Who said tacos only come on Tuesdays? 🌮💥 Break the rules with Chicken Tinga on Stonefire® Mini Naan! It’s all the smoky goodness you crave, none of the fuss you don’t. One sheetpan, countless flavors—this is how we taco now! #RevampYourTaco #StonefireMagic #EasyEats⁠
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Ingredients:⁠
2 packs of Stonefire Mini Naan ⁠
For the Chicken Tinga:⁠
1 tbsp avocado oil or any neutral oil ⁠
1 yellow onion, diced⁠
3 cloves garlic, minced⁠
1 cup fire-roasted diced tomatoes⁠
2 -3 chipotle peppers in adobo sauce⁠
1 tsp ground cumin⁠
1/2 tsp sea salt⁠
2/3 cup chicken broth⁠
2 lbs chicken breast or thighs⁠
1 cup shredded Mexican cheese blend ⁠
For Serving:⁠
Mashed avocado⁠
Pickled red onion⁠
Fresh cilantro⁠
Instructions⁠
1. Prepare the Chicken Tinga: Select the sauté function on your Instant Pot. Once hot, add the oil and sauté the onion and garlic for 3-4 minutes, or until fragrant. Cancel the sauté function. Transfer the sautéed onion and garlic to a high-powered blender or food processor. Add the diced tomatoes, chipotle peppers in adobo sauce, cumin, salt, and chicken broth to the blender. Blend until smooth.⁠
2. Pour the blended sauce back into the Instant Pot. Add the chicken and secure the lid. Select the manual (or high pressure) function and set the timer to 9 minutes. Once done, use a quick release to release the pressure. Once the steam has been completely released, remove the lid and transfer the chicken to a cutting board. Shred or dice the chicken using a fork and knife.⁠
3. Assemble the Tacos: Preheat the oven to 400°F Lay out Stonefire Mini Naan on a large baking sheet. (tip: microwave the naan for 15-10 seconds so they are soft and fold in half easily) Spoon a generous amount of the chicken tinga mixture onto each naan & top with cheese. Fold in half and brush the naan with a little extra tinga sauce and bake for 8-10 minutes, or until cheese is melted and naan is warm and crispy. Top with desired toppings. We love mashed avocado, pickled red onion, and fresh cilantro. Serve immediately and enjoy!⁠
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