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
- 0salt (to taste)
- 0pepper (to taste)
- 30 mlvegetable oil
- 14small corn tortillas
- 0fresh coriander (chopped)
- 150 gqueso fresco or feta (crumbled)
- 0lime (wedges)
- 0avocado (diced)
- 0pickled 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
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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
- pan for heating tortillasoptional
Beverage pairings
Wine
Geelong Pinot Noir
Light-bodied red
Earthy notes complement chipotle heat; acidity cuts through richness of avocado and cheese
Adelaide Hills Sauvignon Blanc
Crisp white
Herbaceous character echoes coriander; acidity balances smoky adobo sauce
Margaret River Grenache
Medium-bodied red
Spiced fruit notes harmonize with cumin and oregano; warm finish complements chipotle
Beer
Little Creatures Pale Ale
American-style Pale Ale
Citrus and hop bitterness cuts through smoky sauce; refreshing carbonation cleanses palate
Mountain Goat Hightail Ale
IPA
Bold hop character stands up to chipotle heat; tropical notes complement lime and avocado
Non-alcoholic
Fresh lime agua fresca
Complements lime garnish; light and refreshing palate cleanser between bites
Mexican hot chocolate or horchata
Creamy sweetness balances spicy adobo heat; traditional pairing with Mexican cuisine
Sparkling agua mineral with lime
Light carbonation aids digestion; acidity mirrors citrus elements in dish
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