Chicken Tinga Tacos
User Reviews
4.8
18 reviews
Excellent
Chicken Tinga Tacos
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Shredded chicken cooked in the most crazy delicious spiced sauce on the planet and then stuffed in a taco is absolute perfection.
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Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken thighs
- 1 yellow onion small dice
- 2 cloves garlic roughly chopped
- 1 large tomatillo husk removed, rinsed, and roughly chopped
- ½ teaspoon oregano
- ¼ teaspoon ground cumin
- 14.5 ounces fire-roasted tomatoes
- 2 tablespoons chipotles in adobo roughly chopped, plus 2 tablespoons of the sauce
- ½ cup low-sodium chicken stock
- 1 bay leaf
- kosher salt
Toppings
- corn or flour tortillas
- avocado diced
- 1 white onion diced
- cilantro roughly chopped
- scallions sliced
- cotija crumbled
- Lime wedges
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Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
- Add onions and garlic to the same Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
- Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded, about 15-20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
- Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
- Warm the tortillas over an open flame to char, prep the white onion, avocado chopped cilantro, sliced scallions, crumbled cotija cheese, and lime wedges for serving
- Spoon chicken into warm tortillas and top with avocado, onion, cilantro, and cotija cheese. Serve with lime wedges.
Notes
- The avocado will contrast nicely and tone down the spices. You can also add sour cream to your taco.
Nutrition Information
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Calories
142kcal
(7%)
Carbohydrates
5g
(2%)
Protein
17g
(34%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
81mg
(27%)
Sodium
160mg
(7%)
Potassium
258mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
235IU
(5%)
Vitamin C
3mg
(3%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 81mg | 27% |
| Sodium | 160mg | 7% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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