Chicken and Chipotle Pinched Tortillas

Cocina Lala®
This Mexican dish is deliciously rich. Prepare these pinched tortillas with chicken and chipotle and enjoy them as a main dish or as a side, it’s the perfect combination for any time of the day in any Mexican menu.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 200 grams masa dough
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic, finely chopped
  • 1 cup chicken breast, boiled and shredded
  • 2 tablespoons chipotle chile, ground
  • 1 teaspoon salt
  • 2 tomatoes, seedless, finely chopped
  • 1/4 onions, finely chopped
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 lime, only its juice
  • 1/2 teaspoons salt
  • 1/2 cups sour cream, LALA®
  • 1 package panela cheese, LALA®
Preparation
10 mins
15 mins
Medium
  • Knead the corn dough with a little water if necessary.
  • Heat a griddle over medium heat on the stove. Take a small ball of dough and place it between two sheets of plastic, slightly flatten it, and cook on the griddle for 3 minutes on each side, making sure they don’t burn. Remove them from the griddle and pinch the edges immediately to shape them.
  • Fry the garlic in hot oil for 1 minute, add the chicken and chipotle, cook for 3 more minutes, and season.
  • Mix in a bowl, the tomato with the onion, cilantro, lime juice, and salt.
  • Heat a little oil in a large skillet and fry the pinched tortillas until lightly golden. Place on paper towels to remove excess grease.
  • Garnish with the chicken, pico de gallo, cream, and panela cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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