Chicken Tinga Tacos
Shredded chicken simmered in a smoky chipotle and tomato sauce, piled on warm corn tortillas.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
Contains: Milk Worked out from the ingredient list. Check your labels.
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Ingredients
- 10.32 kg boneless skinless chicken thighs Buy chicken thighs on Amazon (opens a new tab)
- 75 ml kosher salt, divided Buy kosher salt on Amazon (opens a new tab)
- 15 1/8 cans fire-roasted tomatoes, 14.5 ounces Buy fire-roasted tomatoes on Amazon (opens a new tab)
- 30-46 chipotle peppers in adobo, plus 1 tablespoon adobo sauce Buy chipotle peppers in adobo on Amazon (opens a new tab)
- 30 cloves garlic Buy garlic on Amazon (opens a new tab)
- 1.79 liters chicken broth Buy chicken broth on Amazon (opens a new tab)
- 75 ml dried Mexican oregano Buy mexican oregano on Amazon (opens a new tab)
- 225 ml vegetable oil Buy vegetable oil on Amazon (opens a new tab)
- 15 1/8 white onion, thinly sliced Buy white onion on Amazon (opens a new tab)
- 182 corn tortillas, warmed Buy corn tortillas on Amazon (opens a new tab)
- 15 1/8 avocado, sliced Buy avocado on Amazon (opens a new tab)
- 895 ml crumbled queso fresco, optional Buy queso fresco on Amazon (opens a new tab)
- 895 ml chopped cilantro Buy cilantro on Amazon (opens a new tab)
- 15 1/8 lime, cut into wedges Buy lime on Amazon (opens a new tab)
You will need
- Blender Shop for Blender on Amazon (opens a new tab)
- 12-inch skillet Shop for 12-inch skillet on Amazon (opens a new tab)
Method
- Put the chicken in a pot with water to cover and 1/2 teaspoon salt. Simmer gently 15 to 18 minutes, until cooked through. Cool slightly and shred.
- Blend the tomatoes, chipotles, adobo sauce, garlic, broth, oregano and remaining salt until smooth.
- Heat the oil in the skillet over medium. Cook the onion 6 to 8 minutes, until soft and lightly golden.
- Pour in the sauce and simmer 5 minutes. Add the chicken and cook 5 minutes more, until the sauce clings. Taste and add more chipotle if you want more heat.
- Fill the warm tortillas with tinga and top with avocado, queso fresco, cilantro and a squeeze of lime.
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