Main CourseDinner

Chicken Tinga Tacos

Name: Chicken Tinga Tacos
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 racions
Cuisine: mexican
Ingredients: 500 g chicken breast boneless, skinless; 1 u yellow onion thinly sliced; 3 gra garlic minced; 400 g crushed tomato; 2 cs chipotle in adobo sauce chopped, plus 1 tbsp adobo sauce; 240 ml chicken broth; 0,5 ct dried oregano; 0,5 ct cumin; 0,5 ct salt; 0,25 ct black pepper; 8 u corn tortilla; 1 u avocado sliced or diced (opcional); 1 u lime cut into wedges (opcional); 0,25 tassa fresh cilantro chopped (opcional); 0,25 u red onion thinly sliced (opcional)

Shredded chicken is simmered in a smoky, spicy tomato-chipotle sauce, perfect for filling warm corn tortillas. This dish offers a rich flavor profile with a kick, making for satisfying and easy-to-assemble tacos.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 455 kcal

Sense gluten

Preparació prèvia

Llista d’ingredients

500 gchicken breast, boneless, skinless
0,5 ctsalt
0,25 ctblack pepper

tinga sauce

1 uyellow onion, thinly sliced
3 gragarlic, minced
400 gcrushed tomato
2 cschipotle in adobo sauce, chopped, plus 1 tbsp adobo sauce
240 mlchicken broth
0,5 ctdried oregano
0,5 ctcumin

for serving

8 ucorn tortilla

garnish

1 uavocado, sliced or diced(opcional)
1 ulime, cut into wedges(opcional)
0,25 tassafresh cilantro, chopped(opcional)
0,25 ured onion, thinly sliced(opcional)

Estris

pot · forks · large skillet · cutting board · knife

Elaboració

Pas a pas

1
Place the chicken breasts in a medium pot and cover with water. Add a pinch of salt to the water.
2
Bring the water to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes.
Uns 20 min
Nota de cuina: Ensure chicken reaches an internal temperature of 165°F (74°C).
3
Remove the chicken from the pot, reserving some of the cooking liquid. Shred the chicken using two forks or your hands.
Uns 5 min
Nota de cuina: Shredding is easier while the chicken is still warm.
4
In a large skillet or Dutch oven, heat a small amount of oil over medium heat. Add the sliced yellow onion and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
5
Stir in the minced garlic and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
6
Add the crushed tomatoes, chopped chipotle in adobo sauce, chicken broth, dried oregano, and cumin to the skillet. Season with salt and black pepper.
7
Bring the sauce to a simmer, then reduce the heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Uns 15 min
Nota de cuina: Stir occasionally to prevent sticking.
8
Stir the shredded chicken into the tinga sauce. If the mixture seems too dry, add a splash of the reserved chicken cooking liquid until it reaches your desired consistency.
Uns 2 min
Nota de cuina: The chicken should be well coated in sauce, but not swimming in it.
9
Warm the corn tortillas according to package instructions or by heating them in a dry skillet for 30 seconds per side.
Uns 3 min
Nota de cuina: Warm tortillas are more pliable and taste better.
10
Fill each warm corn tortilla with a generous amount of the chicken tinga mixture.
11
Garnish with sliced avocado, lime wedges, fresh cilantro, and thinly sliced red onion, if desired.
Nota de cuina: Customize your toppings to your preference.

Per ració

Nutrició

74%Puntuació

Calories: 455,2kcal
Proteïnes: 45,5g
Hidrats de carboni: 43g
Greixos: 12,4g
Fibra: 9,5g
Sucre: 6,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover chicken tinga in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat chicken tinga gently on the stovetop or in the microwave until warmed through.