Chicken Tinga Recipe
(3) smoked chicken, chipotle tomato sauce, avocado, pickled red onion, crema, cotija cheese, soft yoli corn tortilla
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Ingredients
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Main Ingredients
Toppings
Tortillas
Method
Preparing the Chicken Tinga
- 1
Cook the Aromatics
In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- 2
Make the Chipotle Sauce
In a blender, combine the chipotle peppers, diced tomatoes, and a pinch of salt. Blend until smooth. Pour the sauce into the skillet with the onions and garlic, stir well to combine.
- 3
Add the Chicken
Shred the smoked chicken and add it to the skillet. Stir to coat the chicken in the sauce. Allow the mixture to simmer for about 15 minutes, stirring occasionally, until heated through.
Preparing the Toppings
- 4
- 5
Prepare the Pickled Red Onion
If not already prepared, thinly slice red onion and soak in vinegar for at least 30 minutes before serving to pickle.
- 6
Get the Cotija Cheese Ready
Crumble the cotija cheese into a small bowl and set aside for serving.
Assembling the Dish
- 7
Warm the Tortillas
In a separate skillet, warm the yoli corn tortillas over medium heat for about 30 seconds on each side, until pliable.
- 8
Assemble the Chicken Tinga Tacos
To serve, place a generous amount of the chicken tinga mixture onto each tortilla. Top with sliced avocado, pickled red onion, a drizzle of crema, and a sprinkle of cotija cheese.
- 9
Serve
Enjoy your chicken tinga tacos immediately with lime wedges on the side if desired.
