Chicken Tinga Tacos
Smoky, shredded chicken in a chipotle-tomato sauce piled onto warm corn tortillas with fresh toppings. A Mexican street-food staple that is fast to make and impossible to put down.
- Total time
- 35 min
- Servings
- 2
- Calories
- 420
- Protein
- 36g
Ingredients
- 350 g chicken thighs, boneless
- 2 piece chipotle peppers in adobo
- 200 g diced tomatoes
- 1 piece onion
- 3 piece garlic cloves
- ½ cup chicken stock
- 6 piece corn tortillas
- 1 piece avocado
- ¼ cup white onion, diced
- ¼ cup fresh cilantro
- 1 piece lime
- 2 tbsp vegetable oil
Instructions
- 1
Simmer chicken thighs in salted water until cooked through, about 15 minutes. Shred with two forks.
- 2
Meanwhile, blend diced tomatoes, chipotle peppers, and garlic until smooth.
- 3
Cook sliced onion in oil until soft. Pour in tomato-chipotle sauce and stock. Simmer 5 minutes, add shredded chicken, cook 5 more minutes until saucy and thickened.
- 4
Warm tortillas directly over a gas flame or dry skillet. Fill with tinga, top with avocado, diced onion, cilantro, and a squeeze of lime.
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