Chicken Tinga Tacos
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 4 - 6 servings
Ingredients
- 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
Instructions
- 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.
Notes / Variations
Feel free to increase or decrease the number of peppers used based on your tolerance of heat. The same goes with garlic; adjust to your taste. Also, use rotisserie chicken to save time.
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
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
Nutrition Information
Serving Size: 2 tacos Calories: 536 Fat: 21g Saturated Fat: 6.5g Carbohydrates: 34.3g Sugar: 1.5g Sodium: 702mg Fiber: 6.9g Protein: 52.2g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/chicken-tinga-tacos/