The Best Chicken Tinga Tacos

Name: The Best Chicken Tinga Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1 tablespoon olive oil; 1 cup sweet onion; 2 cloves garlic; 1–2 chipotle peppers; 1 teaspoon dried oregano; 0.5 teaspoon ground cumin; 0.75 cup canned crushed fire-roasted tomatoes; 0.25 cup chicken stock; 0.5 teaspoon kosher salt; 3 cups shredded cooked chicken (rotisserie chicken works!); 10 (6-inch) corn tortillas; 2 ripe avocados; 0.25 cup cilantro; 0.5 cup red onion; 0.25 cup cotija; 1 lime

@tacowalters

Servings

Ingredients

For Serving

Instructions

Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

4 min

Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

5 min

Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Slow Cooker Instructions: High setting 4 hours (thaw first)

480 min

Final Step: Serve as tacos, on a salad, in a rice bowl, or in enchiladas.

Check out our full freezer meal posts with all recipes and instructions here!

Clipped from pinchofyum.com

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