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Ultimate Chicken Tinga Tacos Recipe
Alyssa

Ultimate Chicken Tinga Tacos

Enjoy Ultimate Chicken Tinga Tacos: tender chicken in a smoky, spicy chipotle sauce, served on soft tortillas with fresh toppings for a delicious meal.
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Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil: This oil is used to sauté the onions providing a healthy base that enhances flavors.
  • 1 cup chopped sweet onion: Sweet onions add a delicate flavor and sweetness to balance the richness of the dish.
  • 2 cloves garlic minced: Garlic adds a fragrant punch that elevates the overall taste of the sauce.
  • 1-2 chipotle peppers in adobo sauce chopped: These peppers provide the signature smokiness and heat, crucial for that authentic flavor.
  • 1 teaspoon dried oregano: Oregano adds an herbaceous note that complements the spices in the dish.
  • 1/2 teaspoon ground cumin: Cumin infuses a warm earthy tone that enhances the overall depth of flavor.
  • 3/4 cup crushed fire-roasted tomatoes: Fire-roasted tomatoes add a rich smoky flavor that is essential in creating the sauce.
  • 1/4 cup chicken stock: Chicken stock adds moisture and additional flavor to the sauce making it more cohesive.
  • 1/2 teaspoon salt: Enhances all the flavors and is adjusted to taste during cooking.
  • 3 cups shredded cooked chicken: Using shredded rotisserie chicken saves time while delivering full flavor.
For serving, you will need:
  • 10 6-inch corn tortillas: These are the foundation for your tacos and add authentic texture.
  • 2 avocados sliced: Creamy avocado adds richness and balances the spice beautifully.
  • 1/4 cup chopped cilantro: Fresh cilantro introduces a burst of bright flavor and a pop of color.
  • 1/2 cup diced red onion: Adds a crunchy texture and slight sharpness to the tacos.
  • 1/4 cup crumbled cotija cheese: This crumbly cheese delivers a salty tang that ties the taco together.
  • Lime wedges: A squeeze of lime brightens the flavors and enhances freshness.

Method
 

  1. Make the Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped sweet onion and sauté for about 4 minutes until softened. Then, add 2 cloves of minced garlic, 1-2 chopped chipotle peppers, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground cumin. Stir everything together for about one minute, allowing the spices to bloom. Next, add 3/4 cup of crushed fire-roasted tomatoes, 1/4 cup of chicken stock, and 1/2 teaspoon of salt. Bring to a gentle simmer and let it cook for around 7 minutes.
  2. Blend: Carefully transfer the sauce mixture to a blender. Blend until smooth and creamy. This step is crucial for achieving the signature velvety sauce that coats the chicken.
  3. Cook Chicken: Return the blended sauce to the skillet over medium heat. Add 3 cups of shredded cooked chicken to the pan. Stir well to combine the chicken with the sauce and let it simmer for an additional 5 minutes. Taste and adjust the salt as needed.
  4. Assemble: To assemble your tacos, warm 10 (6-inch) corn tortillas either on a skillet or directly over a gas flame until slightly charred. Fill each tortilla with the chicken tinga mixture, then top with sliced avocado, chopped cilantro, diced red onion, and crumbled cotija cheese. Serve with lime wedges on the side to squeeze over your tacos before devouring!