Chicken Tinga Tacos Recipe
Slow-simmered chicken Tinga topped with pickled red onions, cilantro, and a drizzle of creamy avocado Tajín ranch. Served with chips and salsa.
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Ingredients
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Chicken Tinga
Pickled Red Onions
Avocado Tajín Ranch
Tacos
Method
Chicken Tinga Preparation
- 1
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute.
- 2
Add Chicken and Seasoning
Add the chicken thighs to the skillet along with chipotle peppers, diced tomatoes, chicken broth, oregano, cumin, salt, and black pepper. Stir to combine.
- 3
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- 4
Pickled Red Onions Preparation
- 5
Combine Ingredients
In a small saucepan, combine the sliced red onion, apple cider vinegar, water, sugar, and salt.
- 6
Heat the Mixture
Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 7
Pickle the Onions
Remove from heat and let the pickled onions sit for at least 30 minutes at room temperature before serving. They can be stored in the refrigerator for up to 2 weeks.
Avocado Tajín Ranch Preparation
- 8
Prepare the Ranch Sauce
In a blender or food processor, combine the ripe avocado, ranch dressing, and Tajín seasoning. Blend until smooth and creamy.
Assembling the Tacos
- 9
- 10
- 11
Serve
Serve the tacos with chips and salsa on the side.
