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Categories:
red corn tomatoes serrano peppers fresh cilantro lime juice salt chicken corn tortillas queso fresco
Viewed: 19 - Published at: 2 years agoIngredients
- 1/2 small red or white onion, finely chopped
- 1 ear of corn, steamed for five minutes
- 1 pound ripe tomatoes, finely chopped
- 1 to 3 jalapeno or serrano peppers (to taste), seeded if desired and minced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Salt to taste
- 1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
- 8 corn tortillas
- 1/2 cup crumbled queso fresco or feta cheese
Method
- Place the chopped onion in a small bowl, and cover with cold water.
- Let sit for five minutes, then drain and rinse with cold water.
- Drain on paper towels.
- Cut the kernels off the steamed ear of corn.
- Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn.
- Season to taste with salt, and add up to 1 tablespoon fresh lime juice.
- Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
- Heat the tortillas.
- Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible.
- Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top.
- Serve, passing additional salsa if there is any at the table.
