Chicken Tinga Tacos

I dare you not to say Chicken Tinga Tacos over and over and over again. Doesn’t it make you giggle?

Chicken Tinga Tacos from www.whatsgabycooking.com (@whatsgabycookin)

Shredded chicken cooked in the most crazy delicious spiced sauce on the planet and then stuffed in a taco…. Ummm yes please. The Tinga sauce is pretty much out of this world. You’ll want to slather it on top of everything – rice, quinoa, pasta, vegetables, you name it, it works on just about everything! But when it’s folded up in taco and topped with some avocado to balance the sauce, it’s absolute perfection.

Chicken Tinga Tacos

Yield: Serves 6-8

Chicken Tinga Tacos

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 yellow onion, small dice
  • 2 cloves garlic, roughly chopped
  • 1 large tomatillo, husk removed, rinsed, and roughly chopped
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground cumin
  • One (14.5-ounce) can fire-roasted tomatoes
  • 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce
  • 1/2 cup low-sodium chicken stock
  • 1 bay leaf
  • Kosher salt
  • Toppings
  • Corn or flour tortillas
  • Avocado, diced
  • 1 white onion, diced
  • Cilantro, roughly chopped
  • Scallions, sliced
  • Cotija, crumbled
  • Lime wedges

Instructions

  1. Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
  2. Add onions and garlic to the same Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
  3. Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
  4. Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
  5. Warm the tortillas over an open flame to char, prep the white onion, avocado chopped cilantro, sliced scallions, crumbled cotija cheese, and lime wedges for serving
  6. Spoon chicken into warm tortillas and top with avocado, onion, cilantro, and cotija cheese. Serve with lime wedges.
http://whatsgabycooking.com/chicken-tinga-tacos/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by Nestle Purina/Fancy Feast. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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25 Comments

  1. Gorgeous new site and no joke- I was just making chicken Tinga tacos for my kids AS I OPENED THIS!! Great minds think alike 🙂

  2. LOVE the new site, girl!! Congratulations! It’s so clean and vibrant and so very Gaby!! xoxo

  3. The new website looks and feels really good and easy to navigate.
    The tacos sound delicious. I think my two cats would be very glad to lick the plate clean – but they have to suffice with the Fancy Feast!! Great combo for the girls!!

  4. You’re right Tinga Tacos did make me giggle lol. Love the colours and photography in the first photo.

  5. That name. . . I still can’t stop giggling. Giggles or not, these tacos look mighty tasty. And topped with avocado . . I think I have entered taco heaven. I’ll take 2 with my margarita. . .on the rocks, please!

  6. I recently discovered your blog and I really love it! You have so many recipes that I can’t wait to try. Thanks for all of the hard work!

  7. I made these over the weekend and they were a hit! I increased the amount of chicken thighs because the recipe makes a lot more sauce and I wanted to balance out the sauce to chicken ratio. I also added a little extra cheese 🙂 – this is a great make-ahead meal and I will be making this again and again. Thank you Gaby

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