Chicken Tinga Tacos
It’s that time of year again, my friends… Cinco de Mayo is right around the corner!!
Yes, I realize that no one in Mexico cares about Cinco de Mayo even a fraction as much as the entirety of #basicwhiteamerica (is that racist against my own culture? probably). For those of you who are unaware of the actual significance of this holiday, let’s pause here.
On May 5, 1862, the Mexican army claimed victory over France at the Battle of Puebla during the Franco-Mexican War. and May 5th translates to Cinco de Mayo in Spanish. That was your five second history lesson. You’re welcome.
So contrary to popular belief, we are not celebrating Mexico’s independence day this weekend. In fact, this victory was relatively short-lived, as the French ultimately ended up occupying Mexico for a few years. Nice job, guys.
So why on earth does the United States care so much about Cinco de Mayo?!
Well… I haven’t the foggiest idea, to be honest. Let’s chalk it up to marketing. If there’s anything the US is good at, it’s marketing. and drinking.
oh, and #fakenews.
Anywho, back to the point of this story. Cinco de Mayo is so close I can taste it! Quite literally, you guys. As in, I’m planning to make these chicken tinga tacos on Sunday, and enjoy them alongside an ice cold margarita, as I celebrate Mexico’s victory at the Battle of Puebla.
Doesn’t that sound like a delicious way to celebrate?!
So this recipe is from The Minimalist Kitchen cookbook, as shared by Lindsay of Pinch of Yum. It is a favorite in the Bartash household, and often makes it into our dinner rotation for weeks on end. These chicken tinga tacos come together in about just about thirty minutes, and the chicken makes great leftovers! Spicy, smoky and bursting with flavor, this is the perfect meal to pair with a frosty beverage. Mix & match your favorite toppings, and then wrap it all up in a warmed tortilla. I’m nearly drooling at the thought.
The best part is that this recipe is truly one you can enjoy year-round. After all, #tacotuesday comes around once every week, amiright?!
- 1 sweet onion, roughly chopped
- 2-3 cloves of garlic, minced
- 1-3 chipotle peppers in adobo sauce (depending on your desired spiciness), chopped [see NOTES]
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 3⁄4 cup crushed fire-roasted tomatoes
- 1⁄4 cup chicken stock
- 1⁄2 teaspoon kosher salt
- 1½ - 2 lbs chicken, cooked & shredded (roughly 3 cups)'
- For Serving: corn or flour tortillas, shredded cheese, avocados, salsa, diced red onion, cilantro
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once oil is shimmering, turn the heat down to medium / medium-low; add onion and cook until translucent, about 4-5 minutes.
- Add garlic and cook, stirring often, for about 30 seconds. Toss in the spices + chipotle peppers; mix well and cook for another minute, or until the spices really start to open up. Add the tomatoes, chicken stock and salt; mix well. Bring to a simmer, and cook another 7-8 minutes.
- Remove from heat, and let cook for 5 minutes or so. Add mixture to blender or high-powered food processor and blend well, until a sauce is created.
- Add sauce back to skillet along with the shredded chicken. Warm on low for about 5 minutes, mixing well with chicken until combined.
- Serve in warmed tortillas, along with your favorite toppings.
I typically err on the side of more sauce than chicken by increasing all of the sauce ingredients just a bit. Be careful with the chipotle peppers - the addition of just one or two more kicks up the heat rather quickly!
My favorite gluten-free tortillas are the Siete Almond Flour Tortillas, which can be found at your local Whole Foods. Also, to keep this recipe lactose-free, opt for Cabot Cheese.
If you don't have (or feel like hunting for) chipotle peppers in adobo, a reliable source confirmed that you can substitute 1½ teaspoons of chipotle powder instead (thanks, Christina!).
Recipe From: Pinch of Yum | Chicken Tinga Tacos
Whatever the question, chicken tinga tacos are definitely the answer this weekend. Happy celebrating!
Okay, I’m officially hungry. Waiter I’ll have a superior margarita and the tinga tacos please.
HAHHA success! and yes, waiter – I’ll take one of each as well 😉