Description
A flavorful chicken tinga recipe served in tortillas, garnished with cilantro, cotija cheese, and lime juice.
Ingredients
Scale
- 1 lb chicken breast (you can also purchase chicken that has already been shredded to save time, or use rotisserie chicken)
- 1 tbsp olive oil
- 4 cloves garlic (minced)
- 1 white onion (thinly sliced)
- 5 chipotle peppers in adobo sauce
- 1/2 tsp salt (plus additional to taste)
- 1/2 tsp pepper (plus additional to taste)
- 1/2 tsp oregano (can sub Mexican oregano; plus additional to taste)
- 15 oz crushed tomatoes
- 12 flour tortillas (I am assuming 2 tacos per person for 6 servings; can sub corn tortillas or tostadas if you prefer)
- 1/2 lime (sliced)
- cotija cheese (can sub queso fresco)
- cilantro
Instructions
- Start with pre-purchased shredded chicken or if you need to shred your chicken then follow these instructions. Place the chicken breasts in a skillet and cover with water. Bring to the boil, and then simmer for 15 minutes or until the chicken is cooked through. Remove the chicken from the water, and then shred it using forks. Or if you have a stand mixer, use the flat beater to shred the chicken on a low speed.
- Place your skillet on a medium heat and add the olive oil. Fry the sliced white onion for around 5 minutes until it is softened, and then add the minced garlic and sauté for 2 more minutes.
- Add the tomatoes, salt, pepper, oregano, and chopped chipotle peppers with some of the adobo sauce to the onion and garlic mixture and stir.
- Now place the shredded chicken in the skillet and stir well to combine. Bring this mixture to the boil, and then cover and simmer on a low heat for 20 minutes. Taste and add additional salt, pepper, or oregano if desired.
- Your chicken tinga is now ready for your tortillas! Add some of the tinga mixture to your tortillas and garnish with cilantro, cotija cheese, and squeeze a generous amount of lime juice over. Buen provecho!
Notes
- Using rotisserie chicken can save preparation time.
- Adjust seasoning to personal preference.
- Can substitute corn tortillas or tostadas if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg