Classic Mexican Chicken Tinga Tacos
Shredded chicken in a smoky chipotle-tomato sauce served on warm corn tortillas.
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Ingredients
- 3 cups Rotisserie chicken, shredded
- 1 medium White onion, thinly sliced
- 3 pieces Garlic cloves, minced
- 2 tablespoons Chipotle peppers in adobo sauce
- 14 1/2 ounces Fire-roasted diced tomatoes
- 1/2 cup Chicken broth
- 1 teaspoon Dried oregano
- 2 tablespoons Vegetable oil
- 12 small Corn tortillas
- 1/4 cup Fresh cilantro, chopped(optional)
- 1/2 cup Queso fresco, crumbled(optional)
Instructions
- 1
Place the diced tomatoes, chipotle peppers, and chicken broth in a blender and process until smooth.
- 2
Heat the vegetable oil in a large skillet over medium heat.
- 3
Add the sliced onions to the skillet and sauté for 5-7 minutes until they are soft and translucent.
- 4
Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
- 5
Pour the blended tomato-chipotle sauce into the skillet and bring to a gentle simmer for 5 minutes.
- 6
Add the shredded chicken to the sauce, stirring well to coat, and cook for another 5-10 minutes until the sauce thickens.
- 7
While the chicken simmers, warm the corn tortillas in a dry pan or over an open flame until pliable.
- 8
Spoon the chicken tinga onto the warm tortillas and garnish with cilantro and crumbled queso fresco.
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