Main CourseDinner

Chicken Tinga Tacos

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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 455 kcal

Gluteeniton

Esivalmistelut

Ainesosat

500 gchicken breast, boneless, skinless
0,5 tlsalt
0,25 tlblack pepper

tinga sauce

1 kplyellow onion, thinly sliced
3 kynsigarlic, minced
400 gcrushed tomato
2 rklchipotle in adobo sauce, chopped, plus 1 tbsp adobo sauce
240 mlchicken broth
0,5 tldried oregano
0,5 tlcumin

for serving

8 kplcorn tortilla

garnish

1 kplavocado, sliced or diced(valinnainen)
1 kpllime, cut into wedges(valinnainen)
0,25 kuppifresh cilantro, chopped(valinnainen)
0,25 kplred onion, thinly sliced(valinnainen)

Välineet

pot · forks · large skillet · cutting board · knife

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

74%Pisteet

Kalorit: 455,2kcal
Proteiini: 45,5g
Hiilihydraatit: 43g
Rasva: 12,4g
Kuitu: 9,5g
Sokeri: 6,6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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