Chicken Tinga Tacos

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email

Chicken tinga is a popular Mexican dish consisting of chicken, braised in a smoky tomato and chipotle sauce.

Time 2 hrs
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

CHICKEN

  • 1 tbsp Olive oil , extra virgin
  • 1 ½ lbs Chicken thighs, bone-in and skinless
  • To taste Salt
  • To taste Black pepper, freshly ground

TINGA SAUCE

  • 1 tbsp Olive oil , extra virgin
  • 1 Yellow onion, thinly sliced
  • 2 cloves Garlic , minced
  • 1 14 oz can Tomatoes, diced
  • 1 Chipotle in adobo, chopped
  • ½ cup Stock , chicken or vegetable
  • To taste Salt
  • To taste Black pepper, freshly ground

TORTILLAS + GARNISH

  • 12 Corn tortilla, 15 cm / 6” diameter
  • ¼ cup Cotija cheese, crumbled
  • For garnish Cilantro , chopped

METHOD

  • In a large skillet, heat olive oil over medium-high heat.
  • Season chicken with salt and black pepper. Add to skillet and cook, turning once, until browned, about 12 minutes.
  • Transfer chicken to a large baking dish and pour off the fat in the skillet.
  • Add olive oil to the same skillet, along with onion. Cook over medium-high heat, stirring occasionally, until onion has softened, about 5 minutes.
  • Add garlic and cook until fragrant, about 2 minutes. Add tomatoes and their juices, the chipotle and the broth and bring to a boil.
  • Simmer over moderate heat, stirring occasionally, until slightly reduced, about 20 minutes.
  • Preheat the oven to 175°C / 350°F.
  • Transfer the sauce to a food processor and let cool for 15 minutes. Puree until smooth and season with salt and black pepper.
  • Pour the sauce over the chicken. Bake chicken, uncovered, in preheated oven until the meat is tender and the sauce is thick and darkened around the edges, about 45 minutes. The chicken should have reached an internal temperature of 75°C / 165°F.
  • Wrap tortillas in foil and warm them in the oven for about 10 minutes.
  • Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce.
  • Spoon chicken onto each tortilla and sprinkle with cotija cheese.
  • Garnish tacos with chopped cilantro and serve.

NOTES

  • Corn tortillas must be heated, otherwise they will fall apart 
  • Alternatively, you can use flour tortillas 
  • Alternatively, you can use feta cheese
  • Additionally, you can garnish tacos with sliced scallions
  • Pair with Sauvignon Blanc wine

Watch

POPULAR RECIPES