Collard Green Chicken Tacos With Ravenswood Salsa Macha By La Fundidora

4 from 1 ratings

When you’re planning your next barbecue, buy a few bottles of drunken salsa. It's delicious with a bag of tortilla chips, or incorporate the salsa it into your dishes. La Fundidora’s new gourmet drunk salsas are infused with wine: Ravenswood Salsa Borracha and Salsa Macha are updated versions of traditional recipes; contemporary riffs on salsas made with alcohol. Lorena, a long-time resident of California, met Joel Peterson, the founding winemaker iconic Sonoma winery Ravenswood, fell in love with his County Series wines, and developed the salsas as La Fundidora’s first new offerings since it got off the ground three years ago.

Servings

servings

Ingredients

¼ red onion, sliced
apple cider vinegar
2 whole chicken breasts
1 ear of corn
1 avocado, sliced
4 collard green leaves, washed and dried
ravenswood salsa macha by la fundidora

Directions

Cut one quarter of an onion in fine slices and marinade in apple cider vinegar for at least 20 minutes.
Boil chicken breast. Once chicken is thoroughly cooked, drain and let cool. Cut into long, thin pieces. Set aside.
Peel ear of corn and roast lightly in a pan for three to five minutes. Cut the kernels off the stalk with a knife or peel with a fork.
Cut avocado into slices, about ¼ inch thick.
For each taco: Lay out one collard green leaf. Add a spoonful of corn and several spoonsful of chicken. Add several slices of avocado and marinated onions. Drizzle with Ravenswood Salsa Macha by La Fundidora, roll, and serve with Ravenswood Sonoma County Zinfandel.