New Years Eve Tradition in our family is an NYE Soiree. And it’s all about the appetizers that is why these taquitos are perfect!
The problem with the holiday is that I’ve allowed myself to completely “let go” when it comes to food, this year. And to be honest, I’m not quite ready to stop indulging, but at the same time; I’m craving a big bowl of greens & some real food.
So I’ve decided to meet myself halfway by making these Paleo Grain Free Chicken Tinga Taquitos. They are healthy but they taste indulgent. A great way to trick my taste buds while I prepare to ween my body & mind off all the junk I’ve been eating the last 2 weeks. My New Year will definitely be kicking off with a clean eating reset as soon as I get back to Colorado next week!
- Crockpot Chicken Tinga
- 1 Lb Chicken breast
- 1/2 small onion, diced
- 3 cloves garlic, minced
- 3/4 of 1(14.5 oz) can fire-roasted diced tomatoes
- 2 chipotle peppers in adobo, minced, plus 2 tablespoons adobo sauce from the can
- 1/4 cup chicken stock
- 1 bay leaf
- 2 teaspoons cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 8 Grain Free Tortillas, such as Siete. I prefer to make my own using the recipe from Otto's Cassava flour on the back of the package:
- ¾ c. Otto's Naturals Cassava flour
- ¼ tsp. sea salt
- 2 Tbsp. olive oil
- ? c. warm water
- Cilantro Ranch
- 1/2 Cup of your favorite Paleo ranch. Here's my favorite
- 1 handful Cilantro
- 2 Cloves Garlic
- First Add all Chicken Tinga ingredients to the crockpot. Cook for 4-6 hours on high. IF using an InstantPot- cook on the Poultry Setting, 15 minutes on High pressure.
- Prepare the cilantro ranch. Add 1 handful of cilantro & 2 cloves garlic to your favorite Paleo ranch. Blend using an immersion blender. Any blender will work. Place in fridge until ready to serve.
- Once chicken has cooked, shred and mix with the liquid in the pot.
- Preheat oven to 325
- If making your own tortillas Complete that step now:
- Whisk together the flour and salt. Add the oil and warm water until a nice dough begins to form. The dough should not be dry or too wet and sticky. Knead the dough until smooth.
- Divide into two balls and then three even dough balls from each piece so you have six dough balls.
- Roll each dough ball between two pieces of parchment paper until thin.
- Heat a nonstick skillet over medium high heat. Once properly heated, place tortilla on the skillet. Wait for the air bubbles to form (approx. 1 minute) and then flip. Each side should be slightly browned.
- Place on a plate and stack each tortilla on top, covered with a towel to keep warm.
- Have a baking sheet ready. Fill each tortilla with 2- 3 TBSP of the chicken tinga mixture. Place in a single layer on the baking sheet.
- Cook for 15 minutes, flip & cook additional 15 minutes.
- Garnish with cilantro & serve with cilantro ranch or salsa.