Tacos Pizza este genul de reteta care aduce impreuna doua lumi culinare iubite de toata lumea: aromele intense ale bucatariei mexicane si confortul unei pizza calde, rumenite la cuptor. Crocante la exterior si suculente in interior, aceste triunghiuri de lipie umplute cu carne de pui condimentata, legume si branza topita sunt perfecte pentru mesele in familie, pentru seri cu prietenii sau pentru acele momente in care vrei ceva rapid, dar plin de gust. Combinatia de ceapa, ardei gras si porumb dulce se potriveste perfect cu carnea de pui gatita cu condimente mexicane pentru tacos, iar sosul de rosii aduce acel echilibru care leaga toate aromele. Pentru aceasta reteta am folosit Pulpa Rustica Mutti, o pasta de tomate cu gust intens de rosii bine coapte, care adauga profunzime si un caracter autentic preparatului. Mozzarella topita completeaza totul cu textura cremoasa, iar lipiile coapte devin crocante si aurii.

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INGREDIENTE (pentru 6 portii)

• 6 lipii
• 600 grame piept de pui tocat
• 1 ceapa alba
• 1/2 ardei gras rosu
• 1/2 ardei gras verde
• 1 conserva porumb
• 150 grame mozzarella
• 250 grame pasta de tomate Pulpa Rustica Mutti
• 1 lingura concentrat de tomate Mutti
• 1 lingura ulei de masline
• 2 linguri condimente mexicane pentru tacos
• sare

Curatam ceapa si ardeii si ii taiem in cubulete mici. Incalzim o tigaie incapatoare, adaugam uleiul de masline si calim usor legumele cateva minute, pana devin usor moi si aromate.

Adaugam carnea tocata de pui si o desfacem cu ajutorul unei linguri. Condimentam cu sare, condimentele pentru tacos si concentratul de tomate. Gatim la foc mediu aproximativ zece minute, amestecand ocazional.

Adaugam porumbul din conserva, bine scurs, si mai gatim aproximativ zece minute, pana cand compozitia devine bine legata si aromata. Dam deoparte si lasam sa se tempereze usor.

Secretul acestei retete pentru o textura perfecta sta intr-un pas foarte simplu. Inainte de umplere, scufundam fiecare lipie pentru cateva secunde intr-un bol cu apa rece. Aceasta hidratare rapida face ca lipiile sa devina fragede la interior si frumos crocante dupa coacere, oferind acel contrast de textura care face preparatul cu adevarat irezistibil. Taiem apoi lipiile pe jumatate si adaugam pe fiecare bucata cate doua linguri din compozitia de carne si o lingura de mozzarella rasa.

Pliaza marginile astfel incat sa obtinem triunghiuri si asezam tacos-urile intr-o tava unsa cu foarte putin ulei de masline. Daca este nevoie, folosim doua tavi.

Ungem triunghiurile cu pasta de tomate Pulpa Rustica Mutti si presaram deasupra restul de mozzarella rasa.

Introducem tava in cuptorul preincalzit la 180 de grade Celsius si coacem aproximativ 20–25 de minute, pana cand lipiile devin crocante, iar branza este frumos rumenita.

Servim tacos pizza fierbinti, alaturi de sos chipotle si smantana.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Tacos Pizza, te invit sa descoperi si alte idei de preparate rapide si pline de savoare, inspirate la fix, aici pe blog:

English version

Tacos Pizza

Tacos Pizza is the kind of recipe that brings together two culinary worlds loved by everyone: the bold flavors of Mexican cuisine and the comfort of a warm, oven-baked pizza. Crispy on the outside and juicy on the inside, these tortilla triangles filled with seasoned chicken, vegetables and melted cheese are perfect for family meals, evenings with friends or those moments when you want something quick but full of flavor. The combination of onion, bell peppers and sweet corn pairs perfectly with the chicken cooked with Mexican taco spices, while the tomato sauce brings the balance that ties all the flavors together. For this recipe I used Mutti Pulpa Rustica, a tomato pulp with the intense taste of well-ripened tomatoes, which adds depth and authentic character to the dish. Melted mozzarella completes everything with its creamy texture, while the baked tortillas become golden and crispy.

INGREDIENTS (for 6 servings)

• 6 tortillas
• 600 grams minced chicken breast
• 1 white onion
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 can sweet corn
• 150 grams mozzarella
• 250 grams Mutti Pulpa Rustica tomato pulp
• 1 tablespoon Mutti tomato concentrate
• 1 tablespoon olive oil
• 2 tablespoons Mexican taco seasoning
• salt

Peel the onion and bell peppers and cut them into small cubes. Heat a large pan, add the olive oil and sauté the vegetables for a few minutes until they become soft and fragrant.

Add the minced chicken and break it apart with a spoon. Season with salt, taco spices and the tomato concentrate. Cook over medium heat for about ten minutes, stirring occasionally.

Add the drained canned corn and cook for another ten minutes, until the mixture becomes well combined and aromatic. Remove from the heat and allow it to cool slightly.

The secret of this recipe for the perfect texture lies in a very simple step. Before filling, briefly dip each tortilla into a bowl of cold water for a few seconds. This quick hydration makes the tortillas tender on the inside and beautifully crispy after baking, creating that irresistible contrast in texture. Then cut the tortillas in half and add about two tablespoons of the chicken mixture and one tablespoon of grated mozzarella on each piece.

Fold the edges to form triangles and place the tacos in a baking tray lightly greased with olive oil. If necessary, use two trays.

Spread the triangles with Mutti Pulpa Rustica tomato pulp and sprinkle the remaining mozzarella on top.

Place the tray in the preheated oven at 180 degrees Celsius and bake for about 20–25 minutes, until the tortillas are crispy and the cheese is nicely golden.

Serve the tacos pizza hot, with chipotle sauce and sour cream.

If you enjoyed this Tacos Pizza recipe, I invite you to discover more quick and flavorful dishes, inspired at the perfect moment, here on the blog: Mexican Street Tacos, Quesadilla Pulled Turkey or a Taco Salad.

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