Chicken Tinga Tacos
Save time by grabbing a rotisserie chicken from your local store and shred the meat for these great tacos.
Ingredients
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 1 Tablespoon chopped fresh oregano
- ½ teaspoon ground cumin
- 1 small chipotle chile canned in adobo
- ¾ cup chopped tomato
- ¼ cup chicken stock
- 1 Tablespoon adobo sauce
- 3 cups shredded chicken
- ¼ teaspoon kosher salt
- 8 6" corn tortillas
- ¼ cup sour cream
- ½ cup chopped cilantro
- 1 ripe, peeled avocado chopped
- 1 oz. queso fresco crumbled
- 4 lime wedges
Instructions
- Heat oil in a large skillet over medium heat. Add onion and garlic, sauté 4 minutes.
- Add oregano, cumin, and chipotle chile, cook 1 minutes.
- Add tomato stock, and adobo; bring to a simmer. Cook 7 minutes.
- Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel and blend until smooth.
- Return sauce to pan over low heat. Add chicken and salt; cook 1 minute.
- Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.
Notes
Recipe from Cooking Light Magazine.