Chicken Tinga Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
16 mins
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Total Time
26 mins
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Servings
6 servings
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Calories
342 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chicken Tinga Tacos
Description
Chicken Tinga Tacos start with sautéed onions and garlic cooked in olive oil until soft and fragrant. Chipotle peppers and their adobo sauce provide a smoky heat that blends with dried oregano, ground cumin, and clove, forming the base of the sauce. Fire-roasted tomatoes add a roasted depth, balanced by a touch of honey and chicken broth enriched with bouillon. After simmering, the sauce is pureed until smooth, then combined with shredded chicken and gently heated to allow the flavors to meld.
The final mixture is spooned onto warm corn tortillas and garnished with toppings like crumbly cotija cheese or queso fresco, diced onion, fresh cilantro, sliced avocado, and lime wedges. The sauce's bold, smoky profile contrasts with the brightness of fresh toppings and the soft corn tortilla, providing a satisfying texture and flavor combination.
This recipe suits those looking for a rich, flavorful taco filling that can be made with rotisserie chicken for convenience, making it a practical choice for weeknight dinners or casual meals.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion roughly chopped
- 4 garlic cloves, minced
- 2-4 chipotle peppers in adobo sauce with about 1 tablespoon of adobo
- 2 teaspoons oregano dried
- 1 teaspoon cumin ground
- ¼ teaspoon ground clove
- 1 28- ounce fire-roasted tomatoes can, crushed or diced
- 2 teaspoons honey
- 3/4 cup chicken stock
- 1 teaspoon chicken bouillon
- 6 cups chicken you can use rotisserie chicken, cooked, shredded, about 2 pounds
- corn tortillas
Toppings for Serving:
- cotija cheese or Queso Fresco cheese, crumbled
- avocado
- onion diced
- cilantro chopped
- lime wedges
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and sauté, stirring occasionally for about 4 minutes or until they become translucent. Stir in the garlic and cook for about a minute.
- Stir in the chipotles, adobo sauce, oregano, ground cumin and clove and cook for about a minute.
- Stir in the tomatoes, honey, stock and MAGGI® granulated chicken bouillon. Bring to a simmer and cook over medium low heat for about 6-7 minutes.
- Remove from the heat and place the sauce in a blender. Blend until the sauce becomes smooth.
- Return the sauce to the skillet and stir in the chicken. Toss well so the chicken is coated with the sauce. If the mixture is a bit dry, add additional broth.
- Return the skillet to the stove and cook the chicken mixture over low heat for about 3-4 minutes or until the chicken is warm and the flavors have melded.
- Serve over corn tortillas topped with your favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 106mg | 35% |
| Sodium | 504mg | 21% |
| Potassium | 401mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 867IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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