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Restaurants›Taco Libre North St. Augustine›Tinga Burrito Recipe

Tinga Burrito Recipe

Name: Taco Libre North St. Augustines Tinga Burrito Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 1 each medium onion, halved and sliced; 3 each garlic cloves, smashed; 14 oz canned whole tomatoes (or crushed); 1 each chipotle peppers in adobo, chopped; 1 tbsp adobo sauce from the can; 1 cup chicken broth or water; 1 tsp dried oregano; 1 tsp ground cumin; 1 each bay leaf; 1 tbsp vegetable oil (or olive oil); 1 tsp salt; 0.5 tsp ground black pepper; 4 each large flour tortillas; 2 cups cooked rice (white or cilantro-lime); 1 cup black beans, warmed; 1 cup shredded sharp cheddar or Mexican blend; 1 cup shredded iceberg or romaine lettuce; 0.5 cup diced tomato; 0.5 cup sour cream or Mexican crema; 0.25 cup fresh cilantro, chopped; 2 each lime wedges; 1 each optional: sliced avocado or guacamole; 0.25 cup pickled red onions; 2 tsp hot sauce

Inspired by Taco Libre North St. Augustine

Time55m

Serves4

Make Tinga Burrito Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Tinga

1 lb boneless skinless chicken thighs (or breasts)

1 each medium onion, halved and sliced

3 each garlic cloves, smashed

14 oz canned whole tomatoes (or crushed)

1 each chipotle peppers in adobo, chopped

1 tbsp adobo sauce from the can

1 cup chicken broth or water

1 tsp Dried oregano

1 tsp Ground cumin

1 each bay leaf

1 tbsp vegetable oil (or olive oil)

1 tsp Celtic sea salt

1/2 tsp ground black pepper

Burrito Assembly

4 each large flour tortillas

2 cups cooked rice (white or cilantro-lime)

1 cup black beans, warmed

1 cup shredded sharp cheddar or Mexican blend

1 cup shredded iceberg or romaine lettuce

1/2 cup diced tomato

1/2 cup sour cream or Mexican crema

1/4 cup Fresh cilantro, chopped

2 each Lime wedges

1 each optional: sliced avocado or guacamole

Garnish / Optional

1/4 cup pickled red onions

2 tsp Hot sauce

Method

Chicken Tinga

Prep

If using thighs, trim excess fat. Halve and thinly slice the onion. Smash the garlic cloves. Roughly chop the canned tomatoes if whole.

Sear chicken

Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Season the chicken lightly with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Brown the chicken on both sides, 2–3 minutes per side, just to develop color — it will finish cooking in the sauce. Remove chicken and set aside.

Cook aromatics

Reduce heat to medium. Add the sliced onion to the same pan and cook until translucent and beginning to caramelize, about 5–7 minutes. Add the smashed garlic and cook 30–45 seconds until fragrant.

Make sauce

Add chopped chipotle pepper and 1 tablespoon of adobo sauce to the pan, stirring to coat the onions briefly. Pour in the canned tomatoes and 1 cup chicken broth. Add 1 teaspoon oregano, 1 teaspoon cumin, bay leaf, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a simmer.

Simmer

Return the browned chicken to the pan, submerging it in the sauce. Reduce heat to low, cover, and simmer gently 20–25 minutes, or until chicken reaches 165°F (74°C) and is tender.

Shred and finish

Remove the chicken to a cutting board. Discard the bay leaf. Use two forks to shred the chicken finely. If you prefer a chunkier tinga, shred less finely. Increase heat to medium-high and simmer the sauce uncovered 5–7 minutes to thicken slightly. Return shredded chicken to the pan and toss to coat thoroughly in sauce. Taste and adjust seasoning with additional salt, pepper, or adobo sauce for heat.

Burrito Assembly

Warm tortillas

Warm each flour tortilla until pliable: 20–30 seconds per side in a dry skillet over medium heat or 15–20 seconds wrapped in a damp paper towel in the microwave.

Assemble

Lay a warm tortilla flat. Spoon about 1/2 cup cooked rice down the center, followed by 1/4 cup warmed black beans, 3/4 cup chicken tinga (adjust to preference), a sprinkle of shredded cheese (about 1/4 cup), some shredded lettuce, diced tomato (about 2 tablespoons), a tablespoon of sour cream or crema, chopped cilantro (1 tablespoon), and slices of avocado or 2 tablespoons guacamole if using. Add pickled red onions and a dash of hot sauce if desired.

Fold burrito

Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and roll tightly to enclose all fillings. Ensure the seam is on the bottom.

Optional crisping

For a crisp exterior, place seam-side down in a hot skillet with a thin film of oil or butter and press gently. Cook 1–2 minutes per side until golden and sealed. Alternatively, grill on a panini press for 2–3 minutes.

Serve

Slice the burrito in half if desired. Serve immediately with lime wedges and extra sour cream, cilantro, or hot sauce on the side.

Garnish / Serving

Top with additional cilantro, pickled red onions, and hot sauce to taste. Squeeze one lime wedge over each burrito before eating. Store leftover tinga in an airtight container in the refrigerator for up to 3 days.