Cheese Crusted Chicken Tinga Tacos
This is how you make chicken tinga tacos, but with a cheese crust, absolute perfection! It's super easy to make, and you can use storebought rotisserie chicken to get this done in less than 30 minutes.
If you're looking for the perfect Cinco de Mayo recipe, look no further, this is it, enjoyyy! ❤️
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🧾 Ingredients 🧾
For the Shredded Chicken:
1 tablespoon oil
1/2 medium onion, diced
3 garlic cloves, roughly chopped
3 roma tomatoes, chopped
1 jalapeño, chopped
1/2 cup chicken stock (more as needed)
2 chipotle peppers in adobo + 1 tablespoon adobo sauce
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
2 teaspoons chicken bouillon
1/2 teaspoon white sugar
12 ounces cooked shredded chicken
1/2 medium onion, diced
3 garlic cloves, roughly chopped
3 roma tomatoes, chopped
1 jalapeño, chopped
1/2 cup chicken stock (more as needed)
2 chipotle peppers in adobo + 1 tablespoon adobo sauce
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
2 teaspoons chicken bouillon
1/2 teaspoon white sugar
12 ounces cooked shredded chicken
For the Tacos:
12 corn tortillas
1 cup shredded quesadilla cheese
1 cup shredded quesadilla cheese
For the Garnishes:
Lime
Cilantro
Jalapeños
Sour cream
Avocado
Shredded lettuce
Shredded cheese
Hot sauce
Cilantro
Jalapeños
Sour cream
Avocado
Shredded lettuce
Shredded cheese
Hot sauce
👨🍳 Instructions 👨🍳
1) In a sauté pan over medium heat, add the oil. Once hot, add the onion, garlic, Roma tomatoes, and jalapeño. Cook for 3–5 minutes, stirring occasionally, until the vegetables begin to lightly brown.
2) Add the chicken stock, chipotle peppers with adobo, oregano, cumin, salt, chicken bouillon, and sugar. Stir to combine and cook for 5–10 minutes, or until the tomatoes and jalapeño are very soft.
3) Transfer the mixture to a blender and blend until smooth. If needed, add additional chicken stock one tablespoon at a time to help it blend.
4) Strain the sauce through a fine mesh strainer for a smoother texture.
5) Return the strained sauce to the sauté pan over medium heat. Add the shredded chicken and mix until evenly coated.
6) Cook, stirring occasionally, until most of the liquid has evaporated and the chicken begins to slightly caramelize.
7) Remove from heat and set aside.
8) Place about 2 tablespoons of the chicken mixture onto one face of the tortilla. Spread it evenly, leaving about a 1/4-inch border around the edges.
9) Heat a clean sauté pan over medium heat. Add about 1 tablespoon of shredded cheese directly to the pan, spreading it into a circle roughly the size of the tortilla.
10) Place the tortilla on top of the melted cheese, with the chicken side facing up (the bare side of the tortilla should be in contact with the cheese). Gently press down.
11) Cook for 1–2 minutes, or until the cheese on the bottom becomes golden brown and crispy.
12) Carefully fold the tortilla in half over the filling to form a taco shape.
13) Continue cooking, flipping as needed, until the tortilla is lightly crisp and the cheese exterior is browned and set.
14) Remove from the pan and place on a wire rack. Let cool briefly so the crust can firm up.
15) Serve hot with your choice of toppings like lime, cilantro, jalapeños, sour cream, avocado, shredded lettuce, cheese, or hot sauce.
🎥 Watch the How-To 🎥
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