Chicken Tinga Tacos
Tacos de tinga de pollo
Shredded chicken simmered in a smoky chipotle and tomato sauce, piled into tortillas with avocado and cheese.
Serves 4
Prep 15 min
Cook 35 min
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts or thighs
- 3 cups water, for poaching the chicken
- 1/4 white onion, for poaching the chicken
- 1 clove garlic, for poaching the chicken
- 3 Roma tomatoes
- 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
- 2 cloves garlic, for the sauce
- 1/2 teaspoon dried oregano
- 1 tablespoon vegetable oil
- 1/2 white onion, thinly sliced
- 1/2 teaspoon salt
- 12 small corn tortillas
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco
- Chopped cilantro, to serve
Steps
Step 1. Simmer the chicken with the water, onion quarter, 1 garlic clove, and a pinch of salt for 15 to 20 minutes, until cooked through (165°F or 74°C). Remove the chicken, shred it, and save 1/2 cup of the cooking liquid.
Step 2. Blend the tomatoes, chipotles, adobo sauce, 2 garlic cloves, oregano, and the 1/2 cup cooking liquid until smooth.
Step 3. Heat the oil in a skillet over medium heat. Cook the sliced onion for 4 minutes, until soft. Pour in the sauce and simmer for 8 minutes.
Step 4. Stir in the shredded chicken and the salt and simmer for 8 to 10 minutes, until saucy but not soupy.
Step 5. Warm the tortillas in a dry skillet. Fill with the chicken and top with avocado, queso fresco, and cilantro.
Where this recipe comes from
Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.