Main CourseDinner

Chicken Tinga Tacos

Name: Chicken Tinga Tacos
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4人分
Cuisine: mexican
Ingredients: 500 g chicken breast boneless, skinless; 1 個 yellow onion thinly sliced; 3 片 garlic minced; 400 g crushed tomato; 2 大さじ chipotle in adobo sauce chopped, plus 1 tbsp adobo sauce; 240 ml chicken broth; 0.5 小さじ dried oregano; 0.5 小さじ cumin; 0.5 小さじ salt; 0.25 小さじ black pepper; 8 個 corn tortilla; 1 個 avocado sliced or diced (お好みで); 1 個 lime cut into wedges (お好みで); 0.25 カップ fresh cilantro chopped (お好みで); 0.25 個 red onion thinly sliced (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間
人数: 4
難易度: 普通
1人分: 455 kcal

グルテンフリー

下ごしらえ

材料

500 gchicken breast, boneless, skinless
0.5 小さじsalt
0.25 小さじblack pepper

tinga sauce

1 個yellow onion, thinly sliced
3 片garlic, minced
400 gcrushed tomato
2 大さじchipotle in adobo sauce, chopped, plus 1 tbsp adobo sauce
240 mlchicken broth
0.5 小さじdried oregano
0.5 小さじcumin

for serving

8 個corn tortilla

garnish

1 個avocado, sliced or diced(お好みで)
1 個lime, cut into wedges(お好みで)
0.25 カップfresh cilantro, chopped(お好みで)
0.25 個red onion, thinly sliced(お好みで)

調理器具

pot · forks · large skillet · cutting board · knife

作り方

手順

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.
約20 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約7 分
5
Stir in the minced garlic and cook for another minute until fragrant.
約1 分
調理のヒント： 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.
約15 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
調理のヒント： Customize your toppings to your preference.

1人分

栄養情報

74%スコア

カロリー: 455.2kcal
たんぱく質: 45.5g
炭水化物: 43g
脂質: 12.4g
食物繊維: 9.5g
糖類: 6.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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