
Chicken Tinga Tacos
Rate this recipe for points
5
These mouth-watering tacos are big on flavour and perfect for authentic Mexican Corn tortillas,
just like Tia Rosa® would serve.
These mouth-watering tacos are big on flavour and perfect for authentic Mexican Corn tortillas,
just like Tia Rosa® would serve.
Ingredients
- 8 Tia Rosa® Corn Tortillas
- 1 Tbsp (15ml) Vegetable Oil
- 4 Small Boneless Skinless Chicken Breasts
- 1 White Onion - peeled, roughly chopped
- 4 Garlic Cloves, peeled, roughly chopped
- 1 7oz (186ml) canned Chipotle Peppers in Adobo Sauce
- 1 15 oz (398ml) canned Fire-Roasted Tomatoes
- 1 Cup (250ml) Chicken Broth
- 2 Tsp (10ml) Dried Mexican Oregano
- 1 Bay Leaf
- 1/2 Bunch of Cilantro Leaves, chopped
- 1 Red Onion - sliced
- 1 Cup (250ml) Queso Fresco, crumbled
- Salt and Pepper (to taste)
- 1 Lime - cut into wedges
Directions
- Preheat oven to 300°F (150°C).
- In a large skillet heat oil over medium-high heat. Season chicken with salt and pepper to taste and cook until golden, 5 minutes. Turn chicken over, add onions and garlic and cook for 5 minutes more.
- Add chipotle peppers and sauce, tomatoes and the liquid, chicken broth, and oregano and stir to combine, scraping up any browned bits at the bottom of the pan. Bring to a boil, reduce the heat to medium-low and simmer until chicken is cooked, turning chicken halfway through cooking time, about 25-30 minutes.
- Wrap the tortillas in aluminum foil and warm in the oven for 15 minutes.
- Remove the chicken to a plate, when cool enough to handle, pull the meat apart with two forks, and set aside.
- Remove the bay leaf from the sauce and discard. Transfer the sauce to a blender and purée until smooth.
- Return sauce to skillet, add pulled chicken and stir well to coat. Reheat if necessary.
- To serve, divide Chicken Tinga among the warmed tortillas and top with cilantro, red onion, cheese and a lime wedge.