Recipe: Chicken Tinga Tacos
Get ready to spice up your taco night with an explosion of flavor! Imagine tender chicken infused with smoky chipotle, tangy tomatoes, and a medley of aromatic spices, all nestled into warm, soft tortillas. These Chicken Tinga Tacos are a fiesta for your taste buds, bringing together traditional Mexican flavors in every bite. Whether you're a taco enthusiast or looking to elevate your dinner game, this recipe is a must-try. Let's embark on a culinary journey to create these irresistible, vibrant tacos that will undoubtedly become a star on your dining table!
Ingredients:
- 3 cups Shredded Cooked Chicken (rotisserie chicken works great)
- 1 tbsp Olive Oil
- 1 Cup Sweet Onion, chopped roughly
- 2 Cloves Garlic, minced
- 1-2 Chipotle Peppers in Adobo Sauce, chopped
- 1 tsp Dried Oregano
- 1/2 tsp Ground Cumin
- 3/4 cup Crushed Fire-Roasted Tomatoes
- 1/4 cup Chicken Stock
- 1/2 tsp Kosher Salt
- 10 (6-inch) Tortillas
- 2 Ripe Avocados, sliced
- 1/4 cup Fresh Cilantro, chopped
- 1/2 cup Red onion, diced
- Crumbled Cotija Cheese
- 1 Lime, cut into wedges
Method:
- Heat a large skillet over medium heat. Once warmed, 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.
- Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
- 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.
- 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 and enjoy!
