Taquitos de Tinga de Pollo with Avocado Mint Crema
Shake things up with our taquitos de tinga de pollo (or chicken tinga taquitos) featuring sweet and smoky chipotle chiles and a combo of melty cheeses, served alongside an avocado mint crema!
Ingredients
Tinga de Pollo (Chicken Tinga)
- 5 chicken thighs
- 4 chipotle chiles
- 14.5 oz fire roasted tomatoes one (14.5 oz.) can
- 1 white onion diced
- 5 cloves garlic
- 2 tsp oregano
- 1/2 tsp ground cumin
- 1 tsp cumin seeds
- 1/2 cup chicken stock
- 1/2 cup water
- 3 tsp apple cider vinegar
- 1/2 tsp brown sugar
- 1 tbsp olive oil
- 1 tsp salt
- ground pepper to taste
Taquitos
- 12 corn tortillas
- 3 cups cheese Monterey Jack, Cheddar, and Asadero cheese
- cilantro garnish
- Maldon salt flakes to taste (garnish)
Avocado Mint Crema
- 1 avocado
- 3 tbsp greek yogurt full-fat
- 2 limes squeezed
- 1/4 cup water
- 2 tbsp mint leaves
- 1/4 tsp salt
- ground pepper to taste
Instructions
1. Clean the Chicken, Cut the Vegetables, and Grate the Cheese
- Clean chicken thighs and pat them dry. Set aside.
- Dice the onion and roughly chop the garlic. Set aside.
- Grate the cheeses. Set aside.
2. Toast Chiles and Soak them for 30 minutes
- Cut chipotle chiles in half and remove seeds. Remove seeds (where possible) with a paring knife. The remaining seeds will be easy to remove after the soaking process.
- Place sauté pan on the stovetop at medium heat. Add dried chiles to the pan and toast them for 1 minute or until fragrant.
- Half-fill a saucepan with water and place the saucepan on the stovetop at high heat. Once the water is hot, turn off the heat on the stovetop and add the chiles.
- Soak them for 30 minutes.
3. Sauté Onions, Garlic, and Spices
- Place sauté pan on the stovetop at medium-low heat. Add olive oil and allow it to heat.
- Add onions and garlic. Sauté for 5-7 minutes.
- Add oregano, ground cumin, and cumin seeds. Sauté for an additional 5-7 minutes.
4. Blend and Make the Adobo
- Combine 3/4 of the onion/garlic mixture with soaked chiles and fire-roasted tomatoes in a blender. Blend until smooth.
- Pour the blended adobo into a pot on the stovetop at medium-low heat.
- Add the remaining onion/garlic mixture, chicken stock, water, apple cider vinegar, brown sugar, salt, and ground pepper. Stir.
- Cover the pot with its lid and allow the adobo to cook for 10-15 minutes to marry the flavors.
5. Cook the Chicken in the Adobo and Shred It
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Add the chicken thighs to the pot. Stir.
- Cover the pot with its lid. Cook the chickens for 20-25 minutes or until the chicken is tender.
- Remove the chicken from the adobo. Shred the chicken.
6. Make the Avocado Mint Crema
- Combine avocado, yogurt, lime juice, mint leaves, and water in a blender or food processor. Blend until smooth.
- Stir in salt and ground pepper to taste.
7. Reduce the Adobo and Toss the Chicken
- Remove the lid, and increase the heat on the stovetop to medium-high.
- Cook for 10-15 minutes or until the sauce reduces to a thick consistency.
- Toss the shredded chicken with half of the sauce.
8. Roll Up the Taquitos and Bake
- Brush each tortilla with olive oil on both sides.
- Spoon chipotle chicken onto 1/4 of the tortilla. Sprinkle grated cheese over the tortillas.
- Roll the tortillas up tightly and place them on a baking sheet lined with parchment paper.
- Bake for 8 minutes. Remove from the oven and flip them.
- Bake for an additional 5 minutes or until crispy.
9. Let’s Plate
- Place taquitos on a platter.
- Pour avocado mint crema into a bowl (to dip each taquito).
- Garnish with fresh cilantro and Maldon salt flakes.
Video
Nutrition
Calories: 967kcalCarbohydrates: 55gProtein: 53gFat: 62gSaturated Fat: 26gTrans Fat: 1gCholesterol: 229mgSodium: 1234mgPotassium: 912mgFiber: 13gSugar: 7gVitamin A: 1396IUVitamin C: 19mgCalcium: 776mgIron: 5mg
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