-inch pieces 3 to 4 Tbsp. finely grated Mexican queso añejo, Parmesan or Romano Chopped cilantro, for garnish In a large skillet, cook the onion in the oil over medium heat until crisp-tender, about 5 minutes. Stir in the salsa, tomatoes with their juice and the vinegar. Simmer, stirring until quite thick, about 5 minutes. Stir in the chicken, then taste and season with salt. Serve the chicken mixture as a taco filling. Pass avocado pieces, cheese and cilantro to sprinkle on. |
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