Tacos de Pechuga Horneada, Salsa Verde y Cebolla Morada

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to prepare a special dish, Tacos de Pechuga Horneada, Salsa Verde y Cebolla Morada. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can have Tacos de Pechuga Horneada, Salsa Verde y Cebolla Morada using 8 ingredients and 3 steps. Here is how you cook that.

Cuando Hornees pollo reserva una pechuga, te queda para deshilacharla y aprovecharla con unas tortillas en una comida rápida.

Ingredients and spices that need to be Take to make Tacos de Pechuga Horneada, Salsa Verde y Cebolla Morada:

1. 1 pechuga de pollo horneada (debe estar jugosa, seca no sirve)
2. 1 cebolla amarilla chica en mitades
3. 1 chile jalapeño
4. 2 tomates verdes
5. al gusto pimienta y sal de mar
6. 1 cdta orégano
7. 1 oz. de aceite de girasol
8. 1/2 cebolla morada en plumas

Steps to make to make Tacos de Pechuga Horneada, Salsa Verde y Cebolla Morada

1. La Pechuga la desflecamos y la llevamos a un sartén a fuego muy bajo por unos minutos, solo queremos temperarla.
2. Tatemamos la cebolla amarilla, tomates y chile jalapeño, los metemos en una bolsa plástica por un par de minutos, cuando estén frescos, le retiramos las cáscaras a todos. Los llevamos al vaso de la licuadora, sazonamos y licuamos. Calentamos 2 cdas de aceite y le vertemos la salsa, para que tome un golpe de frito por 1 minuto. Reservamos
3. Calentamos las tortillas en un sartén con manteca de puerco untada (un casi nada) y listo, flecos de pechuga, cebollita morada para acompañar y salsa verde para el gusto. Más fácil, la tabla de uno.

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