• Shannon Roussy

Chicken Tinga Tacos

Adapted from PinchofYum


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 works!)

For Serving:

  • 10 (6-inch) corn tortillas

  • 2 ripe avocados, sliced

  • 1/4 cup chopped fresh cilantro

  • 1/2 cup diced red onion

  • crumbled cotija

  • 1 lime, cut into wedges


INSTRUCTIONS

  1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

  2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

  3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

  4. Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.


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