Chicken Tinga QuesaTaco with Serrano and Cherry Tomatoes Salsa
Chicken Tinga QuesaTaco with Serrano and Cherry Tomatoes Salsa
Ingredients
For the Salsa
- 1 pound tomatillos, husks removed, rinsed
- 1 cup cherry tomatoes
- 4 garlic cloves, unpeeled
- 1/2 yellow onion, quartered
- 2 serrano peppers, stems removed
- 1 poblano pepper, stem removed
- 1/2 cup fresh cilantro, packed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
For the Chicken Tinga QuesaTacos
- 1 1/2 pounds boneless, skinless chicken breasts
- 12 corn tortillas, pre-warmed
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons vegetable oil, or as needed
Instructions
- 1
Preheat your oven broiler to high. Arrange the tomatillos, cherry tomatoes, unpeeled garlic cloves, quartered onion, serrano peppers, and poblano pepper on a baking sheet.
⏱️ 5 min•🌡️ 450
- 2
Broil the vegetables for 8-10 minutes, flipping halfway through, until they are softened and slightly charred. Remove from the oven and let cool slightly.
⏱️ 10 min•🌡️ 450
- 3
Once cooled, peel the garlic cloves. Transfer the roasted vegetables (including peeled garlic) to a blender. Add the fresh cilantro, salt, dried oregano, and ground cumin. Blend until smooth, adding a tablespoon or two of water if needed to reach a pourable consistency.
⏱️ 10 min
- 4
Place the chicken breasts in the Instant Pot. Pour the prepared salsa over the chicken, ensuring it's mostly submerged. Close the lid and set the valve to sealing.
⏱️ 5 min
- 5
Cook on high pressure for 35 minutes for smaller breasts or up to 45 minutes for larger breasts. Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
⏱️ 45 min
- 6
Carefully remove the chicken from the Instant Pot and shred it using two forks. Return the shredded chicken to the salsa in the Instant Pot and stir to combine. Keep warm.
⏱️ 5 min
- 7
Heat a large skillet or comal over medium heat. Add a small amount of vegetable oil if using a skillet. Take a pre-warmed corn tortilla and dip it into the chicken tinga salsa, coating both sides.
⏱️ 1 min
- 8
Place the salsa-dipped tortilla onto the hot skillet or comal. Sprinkle a generous amount of shredded Monterey Jack cheese on one half of the tortilla.
⏱️ 1 min
- 9
Once the cheese begins to melt, spoon a portion of the shredded chicken tinga onto the cheesy half of the tortilla. Fold the other half of the tortilla over to create a quesa-taco.
⏱️ 1 min
- 10
Cook for 1-2 minutes per side, pressing gently with a spatula, until the tortilla is slightly crispy and the cheese is fully melted and golden brown. Repeat with the remaining tortillas, chicken, and cheese.
⏱️ 15 min
- 11
Serve the Chicken Tinga QuesaTacos immediately, with extra salsa for dipping if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tinga QuesaTaco with Serrano and Cherry Tomatoes Salsa
For the Salsa
- 1 pound tomatillos, husks removed, rinsed
- 1 cup cherry tomatoes
- 4 garlic cloves, unpeeled
- 1/2 yellow onion, quartered
- 2 serrano peppers, stems removed
- 1 poblano pepper, stem removed
- 1/2 cup fresh cilantro, packed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
For the Chicken Tinga QuesaTacos
- 1 1/2 pounds boneless, skinless chicken breasts
- 12 corn tortillas, pre-warmed
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons vegetable oil, or as needed
Instructions
- 1
Preheat your oven broiler to high. Arrange the tomatillos, cherry tomatoes, unpeeled garlic cloves, quartered onion, serrano peppers, and poblano pepper on a baking sheet.
⏱️ 5 min•🌡️ 450 - 2
Broil the vegetables for 8-10 minutes, flipping halfway through, until they are softened and slightly charred. Remove from the oven and let cool slightly.
⏱️ 10 min•🌡️ 450 - 3
Once cooled, peel the garlic cloves. Transfer the roasted vegetables (including peeled garlic) to a blender. Add the fresh cilantro, salt, dried oregano, and ground cumin. Blend until smooth, adding a tablespoon or two of water if needed to reach a pourable consistency.
⏱️ 10 min - 4
Place the chicken breasts in the Instant Pot. Pour the prepared salsa over the chicken, ensuring it's mostly submerged. Close the lid and set the valve to sealing.
⏱️ 5 min - 5
Cook on high pressure for 35 minutes for smaller breasts or up to 45 minutes for larger breasts. Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
⏱️ 45 min - 6
Carefully remove the chicken from the Instant Pot and shred it using two forks. Return the shredded chicken to the salsa in the Instant Pot and stir to combine. Keep warm.
⏱️ 5 min - 7
Heat a large skillet or comal over medium heat. Add a small amount of vegetable oil if using a skillet. Take a pre-warmed corn tortilla and dip it into the chicken tinga salsa, coating both sides.
⏱️ 1 min - 8
Place the salsa-dipped tortilla onto the hot skillet or comal. Sprinkle a generous amount of shredded Monterey Jack cheese on one half of the tortilla.
⏱️ 1 min - 9
Once the cheese begins to melt, spoon a portion of the shredded chicken tinga onto the cheesy half of the tortilla. Fold the other half of the tortilla over to create a quesa-taco.
⏱️ 1 min - 10
Cook for 1-2 minutes per side, pressing gently with a spatula, until the tortilla is slightly crispy and the cheese is fully melted and golden brown. Repeat with the remaining tortillas, chicken, and cheese.
⏱️ 15 min - 11
Serve the Chicken Tinga QuesaTacos immediately, with extra salsa for dipping if desired.
⏱️ 1 min