Chicken Tinga Tacos
Are you a Taco Tuesday sort of family/person? I know some people follow that protocol religiously. I can see how that could become a habit that is easily formed and made into something you thoroughly look forward to. If you do taco Tuesday, do you go all out? Full blown fancy pants tacos with sides galore and margs to top it off? Or do you do a simple ground beef or chicken taco? We love us some tacos, but we don’t follow the taco Tuesday regime. We make them occasionally, generally the plain ol’ boring kind that make my kids the happiest. Sometimes, I will mix it up and put the extra effort and time into something a little more exciting (for me mostly).
These tacos are one of those times I was feeling slightly more adventurous. Or at least wanting to mix things up a little. These are filled with smoky shredded chicken, creamy avocado, earthy cilantro, spicy red onion and rice is optional. All wrapped up in a corn tortilla that has been been toasted to perfection. These are a great mix up in your taco rotation. And they are incredibly filling. The rice is optional, but I found that I much preferred the taco with rice in it, opposed to without. I plan on making these on repeat forever. Okay, maybe that is a little extreme. On repeat until I find my next new favorite taco recipe.
Chicken Tinga Tacos
Yield: 4-5 servings
1 lb. boneless, skinless chicken breasts or tenders
1 Tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 can canned fire-roasted tomatoes
1/4 cup chicken or vegetable stock
1/2 teaspoon kosher salt
10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1 lime, cut into wedges
3 cups cooked white or brown rice (optional)
Preheat the broiler to high, and place the oven rack the closest to the broiler it can get. Line a baking sheet with foil then place the chicken, slightly spaced apart, on the baking sheet. Sprinkle with salt and pepper. Place under the broiler and cook the chicken, turning half way through cooking, until completely cooked through, about 15 minutes. Set aside until cool enough to handle. Once cooled, shred with two forks.
Meanwhile, make the sauce. Drizzle the olive oil in a large skillet over medium heat. Once shimmering, stir in the onion. Cook, stirring occasionally for 4-5 minutes or until tender. Stir in the garlic and cook for 30 more seconds. Stir in the chopped chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for about 7 minutes.
Once the sauce has cooked, carefully pour the sauce into a food processor or high powered blender, and blend until completely smooth. Return the sauce to the skillet and stir in the shredded chicken until coated. Cook for 5 minutes over low heat.
While the sauce cooks, carefully toast the corn tortillas over an open flame burner for 10-20 seconds, flipping to slightly char both sides.
When ready to serve, spoon some rice, chicken and sauce in the middle of the corn tortillas. Garnish with avocado slices, cilantro, and red onion. Serve immediately with lime wedges to squeeze over the tacos.
Source: Adapted from a Pinch of Yum