Chicken Tinga
Servings: 3 (10-12 Tacos)
Ingredients
1 tablespoon olive oil
1⁄2 onion, peeled and diced
3 cloves garlic, peeled and minced
1–2 chipotle peppers in adobo sauce, diced (these are spicy hot peppers)
*1⁄2 teaspoon cumin, ground
*1⁄2 teaspoon smoked paprika, ground
*1 teaspoon Mexican Oregano
*Substitute with 2 teaspoons Tijerina Carnitas Spice Blend!
1⁄2 cup fire roasted diced tomatoes
1 ripe tomato, (Roma preferred), seeds removed and diced
1/4 cup chicken broth
1 teaspoon Kosher salt
3 cups shredded cooked chicken, to keep it simple, grocery store rotisseries works great!
Method
- Heat a large skillet over medium heat. Add the oil and onion. Sauté for 3-4 minutes or until tender, stirring occasionally.
- Add garlic and cook for 30-45 seconds more. Stir in the chipotles, *cumin, *smoked paprika and *oregano or Tijerina Carnita Spice Blend and cook for 1 minute.
- Add in the tomatoes, broth and salt. Bring to a simmer, and cook for 7-10 minutes.
- Remove from heat and let cool 5-10 minutes.
- Put the tomato mixture in a blender (let cool first) or use an immersion blend and blend until smooth. (Do not use hot liquids in a blender, may cause severe burns, let the mixture cool)
- Return the sauce to the pan over low heat and add the chicken. Cook for 5 -8 minutes or until heated through.
- Salt to taste.
At this time you may add this to tortillas and top with whichever ingredients you like; avocado, crema, cilantro, lime, queso fresco or cotija cheese, radish, pickled onion, etc.
Sometimes I like to add it to leftover rice for a quick power bowl lunch! Or add a bit of black beans! Yum!
Enjoy!