Fire Roasted Torreados Chicken Wonton Tacos
Imagine bite-sized pockets of happiness that combine the smoky heat of fire-roasted Toreados with succulent chicken, all encased in crispy wonton...
There's something incredibly comforting about a warm bowl of soup, especially when it's brimming with the rich, smoky flavors of fire-roasted peppers and the natural sweetness of butternut squash. This soup is a perfect blend of hearty and healthy, making it an ideal choice for a cozy lunch or a light dinner.
1 | La Costeña Fired Roasted Sliced Peppers Toreados | |
3lb | Butternut Squash, Cubed | |
1 | white onion, chopped | |
3 | Large Carrots | |
2 | tbsp minced garlic | |
4 | cups chicken stock | |
2 | tbsp avocado oil | |
1 | can coconut milk |
Step 1 |
First, bake the wonton shells. Preheat the oven to 375 degrees, Spray or brush the wonton wrappers with canola cooking spray or oil. Drape them over the side of a baking dish. Allow to bake until golden brown. |
Step 2 |
In a large mixing bowl, add in the raw chicken, hoisin sauce, sesame oil, soy sauce, garlic, ginger and toreados. Combine thoroughly and allow to marinate for about an hour (if short on time skip this step) |
Step 3 |
Add a splash of cooking oil into a skillet and saute the chicken until cooked through. |
Step 4 |
Mix all ingredients for the Asian-style slaw in another large bowl. |
Step 5 |
Assemble the tacos. Add the chicken into the wonton shells, top with slaw, additional toreados, cilantro, and sesame seeds. Enjoy! |
Mexico Rico is a treasure trove of delicious recipes that are sure to tantalize your taste buds. From savory tacos to zesty salsas, the flavors of Mexico are truly unmatched. Whether you're craving a hearty plate of enchiladas or a refreshing agua fresca, Mexican cuisine has something for everyone.
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