MexicanGluten-freeNut-free
Chicken Tinga Tacos
Shredded chicken in a smoky chipotle-tomato sauce. Easy enough for a weeknight, good enough for a party.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 1½ lbboneless chicken breasts or thighs
- 1 canfire-roasted diced tomatoes, 14.5 oz
- 2–3chipotle peppers in adobo, plus 1 tbsp of the sauce
- 3 clovesgarlic
- ½ cupchicken broth
- 1 tspdried oregano, Mexican if you have it
- ½ tspground cumin
- 1 tbspvegetable oil
- 1white onion, thinly sliced
- 12corn tortillas
- queso fresco, sliced avocado, pickled red onion, cilantro, lime, for topping
Method
- Put the chicken in a pot, cover with water, add a big pinch of salt and simmer 15–18 minutes, until cooked through (165°F). Shred with two forks.
- Blend the tomatoes, chipotles and adobo sauce, garlic, broth, oregano and cumin until smooth.
- In a large skillet, cook the onion in the oil over medium heat until soft, about 6 minutes. Pour in the sauce and simmer 5 minutes.
- Add the chicken and simmer 10 minutes, until the sauce clings to it. Season with salt.
- Warm the tortillas on a dry skillet or over a gas flame. Fill and top with queso fresco, avocado, pickled onion, cilantro and a squeeze of lime.
Heads up: chipotles are hot. Start with 2 and add more to taste.
Allergens: milk (queso fresco topping, optional).
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