Collard Green Chicken Tacos with Ravenswood Salsa Macha by La Fundidora
¼ fresh onion, sliced
apple cider vinegar
2 whole chicken breasts, thighs or legs
1 whole ear of corn
4 collard green leaves, washed and dried
Ravenswood Salsa Macha by La Fundidora
1. Cut one quarter of an onion in fine slices and marinade in apple cider vinegar for at least 20 minutes.
2. Boil chicken breast (quicker preparation) thighs or legs (longer cooking time). Once chicken is thoroughly cooked, drain and let cool. Cut into long, thin pieces.
3. Peel ear of corn and either roast lightly on a pan or leave raw. Cut the grains off the stalk.
4. Cut avocado into slices, about ¼ inch thick.
5. For each taco:
a. Lay out collard green leaf (each makes 1 taco).
b. Add a spoonful of corn and several spoonsful of chicken (to taste).
c. Add several avocado slices and marinated onions.
d. Drizzle with Ravenswood Salsa Macha by La Fundidora, roll and serve with Ravenswood Sonoma County Zinfandel.