Chicken Tinga Tacos (Printable Version)
Smoky, tender chicken simmered in chipotle sauce, served on warm corn tortillas with fresh toppings.
# Ingredients Required:
→ Main Ingredients
01 -
30 ml olive oil
02 -
1 medium onion, roughly chopped
03 -
4 garlic cloves, minced
04 -
2-4 chipotle peppers in adobo sauce with 15 ml adobo sauce
05 -
10 ml dried oregano
06 -
5 ml ground cumin
07 -
0.6 ml ground clove
08 -
1 can (794 g) fire-roasted crushed or diced tomatoes
09 -
10 ml honey
10 -
180 ml chicken stock
11 -
5 ml chicken bouillon granules
12 -
900 g shredded cooked chicken (rotisserie preferred)
→ Serving
13 -
Corn tortillas
14 -
Cotija or Queso Fresco cheese, crumbled
15 -
Avocado slices
16 -
Diced onions
17 -
Chopped cilantro
18 -
Lime wedges
# Guide to Cooking:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté, stirring occasionally, until translucent, about 4 minutes. Add minced garlic and cook for an additional 1 minute.
02 -
Add chipotle peppers with adobo sauce, dried oregano, ground cumin, and ground clove to the skillet. Stir and cook for 1 minute to release flavors.
03 -
Pour in fire-roasted tomatoes, honey, chicken stock, and chicken bouillon granules. Bring to a simmer and cook on medium-low heat for 6 to 7 minutes.
04 -
Remove sauce from heat and carefully transfer to a blender. Blend until completely smooth.
05 -
Return the puréed sauce to the skillet and stir in shredded chicken. Toss thoroughly to coat the chicken evenly. Add extra broth if mixture appears dry.
06 -
Cook the chicken mixture over low heat for 3 to 4 minutes, allowing flavors to meld and chicken to warm thoroughly.
07 -
Serve the chicken mixture on warmed corn tortillas topped with crumbled cheese, avocado slices, diced onions, chopped cilantro, and lime wedges as desired.
# Extra Suggestions:
01 -
Using rotisserie chicken saves preparation time and adds depth of flavor.