Literally though, these chicken tinga tacos are the best. A) Look how pretty!! B) Imagine how good they taste because juicy chicken, smoky chipotle, creamy avocado, zippy lime, and a charred tortilla just SING together, right? I promise you, they sing.
C) Do you have 20 minutes? Cool. You can make these because this is not fancy. This is just really, really delicious chicken tinga tacos.
This is one of those rare recipes that comes together so quickly and somehow still rivals a restaurant-quality meal. It is a recipe that, once you make it, you say: I will probably make these chicken tinga tacos every time I have friends over because it makes me look fancy with minimal effort. You also say: I need to memorize this recipe. You also say: How soon is too soon to make these again.
It is a miracle and a delight. A perfect taco unicorn. the best chicken tinga tacos
Prep Time: 10 minutes Cook Time: 10 minutes Yield: 3 servings (10-12 tacos)
DESCRIPTION
Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I’ve taken the liberty of adding “The Best” as a necessary recipe title prefix).
INGREDIENTS
Chicken Tinga Tacos:
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
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.
Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
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.
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.
C) Do you have 20 minutes? Cool. You can make these because this is not fancy. This is just really, really delicious chicken tinga tacos.
This is one of those rare recipes that comes together so quickly and somehow still rivals a restaurant-quality meal. It is a recipe that, once you make it, you say: I will probably make these chicken tinga tacos every time I have friends over because it makes me look fancy with minimal effort. You also say: I need to memorize this recipe. You also say: How soon is too soon to make these again.
It is a miracle and a delight. A perfect taco unicorn. the best chicken tinga tacos
Prep Time: 10 minutes Cook Time: 10 minutes Yield: 3 servings (10-12 tacos)
DESCRIPTION
Chicken Tinga Tacos – the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I’ve taken the liberty of adding “The Best” as a necessary recipe title prefix).
INGREDIENTS
Chicken Tinga Tacos:
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
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.
Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
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.
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.