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
- pan for heating tortillasoptional
Beverage pairings
Wine
Margaret River Sauvignon Blanc
Crisp White
Bright acidity and herbaceous notes complement the smoky chipotle and fresh lime. Pairs well with the richness of avocado and cheese.
Barossa Valley Grenache
Light-Bodied Red
Fruity and slightly spicy with low tannins, echoing the dish's warm spices without overpowering the delicate chicken.
Adelaide Hills Riesling
Off-Dry White
Slight sweetness balances the heat from chipotles and adobo sauce, while acidity cuts through fatty elements.
Beer
Coopers Pale Ale
Pale Ale
Balanced bitterness and caramel malt notes complement the smoky, spiced chicken without competing for attention.
Stone & Wood Pacific Ale
Session IPA
Citrus and tropical notes enhance the lime and fresh coriander; refreshing carbonation cuts through rich toppings.
Non-alcoholic
Agua Fresca (Hibiscus or Horchata)
Traditional Mexican beverage; hibiscus version offers tartness to balance heat, horchata provides cooling sweetness.
Fresh Lime & Mint Cooler
Echoes the lime garnish and fresh coriander in the tacos; refreshing and complements the smoky-spiced flavors.
Sparkling Ginger Beer
Spice and carbonation complement the chipotle heat and add a refreshing, zesty element to the meal.
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