Chicken Tinga Tacos
Shaved chicken bathed in a smoky and spicy chipotle-tomato sauce, nestled in warm corn tortillas, and garnished with fresh toppings for a zesty Mexican street food experience.
Ingredients
- 1 14oz. package of Heritage Shaved Chicken Breast
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 yellow onion, thinly sliced
- 1 cup canned crushed fire-roasted tomatoes
- 1/4 cup low-sodium chicken broth
- 3 chipotles in adobo sauce, coarsely chopped
- Kosher salt and freshly ground black pepper, to taste
- 4 6-inch corn tortillas, charred
- 2 cups crumbled queso fresco
- 1/2 small red onion, chopped
- Chopped fresh cilantro, for garnish
Tip: Serve chicken mixture on corn tostadas to create chicken tinga tostadas!
Prep time: 15 minutes
Cook time: 10 minutes
Ready in: 25 minutes
Serves: 4
Directions
- In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add garlic, and cook until fragrant, about 30 seconds. Stir in onions, and cook until tender, about 5-6 minutes. Add tomatoes, broth and chipotles, and cook, stirring occasionally, until flavors develop and sauce reduces slightly, about 7-10 minutes.
- Transfer tomato mixture to blender, and blend until a smooth sauce forms, about 30 seconds. Season with salt and pepper, to taste.
- In a large skillet over medium-high heat, heat remaining oil. Add Heritage Shaved Chicken Breast and cook, stirring occasionally, until light golden-brown, about 5 minutes. Stir in tomato sauce, and continue to cook until sauce reduces and chicken is thoroughly cooked, about 3-5 minutes.
- Top tortillas with chicken mixture, queso fresco, red onion and cilantro. Serve and enjoy.
Tip: To char corn tortillas, simply heat a large skillet or griddle over high heat. Working in batches, cook tortillas until lightly charred, about 30 seconds per side. Repeat with remaining tortillas.
