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Street Taco Board

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For chicken tinga filling:
1 medium yellow onion, cut into quarters
3/4 cup canned crushed tomatoes
1/2 cup chipotles in adobo sauce
2 cloves garlic, peeled
1 T. olive oil
1 rotisserie chicken, skin and bones discarded, meat shredded, store-bought or homemade
Sea salt & pepper, to taste

For chorizo filling:
2 tsp. olive oil
2 lbs. ground chorizo
For zucchini and corn filling:
2 tsp. olive oil
2 medium zucchini, cut into 1/2-inch pieces
2 cups frozen corn kernels
1 cup canned black beans, rinsed and drained
1 tsp. chili powder
Sea salt & pepper, to taste

For sauces and assembly:
1 cup sour cream or Mexican crema
1 T. ground cumin
1 (16 oz.) pack (6-inch) corn tortillas, lightly charred
1 (10 oz.) container pico de gallo
1 (8 oz.) container guacamole
1 cup crumbled queso fresco
1 small red onion, chopped
1 cup cilantro springs, for garnish
Lime wedges, for serving

Cooking Instructions

Prep time: 20 minutes
Cook time: 30 minutes
Ready in: 50 minutes

Serves: 10

  • For chicken tinga filling: In a blender, puree onion, crushed tomatoes, adobo and garlic, scraping down the sides as needed until smooth, about 30 seconds. In a large skillet over medium heat, heat oil. Stir in adobo mixture and cook, stirring occasionally until sauce thickens and flavors develop, about 8-10 minutes. Stir in chicken and cook until fully heated through, about 3-5 minutes. Season with salt and pepper, to taste. Keep warm on low heat until ready to serve.
  • For chorizo filling: In a large skillet over medium-high heat, heat oil. Add chorizo and saute, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 5-6 minutes, until fully cooked through and it begins to brown. Keep warm on low heat until ready to serve.
  • For zucchini and corn filling: In a large skillet over medium-high heat, heat oil. Add zucchini and corn and cook, stirring frequently until vegetables are tender, about 5-6 minutes. Stir in beans and chili powder and cook for 3 minutes. Season with salt and pepper to taste.
  • For sauces and assembly: In a small serving bowl, combine sour cream and cumin. Arrange tortillas, fillings, sour cream mixture, pico de gallo, guacamole, queso fresco, red onion, cilantro and lime wedges on a large serving board. Serve and enjoy.