Chicken Tinga Tacos
'Tinga de Pollo' is a classic Mexican dish & when put into a tortilla it makes one of the tastiest chicken tacos you'll ever eat. You can also use it as an enchilada or flauta filling. Tinga is a very popular dish in Mexico because it uses affordable ingredients that are common in any Mexican kitchen. It is easy to prepare & can be made ahead of time. Some people say that it tastes even better the next day after its ingredients have marinated for several hours. So, you can make a large batch & use some of it as a filling for tomorrow’s dinner.
SPICINESS
SERVES
4
COOKING TIME
45 minutes
Ingredients
- 15 La Tortilleria corn tortillas
- 500g free-range chicken thighs
- 3 large tomatoes, quartered
- 1 tbsp chipotle in adobo
- ½ medium brown onion, sliced
- 1 clove garlic, crushed
- 2 bay leaves
- 3 cloves
- Cooking oil
- Salt & pepper, to taste
- Iceberg lettuce, shredded
- Sour cream, stirred until thin
- Avocado, sliced
Cooking Instructions
- Heat oil in a large frying pan over medium heat. Sear the chicken until slightly brown but still raw inside, about 3 minutes each side. Set aside.
- Puree tomatoes, chipotle & salt & pepper in a blender.
- In a saucepan over medium heat, sauté onion & garlic in a little oil until translucent, about 3 to 5 minutes.
- Add in the chicken, pour the pureed tomatoes over the top to cover, then add the bay leaves & cloves, either as is (and remove when cooked), or in a banquet garni.
- Simmer on low heat uncovered for about 30 minutes, or until chicken is fully cooked. Remove the bay leaves & cloves. With two forks, shred the chicken in the juices & take to the table.
- In a very hot dry frying pan, heat your tortillas until soft, hot & floppy. Wrap in a tea towel until ready to serve.
- To assemble your taco, place some lettuce on your warm tortilla, top with chicken, avocado slices & sour cream drizzled over the top.
¡Buen Provecho!
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