Well hello there my fellow foodie! Are you tired of the same old boring tacos on Taco Tuesday? Do you crave something with a little more pizzazz and excitement? Look no further, because I have just the thing for you – Tinaga Tacos!
These Tinga Chicken Tacos are the real deal, and I’m here to show you how to make them like a pro. Trust me, if you’re looking for the best-shredded chicken tacos around, you’ve come to the right place. And the best part? It’s super easy to cook and the taste is out of this world!
So put on your apron and grab your ingredients, because we’re about to whip up some seriously tasty Tinga sauce that will have your taste buds dancing. Everything you need to know is right here in this video, from the cooking instructions to the list of ingredients.
So what are you waiting for? Let’s get cooking and take Taco Tuesday to a whole new level with these delicious Tinga Chicken Tacos! ¡Vamos a cocinar!
Ingredients For Tinga Chicken Tacos
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon fresh oregano
- 1/2 teaspoon ground cumin
- 1 small chipotle chile, canned in adobo
- 3/4 cup chopped tomato
- 1/4 cup unsalted chicken stock
- 1 tablespoon adobo sauce
- 2 cups shredded chicken breast
- 1 cup shredded dark meat chicken
- 1/4 teaspoon kosher salt
- 8 (6-inch) corn tortillas, warmed
- 1/4 cup reduced-fat sour cream
- 1/2 cup cilantro
- 1 ripe peeled avocado, sliced
- 1-ounce queso fresco, crumbled
- 4 lime wedges
Let’s get started with four cups of water and two organic chicken breasts. Fill it up about tablespoon and a half of salt, bring this thing to a boil, let it cook thoroughly, till the chicken’s nice and tender. We’ll set that aside to cool, we’ll be using that later. Now we’ve got some plum tomatoes, we’ve got the boiling water, I use this technique, for a lot of different things but the main thing is it makes the tomatoes so much easier to peel. See how easily the skins come off the tomatoes, that’s a pro tip for you and you know. You don’t want all those tomatoes skins in your tinga sauce anyway so you’re gonna have to go through doing this step to make the sauce right. Once I have all the tomatoes prepared, we’ll be ready to put all of the ingredients that are gonna make this tinga chicken or in Mexican, Pollo con tinga salsa. Here we go, we get a blender, we’re gonna start out by taking our peeled tomatoes; put them right in the blender. Those right in their baby, come on, there we go and now we’re gonna take one cup of chicken broth that we’ve got reserved, some chipotle, oh we need garlic, gosh, gotta get that garlic in there.
Now, we’re gonna take some chipotle chilis, I’m not gonna use the whole can, I’m gonna go three quarters. I don’t know how spicy this is gonna so we can always add later. Now, put this thing on a full blend, and blend this stuff up right. There we go, now, next step. Two and a half tablespoons of olive oil, we’ve got a white chopped onion, we’re gonna put that right into the oil, let that go for a minute. Get those onions translucent. Get that on high let it go, and we come back, give it a stir, starting to look good. Now, we’re gonna start putting the sauce together. Throw in our chicken, I’ve got that shredded but not really shredded because there’s gonna be a slow and cooking process involved in this. We put in the full content of our tinga sauce that we prepared earlier and like I said to give this a stir and let it go for about forty minutes adding water making sure it doesn’t burn, slow and low and this is the end result of the sauce with the chicken. And boy oh boy does that look delicious.
All right, man here’s a pro tip for you, we’re going to use corn tortillas, throw them in the microwave it will, in fact, make them taste like they just came out a and I’ll tell you what, in here for about a minute. Hot potato, hot potato, now these things are hot.