Crispy Chicken Tinga Tacos
A Mexican-inspired dish featuring tender chicken in a smoky chipotle tomato sauce, served in crispy tacos with melted cheese and fresh cilantro.
Ingredients
- ●1 pound boneless, skinless chicken breasts
- ●2 chipotle peppers in adobo saucecanned
- ●1 sheet puff pastrythawed
- ●1 bunch pak choychopped
- ●1/4 pound cured chorizosliced
- ●1 cup shredded cheeseMonterey Jack or Cheddar
- ●1/4 cup fresh cilantrochopped
- ● salt
- ● pepper
- ●2 tablespoons olive oil
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a blender or food processor, puree the chipotle peppers, 1 tablespoon of olive oil, and 1/2 cup of water until smooth.
- 3
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- 4
Add the sliced chorizo and cook until browned, about 2-3 minutes per side.
- 5
Remove the chorizo from the skillet and set aside.
- 6
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
- 7
Add the chicken breasts to the skillet and cook until browned, about 5-6 minutes per side.
- 8
Transfer the chicken to the oven and bake for 10-12 minutes, or until cooked through.
- 9
While the chicken is cooking, prepare the puff pastry according to the package instructions.
- 10
Cut the puff pastry into 4-6 squares, depending on the size you prefer for your tacos.
- 11
Place a tablespoon or two of the tinga sauce (chipotle pepper puree) onto each square, leaving a 1/2-inch border around the edges.
- 12
Top each square with a piece of cooked chicken, a few slices of chorizo, and a sprinkle of chopped cilantro.
- 13
Place the tacos on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the pastry is golden brown.
- 14
Serve the tacos with sour cream or Greek yogurt, if desired.
- 15
Serve the chicken with the remaining tinga sauce for dipping.