
How To Make Chicken Tinga Tacos (Tinga De Pollo)
These chicken tinga tacos are a Mexican dish that feature shredded chicken in smoky and slightly spicy Mexican tomato sauce, stuffed in warm tortillas.
Serves:
Ingredients
- 2chicken breasts,boneless, skinless
- 6garlic cloves,4 minced, 2 smashed
- 2cloves,whole
- 2tomatoes
- 5chipotle peppers,in adobo sauce
- ½cupchicken stock
- 2tspcumin
- ½tspnutmeg
- 2tbspvegetable oil
- 2white onions,halved and sliced
- ¼lbchorizo
- 1iceberg lettuce,head shredded
- kosher salt
- black pepper,freshly ground
- 2avocados,sliced
- 12corn tortillas
Instructions
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Place chicken in a saucepan over medium heat with enough water to cover by 1 inch.
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Add the smashed garlic and cloves. Simmer for about 12 to 15 minutes until the chicken is cooked through.
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Remove the chicken from the pot, cool slightly, then shred with two forks.
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Place a cast-iron skillet over medium-high heat until smoking.
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Add the tomatoes and roll slowly around for about 6 minutes until blackened on all sides.
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Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
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Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook for about 2 to 3 minutes until the onions have softened and the chorizo has rendered a little fat.
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Add the lettuce and sauté for about 2 to 3 minutes until softened.
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Add the tomato-chili mixture and cook for about 3 minutes, stirring constantly to incorporate.
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Add the shredded chicken and bring the mixture to a simmer. Simmer, uncovered, for about 10 to 15 minutes until most of the liquid has cooked off. Season with salt and pepper to taste.
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Serve on warm corn tortillas with sliced avocado.
Nutrition
- Calories:Â 760.07kcal
- Fat:Â 43.93g
- Saturated Fat:Â 9.60g
- Trans Fat:Â 0.15g
- Monounsaturated Fat:Â 24.31g
- Polyunsaturated Fat:Â 7.07g
- Carbohydrates:Â 62.52g
- Fiber:Â 16.63g
- Sugar:Â 11.75g
- Protein:Â 35.78g
- Cholesterol:Â 81.53mg
- Sodium:Â 1579.66mg
- Calcium:Â 161.56mg
- Potassium:Â 1615.33mg
- Iron:Â 4.88mg
- Vitamin A: 631.04µg
- Vitamin C:Â 90.38mg
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