Chicken Tinga Tacos
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recipe
Prep time
15
m
Total time
40
m
Yields
4
Servings
Chicken Tinga Tacos are a classic Mexican favorite made with shredded chicken simmered in a smoky tomato and chipotle sauce. Served on yellow corn 4″ taco tortillas, and topped with onion, cilantro, avocado, or queso fresco, these street-style tacos are easy to prepare and perfect for taco night.
Ingredients
1
1 package of La Campera Yellow Corn 4″ Tortillas for Tacos
2
2 chicken breasts, cooked and shredded
3
3 tomatoes
1/2
1/2 white onion
2
2 garlic cloves
2
2 chipotle peppers in adobo sauce
1
Tbsp.
1 tablespoon of adobo saucce
1
Tbsp.
1 tablespoon of vegetable oil
1
Tsp.
1 teaspoon of oregano
1/2
Tsp.
1/2 teaspoon of cumin
Salt and pepper to taste
Cilantro for garnish
Diced onion for garnish
Avocado slices (optional)
Queso fresco (optional)
Yellow Corn 4″ Taco Tortillas
Directions
Step
1
Bring water to a boil in a small pot. Add tomatoes and cook for about 5 minutes until softened.
Step
2
Add tomatoes, onion, garlic, chipotle peppers, and adobo sauce to a blender. Blend until smooth.
Step
3
Heat oil in a skillet over medium heat. Pour in the sauce and cook for 5 minutes.
Step
4
Add shredded chicken, oregano, cumin, salt, and pepper. Stir well and simmer for 10 minutes until the chicken is coated and flavorful.
Step
5
Warm the tortillas on a comal or skillet for about 30 seconds per side.
Step
6
Fill each tortilla with chicken tinga and top with onion, cilantro, avocado, or queso fresco. Serve warm and enjoy.
