The only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh!
Yield: 3 servings
Cook Time: 20 min
For Chicken Tacos:
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1 tablespoon olive oil
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1 cup roughly chopped sweet onion
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2 cloves garlic, minced
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1-2 chipotle peppers in adobo sauce, chopped
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1 teaspoon dried oregano
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1⁄2 teaspoon ground cumin
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3⁄4 cup canned crushed fire-roasted tomatoes
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1⁄4 cup chicken stock
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1⁄2 teaspoon kosher salt
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3 cups shredded cooked chicken (rotisserie chicken works!)
For Serving:
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10 (6-inch) corn tortillas
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2 ripe avocados, sliced
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1/4 cup chopped fresh cilantro
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1/2 cup diced red onion
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crumbled cotija
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1 lime, cut into wedges
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Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
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Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
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Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
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Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
Notes:
Spiciness: Use two chipotle peppers for optimal “medium” spiciness. If you want a mild version, just use one chipotle pepper. If you want it hot hot hot, go for three.
