Have you ever found yourself in a whirlwind of weeknight chaos, craving something that’s both quick to make and bursting with flavor? Chicken Tinga Tacos might just be your culinary savior. Imagine the smoky aroma wafting through your kitchen, as tender chicken mingles with spicy chipotle and tangy tomatoes—it’s like a fiesta in your mouth, perfect for those evenings when you need a break from the mundane.
Steps
- Heat a large skillet over medium heat and add olive oil. Sauté chopped onion for about 4 minutes until tender, then add minced garlic and cook for another 30 seconds. Stir in chopped chipotle peppers, oregano, and cumin, allowing them to toast for 1 minute.
- Add crushed tomatoes, chicken stock, and salt to the skillet. Bring the mixture to a simmer and let it cook for about 7 minutes to develop the flavors.
- Transfer the cooked tomato mixture to a blender and blend until smooth. Return the blended sauce to the skillet over low heat.
- Mix shredded cooked chicken into the sauce and let it heat through for approximately 5 minutes. Adjust the seasoning with more salt if needed.
- Prepare the garnishes including sliced avocados, chopped cilantro, diced red onion, and crumbled cotija cheese. Char the corn tortillas over a gas flame or in a pan to soften.
- Assemble the tacos by spreading mashed avocado on the tortillas, topping with the chicken mixture, and adding the prepared garnishes. Serve with lime wedges for squeezing over the tacos.
Ingredients
- 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 is suitable)
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija cheese
- 1 lime, cut into wedges
FAQ
- Can I freeze Chicken Tinga Tacos for later use?
- Yes, these tacos make an excellent freezer meal. Simply freeze the mixture in a bag before cooking, and when you’re ready to eat, cook it in an Instant Pot or thaw for a slow cooker. Full instructions are available in the recipe notes.
- What is the spice level of these tacos?
- The chipotle peppers provide a spicy kick. If you’re sensitive to spice, using just one pepper should keep the heat mild.
- How do I prepare this recipe using an Instant Pot or slow cooker?
- Blend all sauce ingredients, then add the sauce to the Instant Pot or slow cooker with about a pound of chicken breasts. For the Instant Pot, cook on high pressure for 10 minutes. For the slow cooker, cook on high for 3-4 hours or low for 6-8 hours. Shred the chicken in the sauce and serve.
- What method is best for charring tortillas?
- To char tortillas, place them directly over a gas flame until the edges are charred. Alternatively, if using an electric stovetop, heat the tortillas on a warmed pan and cover to steam.
- Do you have a brand preference for chipotle peppers in adobo sauce?
- Any brand from your local grocery store should work well, but La Costena is a recommended option.
Tips
- To prevent avocado from sliding out of your tacos, mash it with some lime juice, salt, and a touch of garlic powder, then spread it on the tortilla before adding the chicken.
- For perfectly charred tortillas, place them directly over a gas flame to crisp the edges, then cover with a towel to steam. If you have an electric stove, warm them on a pan and cover to steam.
- Adjust the spice level to your preference by varying the number of chipotle peppers. Use one for a milder taste, two for medium heat, and three for extra spiciness.
- Enhance the flavor of your tacos by adding pickled onions for an extra tangy kick.
Equipment
- High-powered or regular blender – To blend the sauce ingredients until smooth.
- Citrus squeezer – Useful for squeezing lime juice as part of the garnishing process.
- Tortilla warmer – To keep tortillas warm and soft after charring.
