Ingredients
5 chicken fillets
3 tbsp sunflower oil
2 peppers
1 onion
1 tsp cumin, salt 3 tbsp chili
2 garlic cloves
1/4 cup chicken broth
10 ready cakes
# For the sauce guacamole:
2 ripe avocados
15 g chopped coriander
1 small onion
1 tsp green chili
120 g cherry tomatoes
Method
Chicken meat is boiled in salted water to a culinary mode. Remove and cut into in small pieces. In the oil fry the chopped peppers and onions. Add meat and cumin, chili and chopped garlic. Pour the broth and stuffing is left on medium heat to thicken. Pour in the heated tortilla and they wound thin rolls. Serve with guacamole sauce, which is made from the crushed core of avocado with coriander, minced meat onion, capsicum chili and cherry tomatoes as seasoned to taste.
Containers:
Difficulty
Difficult
Tested
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Source
culinary journal