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Elia Herrera
Colibrí
Executive Chef Elia Herrera hails from Cordoba in Veracruz, Mexico. Using traditional recipes, passed down through many generations, she draws inspiration to create new
Menu
Gluten Free
Spicy
Colibrí brings you their famous Chicken Verde cooked in Charte Tomatillo Sauce to create your own authentic Mexican Tacos at home! Enjoy Refried Beans, Cojita Cheese, Crema, and Fresh Guacamole served on handmade Nixtamal Tortillas.
Serves 2 | Easy Prep | 1 Course
$50.00
CanadaOne of our go-to’s whether it’s for a simple dinner at home or hosting friends. The chicken alone is unreal, but add in all the sides and you’ve got yourself a true taste of Mexico.
CanadaExcellent Mexican dinner🥰 Food is so authentic and ingredients are all fresh and healthy , recipe so easy and lots of food.We have loved all the dishes ordered from Colibri And would order them all again !Thank you
CanadaWe have ordered this kit more than once and have loved it each time! Very flavourful and easy to prep. Has become a family favourite!
Canadaloved this kit and it was perfect for when we went on a camping weekend! Super flavourful and easy to prepare with a limited kitchen set up. perfect for when you are camping with family and friends!
CanadaSo good, my kids keep asking for more - Great Job!
Everything was exceptional. Elia Herrera's drop was by far the shining star for my family.
Colibrí brings you their famous Chicken Verde cooked in Charte Tomatillo Sauce to create your own authentic Mexican Tacos at home! Enjoy Refried Beans, Cojita Cheese, Crema, and Fresh Guacamole served on handmade Nixtamal Tortillas. Make your own tacos for a light and healthy meal!
Allergens: Dairy, Onion, Chili
Make sure you’ve got a Sharp Knife, a Medium Pan, a Cast Iron Griddle or Large Non-Stick Skillet, a Small Pot, a Small Mixing Bowl, a Tortillero or Clean Kitchen Towel, and a Spatula. It’s also ideal to have a few staples on hand like Kosher Salt or Sea Salt. Now, let’s get cooking!
To make the guacamole, slice the Avocado in half, remove the pit, and scoop it into a mixing bowl. Use a fork to gently mash the Avocado, leaving it a bit chunky.
Chop the Tomato, using both the inner and outer skin but not using the seeds and centre of the Tomato to avoid extra moisture. Finely chop your desired amount of Serrano Pepper.
Squeeze 1 Lime into the mashed Avocados, and add all of the diced Onions, Cilantro, Tomatoes, desired amount of Serrano Pepper depending on the level of spice for your guacamole, and Salt to taste. Stir together.
Add the Chicken to a medium-sized pan and cook on medium heat for 5-10 minutes.
In a small pot, add 1 tablespoon of water and then add the Refried Beans. Cook the Beans on low heat for 5-10 minutes, constantly stirring.
Cut the remaining Lime into wedges.
Heat a dry cast iron griddle or large non-stick skillet. Sprinkle some water on each side of the Tortilla. Place each Tortilla into the dry pan and warm over medium-high heat for about 15-30 seconds on each side. Place them into a tortillero or a clean kitchen towel to keep them warm and soft while enjoying your meal.
If you prefer to warm your Tortillas using the sous vide method, bring a medium pot of water up to a gentle simmer.
Drop the unopened pack of Tortillas into the pot of water for 7-10 minutes to warm through. Using tongs, carefully remove from the pot, cut open the bag, and place the Tortillas on a plate, in a tortillero, or a clean kitchen towel.
Serve family style. Place each taco filling in their own bowls with spoons and tongs for serving, and place the Tortillas on a small plate.
Place a Tortilla on a plate, spread some Refried Beans, add the hot Chicken, and top with some Crema, Habanero Sauce, Guacamole, and Cotija Cheese. Squeeze Lime juice directly onto the taco.
That’s it! Buen Provecho!
Executive Chef Elia Herrera hails from Cordoba in Veracruz, Mexico. Using traditional recipes, passed down through many generations, she draws inspiration to create new
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