Chicken Tinga Tacos

Chicken Tinga Tacos

Servings5
CuisineMexican
dinnerlunchfamily-friendlyone-pangluten-free

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

  1. 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.

  2. Blend the tomatoes, chipotle peppers, adobo sauce, garlic, vinegar, oregano, and cumin until smooth.

  3. 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.

  4. 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.

  5. Heat tortillas in a dry pan or directly over a gas flame until slightly charred and pliable.

  6. Fill tortillas with chicken tinga, top with coriander, cheese, avocado, and a squeeze of lime.

Recipe by

Paul Nagle

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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

Helpful

Beverage pairings

Wine

Margaret River Sauvignon Blanc

Crisp White

$15–$25

Bright acidity and citrus notes complement the smoky chipotle and fresh lime in the tacos

Vivino

Barossa Valley Grenache Rosé

Dry Rosé

$14–$22

Delicate red fruit and minerality balance the spiced chicken and rich avocado

Vivino

Adelaide Hills Pinot Noir

Light Red

$16–$28

Subtle berry notes and low tannins won't overpower the dish; works well with charred tortillas

Vivino

Beer

Young Henrys Newtowner IPA

IPA

Hoppy bitterness cuts through the smoky sauce and pairs with lime and fresh herbs

Coopers Pale Ale

Pale Ale

Balanced malt and hop profile complements the chipotle heat without overwhelming

Non-alcoholic

Fresh Lime & Agua Fresca

Authentic Mexican-style refreshment; the citrus echoes the taco's lime element and cleanses the palate

Sparkling Ginger Beer

Spicy carbonation and slight sweetness balance the smoky heat of the chicken tinga

Mexican Hot Chocolate

Warm, slightly spiced option that complements the complex flavors of chipotle and cumin

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