Chicken Tinga Tacos
- Protein
- P 38g
- Carbohydrates
- C 35g
- Fat
- F 24g
- high protein
- gluten-free
- low sugar
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 thighs
- 400 g whole tomatoes
- 1 white onion
- 3 cloves garlic
- 2 chipotle peppers in adobo sauce
- 30 ml adobo sauce
- 15 ml apple cider vinegar
- 5 ml dried oregano
- 2 ml ground cumin
- salt
- pepper
- 30 ml vegetable oil
- 14 small corn tortillas
- fresh coriander
- 150 g queso fresco or feta
- lime
- avocado
- pickled red onions
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Essential
- pot
- forks
- large pan
- spoon or spatula for stirring
- knife
- cutting board
Helpful
- blenderoptional
- skillet or comal for tortillasoptional
Beverage pairings
Wine
Margaret River Sauvignon Blanc
Crisp White
Herbaceous and zesty, cuts through rich chicken and smoky chipotle flavours. Lime notes complement the dish's citrus elements.
Barossa Grenache
Light-bodied Red
Subtle spice and red fruit notes harmonise with cumin and adobo sauce. Medium acidity balances the heat.
Adelaide Hills Vermentino
Aromatic White
Tropical and mineral notes provide freshness. Low alcohol suits the casual taco format.
Beer
Coopers Sparkling Ale
Pale Ale
Balanced carbonation and slight sweetness complement smoky chipotle without overwhelming delicate chicken flavours.
Young Henrys Newtowner IPA
IPA
Citrus and pine notes echo lime and fresh coriander. Moderate bitterness cuts through rich cheese and avocado.
Non-alcoholic
Agua Fresca (Watermelon or Hibiscus)
Traditional Mexican pairing. Refreshing, lightly sweet, and cuts through heat and richness of the dish.
Fresh Lime Juice with Sparkling Water
Bright acidity mirrors the lime garnish and cleanses the palate between bites.
Mexican Hot Chocolate
Spiced with cinnamon; warm, slightly sweet complement that enhances smoky and savoury flavours.
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