Chicken Tinga Tacos

Chicken Tinga Tacos

Prep Time: 10 min, Total Time: 30 min, Serves: 4-6 Printable Version

Ingredients

  • For Chicken Tinga:
  • ● 1 tbsp olive oil
  • ● 1 medium yellow onion, chopped
  • ● 2 cloves garlic, minced
  • ● 2 chipotle peppers in adobo sauce, chopped
  • ● 1 tsp dried oregano
  • ● 1 tsp ground cumin
  • ● 1 (14.5-oz) can diced fire-roasted tomatoes
  • ● 1/2 cup low-sodium chicken broth
  • ● 1 tsp kosher salt, plus more to taste
  • ● 2 lbs Kretschmar All Natural Pulled Chicken
  • For serving:
  • ● 10 small corn tortillas
  • ● 2 ripe avocados, sliced
  • ● 1/4 cup chopped fresh cilantro
  • ● 1 small red onion, diced
  • ● Crumbled cotija, queso fresco, or feta cheese
  • ● Lime wedges

Instructions

  • 1. Heat oil in large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add peppers, oregano, cumin, tomatoes, chicken broth and salt. Bring to simmer and continue to cook, stirring occasionally, until slightly thickened, about 10 minutes.
  • 2. Carefully transfer to blender and puree until smooth. Return sauce to skillet and add chicken, tossing to coat. Continue to cook over medium-low heat until thickened, about 10 minutes. Taste and add additional salt if necessary.
  • 3. Serve on corn tortillas and top with sliced avocado, cilantro, red onion, and cheese. Finish with a squeeze of lime.