6, 6” Corn Tortillas, El Milagro, VE 044516
¾ cup Chihuahua Cheese, Shredded, Supremo, SPEC VE 089994
CHICKEN CONSOMME:
¼ cup Oil Blend, St Lucia, VE 035229
¼ tsp Black Peppercorns, McCormick, VE 071920
1 Bay Leaf, McCormick, VE 039416
1/8 tsp Cinnamon, McCormick, VE 071918
¼ tsp Cumin, McCormick, VE 071921
¼ tsp Coriander, McCormick, VE 071807
1 Roma Tomato, Large Dice, Southern, VE 006820
¼ cup White Onion, Large Dice, Pro Mark, VE 007601
1 Garlic Clove, Pro*Act, VE 077099
1 tb Dark Chili Powder, McCormick, VE 071916
1 tb Ancho Chili Powder, McCormick, VE 071816
3 cups Chicken Stock, Majors, VE 096072
CHICKEN MIXTURE:
12 oz Hormel® Fire Braised™ Chicken Thigh, Shredded, Hormel, VE 012381
2 tb White Onion, Small Dice, Pro Mark, VE 007601
3 tb Fresh Cilantro, Chopped, Pro*Act, VE 007196
To prepare the consommé, heat a small pot with the vegetable oil.
Add the peppercorns, bay leaf and cinnamon- toast until fragrant, about 1-2 minutes.
Then, stir in the cumin and coriander, tomato, onion, garlic and both ground chili powders- mix and cook for about 5 minutes.
Add chicken stock and simmer for 10 minutes.
Remove from heat and puree broth and solids until smooth and well combined- reserve.
For the chicken mixture, in a medium bowl, add the shredded Hormel® Fire Braised™ Chicken Thigh, white onion and cilantro.
Fold ingredients together until well combined.
Dip each tortilla in consommé and place on a flat top.
Add 2 tablespoon of chihuahua cheese to each tortilla followed by 2 ounce of chicken mixture.
Fold each taco in half and cook until golden brown, then flip and press slightly.
Serve with additional consommé on the side for dipping.
3 tacos
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
