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.
- 2chicken breasts,boneless, skinless
- 6garlic cloves,4 minced, 2 smashed
- 5chipotle peppers,in adobo sauce
- ½cupchicken stock
- 2tbspvegetable oil
- 2white onions,halved and sliced
- 1iceberg lettuce,head shredded
- kosher salt
- black pepper,freshly ground
- 12corn tortillas
Place chicken in a saucepan over medium heat with enough water to cover by 1 inch.
Add the smashed garlic and cloves. Simmer for about 12 to 15 minutes until the chicken is cooked through.
Remove the chicken from the pot, cool slightly, then shred with two forks.
Place a cast-iron skillet over medium-high heat until smoking.
Add the tomatoes and roll slowly around for about 6 minutes until blackened on all sides.
Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
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.
Add the lettuce and sauté for about 2 to 3 minutes until softened.
Add the tomato-chili mixture and cook for about 3 minutes, stirring constantly to incorporate.
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.
Serve on warm corn tortillas with sliced avocado.
- Calories: 760.07kcal
- Fat: 43.93g
- Saturated Fat: 9.60g
- Trans Fat: 0.15g
- Monounsaturated Fat: 24.31g
- Polyunsaturated Fat: 7.07g
- Carbohydrates: 62.52g
- Fiber: 16.63g
- Sugar: 11.75g
- Protein: 35.78g
- Cholesterol: 81.53mg
- Sodium: 1579.66mg
- Calcium: 161.56mg
- Potassium: 1615.33mg
- Iron: 4.88mg
- Vitamin A: 631.04µg
- Vitamin C: 90.38mg
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