Chicken Tinga Tacos (Are Everywhere)

Name: Chicken Tinga Tacos (Are Everywhere)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 serving
Ingredients: 4 tomatillos; 2 roma tomatoes; 1/2 onion; 2 garlic cloves; 3 chipotles in adobo; 1/2 cup stock; 1/8 teaspoon oregano; salt; dash cumin; 2 chicken breasts; 8-12 corn tortillas; 1 avocado; finely chopped onion for garnish; cheese; Lime wedges

User Reviews

4.7

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
3
Calories
564 kcal
Course
Main Course
Cuisine
Mexican

Chicken Tinga Tacos (Are Everywhere)

Talon Bruce

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Using tomatillos in these Chicken Tinga Tacos gives them an authentic flavor that is tough to beat.

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Ingredients

Servings

4 tomatillos
2 roma tomatoes
1/2 onion
2 garlic cloves
3 chipotles in adobo
1/2 cup stock
1/8 teaspoon oregano (use Mexican if you have it)
salt
dash cumin
2 chicken breasts (or rotisserie chicken)
8-12 corn tortillas
1 avocado
finely chopped onion for garnish
cheese (Monterey Jack or Cotija)
Lime wedges

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Instructions

If you are cooking the chicken, cover 2 chicken breasts with water in a saucepan. Bring to a boil and simmer for 20-25 minutes or until the chicken is no longer pink inside.
Roughly chop 1/2 an onion and peel 2 garlic cloves
Cook the onion and whole garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown
You can pan roast the tomatoes and tomatillos if you want, but I usually just use the oven. Roast the tomatoes in the oven at 400F for 15-20 minutes. Add the tomatillos to the tomatoes about halfway through the roasting period as they need less time to roast than the tomatoes
Add the onion, garlic, tomatoes and tomatillos to a blender along with 3 chipotles in adobo (I usually scrape out the veins and seeds of the chipotles)
Pulse blend until combined well
Simmer this sauce in a dollop of oil on medium heat.
Add 1/2 cup stock, 1/8 teaspoon oregano, a dash of cumin, and a pinch of salt to the sauce.
Let reduce for 5-10 minutes
Add the shredded chicken and combine well with the sauce, bringing everything to a uniform temp.
Give a final taste before serving and add more adobo sauce if you want more heat, and add salt to taste.
Garnish with finely chopped avocado bits, cheese, diced onion, and a sprinkle of lime juice.
If crisping up the tortillas, add the tinga mixture to a tortilla and cook on a skillet or comal over medium-high heat until brown spots appear on the underside (2-3 minutes).

Notes

If you don't have fresh tomatillos, you can use canned tomatillos and get a similar result. Don't worry about roasting the tomatillos if you are using canned as it doesn't have the same effect on tomatillos that have been resting in liquid.