Chicken Tinga Tacos
Shredded chicken simmered in a smoky chipotle-tomato sauce with onions, piled into warm tortillas with crema, avocado and cilantro.
- Servings
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
Ingredients
Equipment
- Medium pot
- Large skillet
- Blender
Instructions
Put the chicken in the pot, cover with salted water and simmer gently until it reaches 165°F, 15 minutes. Let it cool slightly, then shred. Save ½ cup of the cooking liquid.Put the chicken in the pot, cover with salted water and simmer gently until it reaches 74°C, 15 minutes. Let it cool slightly, then shred. Save 118 mL of the cooking liquid.
Blend the tomatoes, chipotles and adobo sauce, garlic, oregano and salt until smooth.
Heat the oil in the skillet over medium heat and cook the onion until soft and lightly golden, 6–8 minutes.
Pour in the sauce and simmer for 5 minutes. Add the chicken and the saved liquid and simmer until the sauce clings to the chicken, 5 minutes.
Warm the tortillas and fill with the chicken, sour cream, avocado and cilantro.
Notes
- Chipotles vary in heat; start with one and add more to taste.
- Tinga freezes well and is also good on tostadas or in burritos.
My notes
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Nutrition estimate
- Calories
- 565
- Protein
- 46 g
- Carbs
- 49 g
- Fat
- 22 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
