№ 481 - Chicken Tinga Tacos

No. 481 - Chicken Tinga Tacos

prep time: 10 Mcook time: 30 Mtotal time: 40 M


  • 1 tablespoon olive oil
  • 1 onion, cut in half
  • 4 cloves garlic, 2 minced, 2 whole
  • 1 tbsp hatch red chili pepper flakes (or chipotle in adobo sauce)
  • 2 tsp mexican oregano
  • 1 tsp cumin
  • 4 roma tomatoes
  • 1/4 cup chicken stock (reserve from cooking chicken)
  • 1 large chicken breast
For serving we used:
  • Matchstick radish
  • Pickled red onions
  • Curtado
  • Cotija cheese
  • Homemade corn tortillas
  • Lettuce
  • Salsa


  1. In a saucepan, place the chicken breast, 1/2 the onion, garlic, salt and pepper. Bring to a boil and cook thoroughly. Remove chicken and allow to cool. Once cool, shred with your hands or two forks - whichever you prefer. Set aside.
  2. While the chicken is cooking, prepare your sauce by taking the roma tomatoes, 1/2 onion, and the two additional cloves of garlic and place them on a foil lined comal or cast iron skillet and get a good char on. Do not add oil to this process.
  3. Once everything has some color to it, place the tomatoes, onion, and garlic to a blender or food processor and puree. You can leave this as chunky or as smooth as you like. Add chicken broth as needed.
  4. In a large sauce pan, heat 1 tbsp of oil and add your tomato puree - being careful about splatter. Add the shredded chicken and adjust your seasoning.
  5. To serve your tacos - add the chicken mixture and your favorite topping to some corn tortillas.
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