Prep + Cook Time: 25–30 minutes Serves: 4 (makes about 8 tacos)
🛒 Ingredients
For the Tinga Sauce:
- 2 ripe tomatoes, chopped
- 1 chipotle pepper in adobo sauce (plus 1 tbsp of the adobo sauce)
- 2 cloves garlic
- ½ tsp salt
- ½ tsp ground cumin
For the Chicken Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 1 medium onion, thinly sliced
- 1 tbsp olive oil
- ½ cup chicken broth (or water)
- Freshly ground black pepper, to taste
For Serving:
- 8 small corn or flour tortillas
- Toppings: avocado slices, chopped cilantro, lime wedges, crumbled queso fresco, or sour cream
🔪 Preparation
Prepare the Sauce:
- In a blender, combine tomatoes, chipotle pepper, adobo sauce, garlic, salt, and cumin.
- Blend until smooth and slightly thick. Set aside.
Prep the Chicken:
- Shred pre-cooked chicken if not already done.
- Slice onion into thin strips and chop fresh toppings.
🍳 Cooking Instructions
- Sauté the Onion:
- Heat olive oil in a large skillet over medium heat.
- Add the sliced onion and cook for 3–4 minutes, until softened and lightly golden.
2. Add the Tinga Sauce:
- Pour the blended sauce into the skillet with the onions.
- Stir well and cook for about 5 minutes to let the flavors deepen and the sauce thicken slightly.
3. Add the Chicken:
- Stir in shredded chicken and chicken broth.
- Simmer on low heat for another 5–7 minutes, stirring occasionally, until the chicken is fully coated and the sauce is rich and smoky.
4. Warm the Tortillas:
- Heat tortillas on a dry skillet for 30 seconds per side until soft and pliable.
5. Assemble the Tacos:
- Spoon the chicken tinga mixture onto each tortilla.
- Top with avocado, cilantro, lime juice, and queso fresco or sour cream.
Chef’s Tip:
- Use two chipotle peppers if you like extra heat, or swap for a dash of smoked paprika for a milder flavor.
🍽️ Nutritional Information (per serving – 2 tacos)
Nutrient Amount
Calories 380 kcal
Protein 28 g
Carbohydrates 26 g
Fat 18 g
Saturated Fat. 5 g
Fiber 4 g
Sodium 540 mg
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