Chicken Tinga Tacos
Chicken Tinga Tacos
Course: Main, DinnerCuisine: MexicanDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
10
minutesIngredients
- Chicken Tinga Tacos
3 cups shredded cooked chicken (rotisserie chicken)
1⁄4 cup chicken stock
3⁄4 cup canned crushed fire-roasted tomatoes
1–2 chipotle peppers in adobo sauce, chopped
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
1 tablespoon olive oil
1⁄2 teaspoon kosher salt
- For Serving
10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
crumbled cotija
1 lime, cut into wedges
Directions
- Heat oil in a large skillet over medium. Add onion and sauté for 4 minutes until tender; stirring occasionally.
- Add garlic and cook for 30 seconds more. Stir in chipotles, oregano, and cumin, and fry for 1 minute.
- Add in tomatoes, stock, and salt. Stir to combine. Bring to a simmer, and cook for 7 minutes.
- Pour tomato mixture in a high-powered or regular blender. Process until smooth.
- Cook blended sauce in pan over low heat. Add chicken, stir and cook for 5 minutes. Season with salt if needed.
- To assemble, lay chicken onto tortillas. Garnish with avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
- Enjoy!
