Chicken Tinga Tacos
Votes: 5
Time: 1 hour 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Chicken tinga is a traditional Mexican dish consisting of shredded chicken in a spicy tomato sauce with chipotle peppers in adobo sauce, which impart a smoky flavor. Chicken tinga is most often served as a taco filling with other typical Mexican toppings. The chicken is cooked separately from the sauce; for a richer flavor, use a grilled chicken. Shred it with forks and toss it with the prepared tinga sauce. Serve on corn tortillas with cheese, cilantro leaves, salsa, and quick pickled onions, the recipe for which you'll find at the very end.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tacos
- 1 grilled chicken, crushed
- 1 tbsp. l. rapeseed oil
- 1 small onion, chopped
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp. l. ground cumin
- 1 teaspoon coarse salt
- 0.5 tsp cayenne pepper
- 1 can (280 g) chopped tomatoes with green chilies
- 1 cup chicken broth
- Toasted corn tortillas, for serving
Toppings
- Cotija cheese
- Fresh coriander leaves
- Pickled Shallots and Red Onions (see recipe below)
- Salsa
Pickled shallots with red onions
- 0.5 cups distilled white vinegar
- 2 tablespoons of sugar
- 1 small red onion, thinly sliced
- 1 shallot, thinly sliced
We recommend
Recipes with similar ingredients: grilled chicken, pureed tomatoes, chipotle peppers in adobo sauce, ground cayenne pepper, cumin, red onion
Cooking the dish according to the recipe:
- Heat vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the chipotle pepper, garlic, cumin, salt, and cayenne pepper and cook until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, about 2 minutes.
- Turn off the heat and carefully pour the sauce into a blender. Blend until smooth. Return the sauce to the pan, heat over medium heat, and add the chicken, stirring to distribute evenly. Cook until the sauce thickens, about 5 minutes. Serve with tortillas and toppings.
Pickled shallots with red onions
In a small saucepan, combine white vinegar, sugar, and 1 teaspoon of salt with 0.5 cups of water. Bring to a boil over medium-high heat. Place all the onions in a 0.5-liter jar and pour the marinade over them. Let cool completely. Store in the refrigerator for up to 1 week.
Author of the recipe - Valerie Bertinelli is an American actress.
Categories:
recipe / Fast food / Tortilla Dishes / Appetizers / Beer snacks / Sandwiches / Meat appetizers / / Mexican cuisine
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