If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example!
I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed!
The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!
Ingredients
Tacos :
1 tablespoon olive oil
1 cup sweet onion roughly chopped
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3/4 cup canned crushed fire-roasted tomatoes
1/4 cup chicken stock
1/2 teaspoon kosher salt
3 cups rotisserie chicken shredded
For serving :
Corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup pico de gallo
crumbled cotija
1 lime, cut into wedges
Recipe
Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for an additional 30 seconds. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
Return the blended sauce to the pan over low heat. Add the shredded chicken, and cook for 5 minutes and season to taste.
Prepare the garnishes. Warm your tortillas over an open flame on your stove top. Smash your avocados in a bowl, and squeeze lime and season with salt.
Assemble your tacos, add the avocado, chicken, then top off with pico de gallo, cheese and cilantro. Serve with a lime wedge.
Recipe from Pinch of Yum