Mexican · Dinner
Chicken Tinga with Chipotle Tacos
Shredded chicken breast simmered in a smoky chipotle and tomato sauce, served in warm corn tortillas with pickled onion, crumbled cotija and cilantro. The chipotle and tomato base gives a smoky, tangy heat while the poached chicken stays moist and shreds easily. Topped simply, eaten with lime.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
430Calories
45.2gProtein
13.8gFat
33.1gCarbs
6.8gSugar
6.3gFiber
870mgSodium
140mgChol
4.1gSat Fat
950mgPotassium
210mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
spice-route
gluten-free
Instructions
1
Prep
Slice the onion thinly, dividing it between the pickling bowl and the pan portion; mince the garlic and chop the chipotle in adobo on a board.
2
Poach the chicken breast in a small saucepan covered with chicken stock over medium heat for 12 minutes until opaque throughout and 165F internally.
3
Lift the chicken onto a board, reserving the poaching liquid, and shred into bite-size strands using two forks once cool enough to handle.
4
Warm the olive oil in a skillet over medium heat and cook the remaining onion and garlic for 3 minutes until translucent and fragrant without browning.
5
Stir in the canned tomatoes, chipotle in adobo, oregano and 2 tablespoons of reserved poaching liquid, then simmer over medium-low heat for 8 minutes until thickened.
6
Fold the shredded chicken into the sauce and simmer over low heat for 3 minutes until coated and heated through without drying out.
7
Warm the corn tortillas in a dry skillet over medium-high heat for 30 seconds per side until lightly charred and pliable.
8
Plate
Fill the tortillas with chicken tinga, scatter the pickled onion, cotija and cilantro over top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 160ml160ml chicken stock
- 240g240g canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp olive oil
- 44 corn tortillas (12-inch)
- 2 tbsp2 tbsp white vinegar
- 30g30g cotija cheese
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
