Chicken Tinga Tacos
Shredded chicken simmered in a smoky Mexican tomato sauce, served in corn tortillas topped with avocado, red onion, cilantro, and Cojita cheese, Enjoy!
Servings: 10 tacos
Ingredients
- FILLING :
- 1 T. olive oil
- 1 c. rough chop sweet onion
- 2 cloves garlic minced
- 1-2 sm. chipotle peppers in adobo sauce chopped
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 3/4 c. canned fire roasted tomatoes crushed
- 1/4 c. chicken stock
- 1/2 tsp. kosher salt
- 3 c. cooked chicken or rotisserie chicken
- 10 (6-inch) Corn tortillas warmed for serving
- TOPPINGS :
- 2 ripe avocados mashed
- 1/4 c. fresh cilantro
- 1/2 c. red onion
- Crumbled cotija cheese
- 1 lime cut into wedges
Instructions
- Prep all ingredients before you begin to cook.
- FILLING: In a large skillet over medium heat, add olive oil and onion; sauté for 4 minutes or until tender, stirring occasionally. Add garlic and cook for 30 seconds more. Stir in chipotle peppers, oregano, and cumin, toast for 1 minute. Add the crushed tomatoes, stock, and salt. Bring to a simmer, cook for 7 minutes.
- Carefully pour the tomato mixture into a food processer or blender, and blend until smooth.
- Return the blended sauce to the pan over low heat. Add the cooked chicken, cook for 5 minutes. Taste adding more salt if needed.
- TORTILLAS: Warm tortillas according to package directions or place directly over a gas flame to char the edges.
- AVOCADO MASH: In a small bowl, mash the avocado, squeezed in some lime juice, sprinkle in some salt and garlic powder, spread on tortillas before adding the chicken.
- TO ASSEMBLE: Top the warmed tortillas with avocado mash and chicken. Garnish with red onions, Cotija cheese and cilantro. Serve with a lime wedge.
- Cook’s Note: Use one chipotle pepper for mild or two for medium heat. If you want it hot, hot, hot, go for three!
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