2 Onions
5 tbsp Wine vinegar
1/2 cup Chicken broth
1/2 tsp Ground cumin
1/2 tsp Dried oregano
1 cl Garlic, minced
1 1/2 lb Cooked chicken, thinly
Sliced
12 Freshly made corn tortillas,
Fried until they puff up
Refried beans
4 Hard-cooked eggs, sliced
Red chili sauce
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Place the onions, vinegar, chicken stock, cumin, oregano and garlic in a large saucepan, over low-medium heat and allow to cook slowly for about 5 minutes. Next, stir in the chicken to warm it through. Cut a small slit in the bottom of each of the corn tortillas, and gently open. Put about 3 Tbsp. of the refried beans into each cavity and then a few of the slices of hard-cooked eggs. Then place about 2 Tbsp. of the chicken mixture on top and cover with a little sauce. Serve. |
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