Tinga Tacos with Peanut Aji Sauce

This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.

1. Prepare peanut aji amarillo tinga sauce and avocado cilantro yogurt recipes below.
2. Combine heated chicken and peanut aji amarillo tinga sauce and toss to coat.
3. Top each tortilla with half of sauced chicken.
4. Top each taco with half of the charred poblano pepper slices and red peppers.
5. Garnish each taco with 1 tablespoon of the avocado cilantro yogurt and serve with cilantro and lime wedges.

Peanut Aji Amarillo Tinga Sauce

Yield: 20 servings, 2 tablespoons per serving

Ingredients

0.5 cup aji amarillo paste

0.5 cup wildflower honey

1 tablespoon fresh lemon juice

2 teaspoons minced garlic

2 teaspoons hot sauce

1 teaspoon peanut butter powder

warm water as needed

Directions

1. Set peanut butter powder aside and combine remaining ingredients into medium saucepan.

2. Simmer over medium low heat and reduce volume by half. Remove from heat.

3. Add peanut butter powder and whisk to combine. Taste and adjust seasonings as needed.

*If consistency is too thick whisk in warm water until desired consistency.

Avocado Cilantro Yogurt

Yield: 10 servings, 2 tablespoons per serving

Ingredients

0.5 avocado peeled and pitted

0.5 cup whole milk Greek yogurt

0.25 cup fresh cilantro leaves

water, chilled

Salt and pepper to taste

Directions

1. Add avocado, yogurt and cilantro into blender and blitz until smooth consistency.

2. Add chilled water into sauce just to loosen slightly for easy drizzling.

3. Taste and adjust seasoning if needed.

4. Store under refrigeration and use within 3-5 days.