Yield: 4
Chicken Tinga Tacos
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
Chicken Tinga
- 2 tsp vegetable oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- ½ tsp ground cumin
- 1 tsp chili powder
- 1 19-oz can tomato
- ¼ cup chicken broth
- 3 cups shredded cooked chicken
- Salt and pepper, to taste
To serve
- 8 corn tortillas
- 1 cup green cabbage
- ¼ red onion, diced
- ¼ cup crumbled Cotija cheese
- ¼ cup fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion to the skillet and cook, stirring occasionally, until it softens, about 3 minutes. Add the garlic, chipotle in adobo, cumin, and chili powder. Cook, stirring, until they become fragrant, about 30 seconds. Add the tomatoes and chicken broth to the skillet and cook, stirring occasionally, until the tomatoes begin to break down, about 7 minutes. Stir in the chicken and season it with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken has heated through and the sauce has mostly been absorbed.
- Serve immediately on tortillas topped with green cabbage, red onion, Cotija cheese, cilantro, and lime.
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