Growing up being the only girl in the family, I have always wanted to have a big sister. A bigger sister would be the coolest person in the world who would someone I could imitate. So when I gained 5 sister-in-laws from all my four brothers and husband’s sister, I was over the moon.
And it gets better because I get to learn kitchen tips from all of them. All of my five sister-in-laws are great cooks, each with their own specialties, so when one of them asked me how to make chicken tinga tacos, I was flattered. I meant she’s a great cook that I admire and wants to know I made this simple food?
So here’s it is, our family version of chicken tinga tacos to you. Our chicken tinga tacos version is a little different than the traditional ones. We poached the chicken, then shredded. The shredded chicken then is tossed in a roasted peppers and tomato sauce mixture. The chicken is moist, flavorful and completely delicious.
To make the meal fast, have shredded chicken on hands. I always poach about 2,3 breast and freeze them. So when that chicken tacos cravings hit, it only takes 20 minutes to prepare.
And of course the best part is the endless toppings. Quick salsa and guacamole is must. Along with lime wedges and sprinkle of shredded Mexican cheese.
Chicken Tinga Tacos
Chicken Tinga Tacos - meaty shredded chicken in a chipotle pepper and roasted pepper tomato sauce. This recipe is easy, simple and flavorful.
- 1 can (8.4 oz) fire roasted red pepper
- 1 can (14.5 oz) fire roasted tomato
- 1/2 large onion (diced)
- 2 cloves garlic (minced)
- 2-3 tablespoons chipotle peppers in adobo sauce
- 1 tablespoon olive oil
- 1 teaspoon each cumin and garlic powder
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon onion powder
- 2 large chicken breast (about 1.5lbs)
- 2 small plum tomato (diced)
- 2 tablespoons diced onion
- 1 tablespoon chopped cilantro
- 1 tablespoon lemon juice
- satlt to taste
- 1 avocado (halved, seeded & peelped)
- 1 tablespoon diced onion
- 2 tablespoon chopped cilantro
- salt to taste
- juice of 1/2 a lime
Salsa: In a bowl, combine all salsa ingredients. Mix well to combine and set aside for later.
Guacamole: In a medium bowl, scoop out the avocado. Use a spatula or a wooden spoon and mash. Add in lime juice, onion, cilantro and salt, to taste. Set aside to serve later.
Poach the chicken: Bring a pot of water to boil. Once boil, add in chicken breast and close lid. Bring it back up to boil and remove from heat. Set aside for 20 minutes, up to 40 minutes. Remove chicken to a plate and shred chicken with two forks.
Blend sauce: add tomato, fire roasted red peppers in a blender or food processor and blend until smooth.
Heat a large skillet over medium-high heat. Add in olive oil, onion, garlic and chipotle pepper and cook until fragrant. Toss in the shredded chicken and cook for a minute. Sprinkle cumin, garlic powder, onion powder, salt. Toss well to combine.
Add in tomato mixture to fully combine with chicken. Turn heat down to medium-low and simmer for 10 minutes.
Remove from heat. Taste and season with more salt, if necessarily.
Serve chicken tinga with warm corn tortillas, lettuce or with cilantro lime rice. Top off with guacamole, salsa and cheese. Enjoy!
This is optional: I like to add 1/2 teaspoon of taco seasoning at the end to get more "taco" flavors.