Cooked - Chicken Tinga Tacos

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Chicken Tinga Tacos

12.0

1 tablespoon olive oil

1 medium white onion, peeled and sliced

4 large cloves garlic, minced

2 to 4 chipotle chiles in adobo sauce (plus 1 tablespoon of the adobo sauce)*

1 (15-ounce) can fire-roasted tomatoes

1 cup chicken stock

3 tablespoons honey

1 ½ teaspoons ground cumin

1 teaspoon dried oregano (or Mexican oregano)

6 cups (1 ½ pounds) shredded cooked chicken*

1 bay leaf

fine sea salt and black pepper, to taste

12 to 16 corn tortillas (homemade or store-bought)

Fresh lime wedges

Toppings: chopped fresh cilantro, sliced red onions (or quick pickled red onions), sliced avocados (or guacamole), crumbled cotija cheese, and/or Mexican crema

Sauté the onions and garlic. Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Remove stockpot from heat and transfer the onion mixture to a blender.*
Blend the sauce. Add the chipotles (and 1 tablespoon adobo sauce), tomatoes, chicken stock, honey (if using), cumin and oregano to the blender. Cover and purée until smooth, then pour the sauce pack into the stockpot.
Add the chicken. Add the chicken and bay leaf to the sauce and toss until combined. Cook over medium-high heat for 5 minutes, stirring occasionally. Remove and discard the bay leaf.
Season. Taste and season the chicken with however much salt and pepper you think it needs.
Just before serving, warm the tortillas so that they are nice and soft. (This is my favorite warming method.)
Fill the tacos with a large spoonful of the chicken tinga, drizzle each with a squeeze of lime juice, then top with your favorite toppings.
Serve immediately and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 59 weeks ago

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