Free recipe
Chicken Tinga Tacos
Built around chicken thighs or breast and corn tortillas -- the method starts by put the chicken in a pot.
Anchored by chicken thighs or breast, corn tortillas and crushed tomatoes, this Mexican dish starts by put the chicken in a pot and comes together in about 40 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
A 40-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around chicken thighs or breast, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) boneless chicken thighs or breast
- 8 small corn tortillas
- 1 can (14 oz) crushed tomatoes
- 2 chipotle peppers in adobo, chopped, plus 1 tbsp of the sauce
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 2 tbsp oil
- Salt and black pepper
- To serve: sliced avocado, cilantro, lime, crumbled cheese
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Put the chicken in a pot, cover with water, add a pinch of salt, and simmer 15 minutes until cooked through. Lift out, cool a little, then shred with two forks. Save 1/2 cup of the cooking liquid.
Heat the oil in a large pan over medium heat. Add the sliced onion and cook 6-8 minutes until soft and golden.
Add the garlic and oregano and cook 1 minute.
Stir in the crushed tomatoes, chipotles, and adobo sauce and simmer 5 minutes.
Blend the sauce until smooth (jug or stick blender), then return it to the pan.
Add the shredded chicken and the reserved cooking liquid and simmer 5-8 minutes until saucy. Season with salt.
Warm the tortillas in a dry pan until soft.
Fill with the tinga chicken and top with avocado, cilantro, cheese, and a squeeze of lime.
Add the shredded chicken and the reserved cooking liquid and simmer 5-8 minutes until saucy.
