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Chicken Tinga Tacos - Cooking with Tami
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Chicken Tinga Tacos

Save time by grabbing a rotisserie chicken from your local store and shred the meat for these great tacos.
Print Recipe
Servings: 4
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Heat oil in a large skillet over medium heat.  Add onion and garlic, sauté 4 minutes.       
  2. Add oregano, cumin, and chipotle chile, cook 1 minutes.
  3. Add tomato stock, and adobo; bring to a simmer.  Cook 7 minutes.
  4. 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.
  5. Return sauce to pan over low heat.  Add chicken and salt; cook 1 minute.
  6. Divide mixture among tortillas.  Top evenly with sour cream, cilantro, avocado, and cheese.  Serve with lime.

Notes

Recipe from Cooking Light Magazine.