Chicken Tinga Taquitos with Avocado Cream

Who doesn’t love a good taco night?! It’s a twist on that. This is my go to chicken for tacos I make all the time it’s our favorite. But with this the chicken is wrapped up in a crispy corn tortilla and then topped with a little avocado cream and pico de gallo. But it’s really all about this sauce it’s creamy, and spicy with a touch of lime it’s seriously so good! This is also a perfect appetizer for game day!!

Chicken Tinga

Ingredients

• 2 tbsp. neutral oil
• 1 lb. boneless skinless chicken thighs
• 1/2 cup yellow onion, peeled and small dice
• 4 garlic cloves, peeled minced
• 2 chipotle peppers in adobo, minced
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 1/2 tsp. chili powder
• 1 pinch cayenne
• salt and black pepper to taste
• 1 cup chicken stock
• 1 lime juice
• 1 bay leaf
• 10-12 corn tortillas
• 2 cups shredded Mexican cheese

Directions

Heat a skillet over medium heat with the oil. In a small bowl mix together the spices and sprinkle half on the chicken. Place seasoned side down into the hot pan and sprinkle the rest on the other side. Sear for about 4-5 minutes then flip. Once both sides have a nice sear remove from heat and add in the onions, garlic and chipotle peppers cook for a couple minutes then add in the chicken stock, lime juice, bay leaf and the chicken thighs back in. Let it simmer until the chicken is cooked all the way through. Use a fork to shred the chicken reduce to medium low and then set aside to assemble the rest.

Pico de gallo

• 1 cup diced tomatoes
• 1/4 cup red onion, peeled and small dice
• 2 garlic cloves, peeled and minced
• 1 tbsp. jalapeno, minced
• 1 tbsp. cilantro, minced
• 1/2 lime juiced
• 1 tbsp olive oil
• salt and pepper to taste

Mix everything together in a small bowl and set aside.

Avocado Cream

• 1 avocado, halved
• 1 bunch of cilantro
• 1 lime juiced and zested
• 1/4 cup pickled jalapeno
• 2 garlic cloves
• 3 tbsp. heavy cream
• salt and black pepper to taste

In a food processor with a metal blade attachment and everything in there and puree until smooth.

Then to assemble place the tortillas flat on a sheet pan and rub with a little oil on each side.

Preheat oven to 350, heat for 5 minutes just to warm and make them pliable.

Working one at a time spoon about 2 tbsp. chicken and about 2 tbsp. cheese on each one and then roll up and place back onto the sheet pan seam side down. Cook for about 12-15 minutes until golden and crispy. Place on serving plate and top with avocado cream and pico, and enjoy!!