The Best Chicken Tinga Tacos
Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 tablespoon olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic, minced
- 1 -2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 ⁄2 teaspoon ground cumin
- 3 ⁄4 cup canned crushed fire-roasted tomatoes
- 1 ⁄4 cup chicken stock
- 1 ⁄2 teaspoon kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works!)
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija
- 1 lime, cut into wedges
Steps
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Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
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Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
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Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
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Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tablespoon | - | - |
| roughly chopped sweet onion | 1 cup | - | - |
| garlic | 2 cloves | - | - |
| -2 chipotle peppers in adobo sauce | 1 | - | - |
| dried oregano | 1 teaspoon | - | - |
| ⁄2 teaspoon ground cumin | 1 | Rp 70.000/kg | Rp 7.000 |
| ⁄4 cup canned crushed fire-roasted tomatoes | 3 | Rp 12.000/kg | Rp 3.600 |
| ⁄4 cup chicken stock | 1 | - | - |
| ⁄2 teaspoon kosher salt | 1 | - | - |
| shredded cooked chicken | 3 cups | - | - |
| 10 | - | - | |
| ripe avocados | 2 | - | - |
| chopped fresh cilantro | 0.25 cup | - | - |
| diced red onion | 0.5 cup | - | - |
| crumbled cotija | 0.25 cup | - | - |
| lime | 1 | - | - |
*Estimated market prices, may vary by region
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