1 tablespoon olive oil
2 cups chopped onion
2 cloves garlic, minced
1 cup white wine
1 cup grated onion and green bell pepper
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
8 garlic cloves, minced
8 ounces tomatoes with juice
1 cup chopped fresh parsley
1 (4 ounce) can crushed pineapple with juice
Heat the olive oil in a skillet over medium heat. Stir in onions and garlic. Cook, stirring gently, for 10 minutes, stirring until vegetables begin to soften.
Stir in white wine, vinegar, olive oil, oregano, and garlic. Reduce heat to a simmer. Mix chicken, then tomatoes, then broccoli. Pour mixture over tortillas. Chill until serving. Top with parsley, and spoon PASTROS over tortillas.