American · Dinner
Tinga de Pollo Tacos
Chipotle Chicken Tacos
Shredded poached chicken thigh simmered in a smoky sauce of tomatoes, onion, and chipotle in adobo until saucy, then spooned into warm corn tortillas. Topped with crumbled cotija, sliced avocado, cilantro, and a squeeze of lime for a tangy, mildly spiced Mexican-style taco.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
716Calories
47.4gProtein
39.1gFat
48.3gCarbs
7.9gSugar
10.3gFiber
1150mgSodium
216mgChol
10.6gSat Fat
825mgPotassium
289mgCalcium
4.2mgIron
0.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Slice the onion and avocado, mince the garlic, chop the chipotle in adobo, and chop the cilantro on a cutting board.
2
Poach
Simmer the chicken thigh in the stock in a small saucepan over medium heat for 15 minutes until no pink remains, then shred and reserve the liquid.
3
Sauté
Cook the sliced onion in the olive oil in a skillet over medium heat for 5 minutes until softened, then stir in the garlic and chopped chipotle for 1 minute until fragrant.
4
Simmer
Add the canned crushed tomatoes, shredded chicken, salt, pepper, and reserved stock to the skillet, simmering over medium-low heat for 8 minutes until the sauce clings to the chicken.
5
Plate
Warm the corn tortillas in a dry skillet, divide the chicken tinga among them, and top with cotija, avocado, cilantro, and lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 66 corn tortillas
- 1 cup120g, a quarter of a 14.5 oz can canned crushed tomatoes
- 11 medium onion
- 2 tbsp2 tbsp chipotle in adobo
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 cup240ml low-sodium chicken stock
- 2 oz56g cotija cheese, crumbled
- 11 small avocado
- 4 tbsp4 tbsp cilantro
- 11 lime, cut into wedges
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
