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)

Yield: 3 servings (10-12 tacos)

INGREDIENTS
Chicken Tinga Tacos:
  • 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!)

For Serving:
  • 10 (6-inch) corn tortillas
  • 2 ripe avocados, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • crumbled cotija
  • 1 lime, cut into wedges

INSTRUCTIONS
  1. Sauce: 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.
  2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

For full instructions kindly visit pinchofyum.com.

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