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Chicken tinga tacos

Four chicken tinga tacos

Chicken tinga tacos

Name: Chicken tinga tacos
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4 (makes 12 tacos)
Cuisine: Mexican
Ingredients: 3 boneless, skinless chicken breasts (about 650g); 3 plum tomatoes halved (about 300g); 1 onion cut in half; 3 garlic cloves crushed; 3 tbsp vegetable oil; 2-3 chipotle peppers in adobo sauce, minced; ½ tsp dried oregano; 12 x 12cm corn tortillas or tostadas; pickled red onions (see recipe, below); 200g queso fresco or feta cheese, crumbled; handful of coriander leaves; 4 limes cut into wedges

Karla Zazueta

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Serves 4 (makes 12 tacos)

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.8 out of 5.12 ratingsRate

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Try a classic Mexican dish; a delicious shredded chicken stew with a touch of chipotle. It can be eaten on top of corn tostadas or in tacos

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Try these chicken tinga tacos, then try Cajun pulled chicken tacos with black bean salad, barbacoa pulled-beef tacos, smashed beef kofte tacos and spicy beef taco bowl. Next, try our beer-battered fish tacos, easy beef burritos and beef enchiladas.

Ingredients

Nutrition

Units:

MetricUS

3 boneless, skinless chicken breasts

(about 650g)
3 plum tomatoes

halved (about 300g)
1 onion

cut in half
3 garlic cloves

crushed
3 tbsp vegetable oil
2-3 chipotle peppers

in adobo sauce, minced
½ tsp dried oregano

To serve

12 x 12cm corn tortillas

or tostadas
pickled red onions

(see recipe, below)
200g queso fresco

or feta cheese, crumbled
handful of coriander leaves
4 limes

cut into wedges

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Nutrition: Per serving

kcal594
fat28g
saturates10g
carbs37g
sugars8g
fibre7g

high
protein46g
salt1.8g

Method

step 1

Put the chicken in a medium saucepan, add the tomatoes, one of the onion halves, the garlic, 1 tsp salt and 500ml water. Bring to a boil over high heat, then lower the heat to a simmer. Put the lid on and cook for 15-20 mins until the chicken is cooked through. Turn the heat off and leave to cool slightly.
step 2

Thinly slice the remaining onion. Heat the oil in a large frying pan over a medium-low heat and fry the onion slices until translucent and slightly golden, about 5 mins. Meanwhile, shred the cooked chicken using two forks or your hands, reserving the broth and cooked vegetables. Set aside.
step 3

Put the cooked tomatoes, stewed onion and garlic in a blender with the chipotle peppers and blitz until smooth. Mix the sauce, 150ml of the reserved chicken broth and the dried oregano into the pan with the fried onions. Mix well and reduce the heat to low, cover the pan, and simmer for 15 mins, so the flavours can meld together. Stir in the shredded chicken to heat through, around 1-2 mins. Remove the pan from the heat and leave to cool slightly, around 3-5 mins. Serve the chicken tinga over warm tortillas or corn tostadas or and sprinkle over your favourite toppings (we used crumbled feta, pickled red onions and coriander). Serve the lime wedges on the side for squeezing over.

Recipe from Good Food magazine, September 2023

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A star rating of 4.8 out of 5.12 ratings

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