Chicken Tinga Tacos

About This Recipe:

Why have boring ground beef tacos when you can have chicken tinga tacos?! These tacos are saucy, spicy, and quite addicting. It’s all about the sauce for these tacos, and luckily, it’s pretty easy to make. If you cannot find chipotles in adobo sauce, you can use regular hot sauce (I love Cholula,) crushed red pepper flakes, etc. And then for the chicken you can use rotisserie chicken, leftover chicken, or easily roast chicken breast at 400 degrees for about 25 minutes. Don’t forget to load up on all the toppings!


Ingredients (4 servings)

-12 mini flour tortillas
-1 lb cooked, shredded chicken breasts
-1 large onion, diced
-2 garlic cloves, minced
-1/2 tsp cumin
-1/2 tsp dried oregano
-14.5 oz diced tomatoes
-1/2 cup chicken broth
-2 pieces chipotle in adobo
-Olive oil
-Salt and pepper

-1 avocado, sliced
-1/4 cup cilantro, chopped
-1/4 cup white onion, chopped
-1/4 cup cotija cheese
-2 limes, cut into wedges

Instructions (25 minutes)

1. In a pot over medium heat, add in 1-2 tbls of olive oil and sauté the onion for 5 minutes until softened. Then stir in the garlic, cumin, and oregano, and cook for another minute.
2. Pour in the diced tomatoes, chicken broth, and chipotle peppers, and bring to a boil. Then simmer for 5 minutes, covered, and season with salt and pepper.
3. Let the mixture slightly cool and then purée in a food processor or blender until smooth.
4. Add the sauce back into the pot and stir in the shredded chicken to heat through.
5. Assemble the tacos with the chicken, and top with the avocado, cilantro, chopped onions, and cotija cheese, and serve with the limes.

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