With this savory taco dish, Ravenswood Winery and La Fundidora are serving up a new way to incorporate their gourmet wine-infused salsas into meals.
- ¼ red onion, sliced
- apple cider vinegar
- 2 whole chicken breasts, thighs or legs
- 1 whole ear of corn
- 4 collard green leaves, washed and dried
- 1 avocado
- Ravenswood Salsa Macha by La Fundidora
Cut one quarter of an onion in fine slices and marinade in apple cider vinegar for at least 20 minutes.
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.
Peel ear of corn and either roast lightly in a pan or leave raw. 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 collard green leaf (each makes 1 taco).
Add a spoonful of corn and several spoonsful of chicken (to taste).
Add several avocado slices and marinated onions.
Drizzle with Ravenswood Salsa Macha by La Fundidora, roll and serve with Ravenswood Sonoma County Zinfandel.