Easy Chicken Tinga Tacos
The ultimate comfort food, Easy Chicken Tinga Tacos are bursting with rich flavors and are incredibly quick to prepare. Featuring smoky chipotle and tender chicken, this easy weeknight dinner is sure to satisfy your cravings. Serve tonight for a deliciously satisfying meal!
Equipment
- high speed blender
- Large Skillet
Ingredients
- 1 can fire-roasted diced tomatoes 15-ounce can
- 1 to 3 chipotle peppers in adobo sauce or to taste
- 1 tablespoon adobo sauce or to taste
- 1 small white onion peeled and roughly chopped
- 3 to 5 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 to 2 tablespoons olive oil
- 3 cups cooked shredded chicken
- 15 small corn tortillas lightly charred or warmed
- red onions diced small for garnishing
- cilantro minced for garnishing
- cotija cheese crumbled for garnishing
- lime wedges for garnishing
Instructions
- To the canister of a high-speed blender, add the fire-roasted diced tomatoes, chipotle peppers, adobo sauce, onion, garlic, cumin, and Mexican oregano. Blend on high speed until smooth, about 1 minute. Adjust the number of chipotles based on your spice tolerance.
- In a large skillet, add the olive oil and the sauce from the blender. Simmer over medium-high heat for about 5 to 7 minutes until the sauce is lightly bubbling and thickened.
- Add the shredded chicken, stir to coat, and cook for about 3 minutes until fully heated through.
- Warm the tortillas over a flame for about 10 to 15 seconds per side or heat in a skillet until warm.
- Assemble the tacos by adding the chicken mixture to each tortilla.
- Garnish with red onions, cilantro, and cotija cheese.
- Serve with lime wedges and enjoy immediately!
Notes
- Tip 1: Highly recommend using rotisserie chicken for convenience.
- Tip 2: Substitute panela or queso fresco for cotija if desired.
- Tip 3: If the flavors are too intense, add 1 to 2 teaspoons of sugar to mellow it out.