Main CourseDinner

Chicken Tinga Tacos

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

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.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 455 kcal

Glutenfri

Klargøring

Ingredienser

500 gchicken breast, boneless, skinless
0,5 tsk.salt
0,25 tsk.black pepper

tinga sauce

1 stk.yellow onion, thinly sliced
3 fedgarlic, minced
400 gcrushed tomato
2 spsk.chipotle in adobo sauce, chopped, plus 1 tbsp adobo sauce
240 mlchicken broth
0,5 tsk.dried oregano
0,5 tsk.cumin

for serving

8 stk.corn tortilla

garnish

1 stk.avocado, sliced or diced(valgfrit)
1 stk.lime, cut into wedges(valgfrit)
0,25 kopfresh cilantro, chopped(valgfrit)
0,25 stk.red onion, thinly sliced(valgfrit)

Udstyr

pot · forks · large skillet · cutting board · knife

Fremgangsmåde

Trin for trin

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.
Ca. 20 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 7 min.
5
Stir in the minced garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Kokkens note: Customize your toppings to your preference.

Pr. portion

Næringsindhold

74%Score

Kalorier: 455,2kcal
Protein: 45,5g
Kulhydrat: 43g
Fedt: 12,4g
Kostfibre: 9,5g
Sukker: 6,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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