Chicken Tinga - Adapted from A Pinch of Yum
38 minutes
Prep: 20 minutes
Cook: 18 minutes
38 minutes
Serves: 6
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ShareIngredients (16)
- 1 tablespoon olive oil
- 1 cup roughly chopped sweet onion
- 6 cloves garlic, minced
- 1 to 2 chipotle peppers in adobo sauce, chopped (2 to 3 teaspoons ancho chile powder for non-spicy)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¾ cup canned crushed fire-roasted tomatoes (or Mexican stewed tomatoes)
- ¼ cup chicken stock
- ½ teaspoon kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works!)
- 10 (6-inch) corn or flour tortillas
- 2 ripe avocados, sliced
- ¼ cup chopped fresh cilantro
- ½ cup diced red onion
- ¼ cup crumbled cotija
- 1 lime, cut into wedges
Directions
- Heat a large skillet over medium heat; add olive oil and onion. Cook and stir onion until tender, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir chipotle peppers, oregano, and cumin into onion mixture, and cook for 1 minute. Add tomatoes, chicken stock, and salt. Bring tomato-pepper mixture to a simmer, and cook for 7 minutes.
- Place the tomato-pepper mixture in a high-powered or regular blender, and blend until smooth. Or transfer the mixture to a bowl and use an immersion blender.
- Return the blended sauce to the skillet over low heat. Add chicken, and cook, mixing until fully coated, for 5 minutes. Taste and add more salt if necessary.
- Place a tortilla on a plate; top with chicken and garnish with avocado, cilantro, red onion, and cotija cheese. Serve with a lime wedge for squeezing.
