The Best Chicken Tinga Tacos

By Lindsay Ostrom · pinchofyum.com

3 servings (10–12 tacos)

25 min

Smoky chipotle-tomato chicken simmered until tender, blended into a silky sauce, and served in warm corn tortillas with fresh garnishes.

prepWarm a large skillet over medium heat
15 ml olive oil	Sauté onion until tender, 4 min	Add garlic, cook 30 sec	Toast chipotles, oregano & cumin, 1 min	Add tomatoes, stock & salt, simmer 7 min	Blend sauce until smooth	Return to pan, add chicken, cook 5 min	Assemble tacos with garnishes & lime
240 ml roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
180 ml canned crushed fire-roasted tomatoes
60 ml chicken stock
1/2 teaspoon kosher salt
420 g shredded cooked chicken
10 (6-inch) corn tortillas
2 ripe avocados, sliced
10 g chopped fresh cilantro
80 g diced red onion
30 g crumbled cotija
1 lime, cut into wedges

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