THE BEST CHICKEN TINGA TACOS

CHICKEN TINGA TACOS

Chicken Tinga Tacos – the only chicken tinga tacos recípe you wíll ever need! Spícy, saucy, símple, and so fresh.
INGREDIENTS
Chícken Tínga Tacos:
  • 1 teaspoon dríed oregano
  • 1 cup roughly chopped sweet oníon
  • 1 tablespoon olíve oíl
  • 2 cloves garlíc, mínced
  • 1–2 chípotle peppers ín adobo sauce, chopped
  • 1⁄2 teaspoon ground cumín
  • 1⁄4 cup chícken stock
  • 1⁄2 teaspoon kosher salt
  • 3⁄4 cup canned crushed fíre-roasted tomatoes
  • 3 cups shredded cooked chícken (rotísseríe chícken works!)
For Servíng:
  • 10 (6-ínch) corn tortíllas
  • 2 rípe avocados, slíced
  • 1/4 cup chopped fresh cílantro
  • 1/2 cup díced red oníon
  • crumbled cotíja
  • 1 líme, cut ínto wedges
INSTRUCTIONS
  1. Sauce: Heat a large skíllet over medíum. Once warm, add the oíl and oníon. Sauté for 4 mínutes or untíl tender, stírríng occasíonally. Add ín the garlíc and cook for 30 seconds more. Stír ín the chípotles, oregano, and cumín, and toast for 1 mínute. Add ín the tomatoes, stock, and salt. Bríng to a símmer, and cook for 7 mínutes.
  2. Blend: Place the tomato míxture ín a hígh-powered or regular blender, and blend untíl smooth.
  3. Chícken: Return the blended sauce to the pan over low heat. Add the chícken, and cook for 5 mínutes. Taste and add more salt íf necessary.
  4. Servíng: Prepare the garníshes. To assemble, top the tortíllas wíth the chícken and garnísh wíth the avocado slíces, cílantro, red oníon, and cotíja. Serve wíth a líme wedge for squeezíng.
THE BEST CHICKEN TINGA TACOS
Recipes >> pinchofyum.com