Chicken Tinga Tacos
I love this tasty chicken tacos recipe. It is one of my go to easy recipes that I love and don't forget about all the fixings to go on top like cheese, pickled red onions and avocado. I could eat Mexican food pretty much every night of the week.
Chicken Tinga Tacos
- 1 1/2 lbs. boneless, skinless chicken thighs
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can hatch chilis
- 1- 15 oz. can diced tomatoes
- 1 tsp. oregano
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 chipotle chili in adobo
- 1/2 cup chicken stock
Top with avocado, pickled red onions, queso fresco and cilantro
In a Dutch oven or heavy pot, heat oil over medium high heat. Working in batches if needed brown the chicken. Set aside chicken.
In the same pan add the onions and cook for 2 to 3 minutes or until onions are soft and translucent. Add the garlic and cook for another 30 seconds. Add the chilis, tomatoes, oregano, cumin, coriander and chipotle chili and stir well to combine. Nestle in the chicken into the braising sauce then top with chicken stock. Cover the pot and cook for about 25 to 30 minutes over medium heat until the chicken is cooked through and fork tender.
Remove the chicken from the pot and place in a bowl. Return the Dutch oven to medium heat and reduce the sauce by half. While the sauce is reducing carefully shred the chicken with two forks.
Add the braising sauce to a blender and blend until smooth.
Assemble the tacos by topping a corn tortilla with a spoonful of chicken. Top with a drizzle of the braising liquid followed by avocado, pickled red onions, queso fresco and cilantro.
Serves 6