Prep time: 20 mins
Cook time: 45 mins
4 Mission® Flour Soft Taco
1½ lbs. Chicken thighs, boneless, skinless
1 cup Mojo marinade, prepared
¼ cup Red onion, sliced
1 tbsp. Olive oil
Salt and pepper to taste
¼ cup Avocado, diced
¼ cup Queso fresco cheese, crumbled
In a slow-cooker, combine chicken thighs and mojo marinade. Cover and cook on high for 4 hours, or on low for 6 to 8 hours, or until fork tender.
Remove chicken from slow-cooker and allow to rest for 15 minutes. Once cool enough to handle, using a fork, shred the chicken into desired sized pieces. Reserve warm for assembly.
While the chicken is resting, in a skillet, over medium-high heat, heat the olive oil. Add the red onions and sauté until softened and lightly browned. Season with salt and pepper to taste. Reserve warm for assembly.
To assemble: Pre-heat a Panini press. Place ½ cup shredded chicken onto one half of each tortilla. Top with 1 tbsp. sauteed red onion, 1 tbsp. diced avocado, and 1 tbsp. crumbled queso fresco cheese. Fold the tortilla in half. Repeat for each tortilla. In the heated Panini press, grill each torta until golden brown, crispy, and heated through. Serve.