The best chicken tinga tacos

Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I’ve taken the liberty of adding “The Best” as a necessary recipe title prefix).

INGREDIENTS
Chicken Tinga Tacos:
  • 1 cup roughly chopped sweet onion
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 cup chicken stock
  • 1–2 chipotle peppers in adobo sauce, chopped
  • 2 cloves garlic, minced
  • 3 cups shredded cooked chicken (rotisserie chicken works!)
  • 3⁄4 cup canned crushed fire-roasted tomatoes

For Serving:
  • 1 lime, cut into wedges
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 10 (6-inch) corn tortillas
  • 2 ripe avocados, sliced
  • crumbled cotija


The best chicken tinga tacos

INSTRUCTIONS
  1. Sauce: 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.
  2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
  3. Chicken: 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.
  4. Serving: 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.

0 Response to "The best chicken tinga tacos"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel