Chicken Tinga Tacos
Ingredients
- 800 gboneless chicken thighs
- 400 gwhole tomatoes (canned)
- 1white onion (medium, sliced)
- 3 clovesgarlic (minced)
- 2chipotle peppers in adobo sauce
- 30 mladobo sauce
- 15 mlapple cider vinegar
- 5 mldried oregano
- 2 mlground cumin
- Salt (to taste)
- Pepper (to taste)
- 30 mlvegetable oil
- 14small corn tortillas
- Fresh coriander (chopped)
- 150 gqueso fresco or feta (crumbled)
- Lime (wedges)
- Avocado (diced)
- Pickled red onions
Instructions
Place chicken thighs in a pot, cover with water, add a pinch of salt. Bring to a boil, then simmer for 20-25 minutes until cooked through. Remove, let cool slightly, then shred with two forks.
Blend the tomatoes, chipotle peppers, adobo sauce, garlic, vinegar, oregano, and cumin until smooth.
Heat oil in a large pan over medium-high heat. Sauté the sliced onions until softened (about 5 minutes). Add the blended sauce and cook for 10 minutes, stirring occasionally.
Add the shredded chicken to the sauce. Simmer for 10-15 minutes until the mixture thickens and the chicken absorbs the flavors. Season with salt and pepper.
Heat tortillas in a dry pan or directly over a gas flame until slightly charred and pliable.
Fill tortillas with chicken tinga, top with coriander, cheese, avocado, and a squeeze of lime.
Recipe by
Paul NagleShop All Ingredients
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- 800 g boneless chicken thighsWoolworths
- 400 g whole tomatoesWoolworths
- 1 white onionWoolworths
- 3 cloves garlicWoolworths
- 2 chipotle peppers in adobo sauceWoolworths
- 30 ml adobo sauceWoolworths
- 15 ml apple cider vinegarWoolworths
- 5 ml dried oreganoWoolworths
- 2 ml ground cuminWoolworths
- saltWoolworths
- pepperWoolworths
- 30 ml vegetable oilWoolworths
- 14 small corn tortillasWoolworths
- fresh corianderWoolworths
- 150 g queso fresco or fetaWoolworths
- limeWoolworths
- avocadoWoolworths
- pickled red onionsWoolworths
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Essential
- pot
- forks
- large pan
- spoon or spatula for stirring
- knife
- cutting board
Helpful
- blenderoptional
- skillet or comaloptional
Beverage pairings
Wine
Sauvignon Blanc (Margaret River or Adelaide Hills)
Crisp, herbaceous white
Bright acidity cuts through the richness of the chipotle and avocado, with herbal notes complementing the coriander and lime
Riesling (Clare Valley or Eden Valley)
Off-dry to dry white
Slight sweetness balances the heat and smokiness of the chipotle, while acidity refreshes the palate
Pinot Noir (Tasmania or Yarra Valley)
Light to medium-bodied red
Subtle earthiness and bright red fruit complement the smoky, savory chicken without overpowering the fresh toppings
Beer
Little Creatures Pale Ale
American-style Pale Ale
Citrus hops and balanced malt provide refreshing contrast to the smoky chipotle and rich avocado
Stone & Wood Cloud Catcher IPA
Session IPA
Tropical fruit notes and moderate bitterness pair well with the spice and acidity of the dish without dominating
Non-alcoholic
Sparkling lime or grapefruit agua fresca
Citrus and effervescence echo the lime garnish and refresh the palate between bites
Chilled hibiscus tea
Tart, floral notes complement the smoky heat and provide a traditional Mexican beverage pairing
Ingredients
- 800gboneless chicken thighs
- 400gwhole tomatoes(canned)
- 1white onion(medium, sliced)
- 3clovesgarlic(minced)
- 2chipotle peppers in adobo sauce
- 30mladobo sauce
- 15mlapple cider vinegar
- 5mldried oregano
- 2mlground cumin
- —salt(to taste)
- —pepper(to taste)
- 30mlvegetable oil
- 14small corn tortillas
- —fresh coriander(chopped)
- 150gqueso fresco or feta(crumbled)
- —lime(wedges)
- —avocado(diced)
- —pickled red onions