THE BEST CHICKEN TINGA TACOS
Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).
Provided by Lindsay
Categories Dinner
Time 20m
Number Of Ingredients 16
Steps:
- 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 30 seconds more. 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 chicken, and cook for 5 minutes. Taste and add more salt if necessary.
- Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
Nutrition Facts : Calories 216 calories, Sugar 1.5 g, Sodium 176.8 mg, Fat 8.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3.8 g, Protein 19.6 g, Cholesterol 57.9 mg
CHICKEN TINGA TACOS
Provided by Valerie Bertinelli
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, garlic, whole cloves, tomatoes, chipotle peppers in adobo sauce, chicken stock, cumin, nutmeg, vegetable oil, white onions, chorizo, iceberg lettuce, kosher salt, black pepper, avocados, corn tortillas
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
- Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
- Remove the chicken from the pot, cool slightly, then shred with two forks.
- Place a cast-iron skillet over medium-high heat, until smoking.
- Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
- Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
- Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
- Add the lettuce and sauté 2-3 additional minutes, until softened.
- Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
- Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
- Serve on warm corn tortillas with sliced avocado.
- Enjoy!
Nutrition Facts : Calories 789 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 13 grams, Protein 38 grams, Sugar 13 grams
EASY CHICKEN TINGA TACOS
I created this recipe one New Year's Eve when looking for an easy chicken tinga. This is always a big hit at my parties. The leftovers taste great and you can serve it the next day over rice, or anything really!
Provided by KristinaA
Time 6h15m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse chicken breasts and pat dry. Lay in a slow cooker and sprinkle with garlic powder. Pour salsa over top and then picked carrots and jalapenos, plus all juices.
- Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the slow cooker and shred. Return shredded chicken to the slow cooker and sprinkle seasoned salt in. Mix around the chicken in the juices.
- Fill warmed tortillas with chicken mixture and top with sour cream.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 17.4 g, Cholesterol 60.7 mg, Fat 4.1 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.4 g, Sodium 412.7 mg, Sugar 4 g
CHIPOTLE BBQ CHICKEN TINGA TACOS
Chicken tinga tacos with a spicy and sweet homemade barbecue sauce. Serve with any fresh ingredients you want on top.
Provided by Brian McGrath
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
- Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
- Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
- Serve chicken mixture in tortillas.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 26.4 g, Cholesterol 63.6 mg, Fat 5.4 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 2 g, Sodium 688.5 mg, Sugar 10.4 g
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CHICKEN TINGA TACOS RECIPE - JENN LOUIS | FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 24
- Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt and pepper, add it to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour off the fat in the skillet.
- Add the remaining 3 tablespoons of olive oil to the skillet along with the onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes and their juices, the chipotles and the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.
- Preheat the oven to 350°. Transfer the sauce to a food processor and let cool for 15 minutes. Puree until smooth and season with salt and pepper. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. Wrap the tortillas in foil and warm them in the oven for about 10 minutes.
- Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce. Spoon about 3 tablespoons of chicken onto each tortilla and sprinkle with the crumbled cheese. Garnish the chicken tacos with the scallions and chopped cilantro and serve hot.
EASY CHICKEN TINGA TACOS - LEMON BLOSSOMS
From lemonblossoms.com
5/5 (10)Total Time 26 minsCategory Dinner, Main CourseCalories 342 per serving
- Heat the oil in a large skillet over medium heat. Add the onions and sauté, stirring occasionally for about 4 minutes or until they become translucent. Stir in the garlic and cook for about a minute.
- Stir in the chipotles, adobo sauce, oregano, ground cumin and clove and cook for about a minute.
- Stir in the tomatoes, honey, stock and MAGGI® granulated chicken bouillon. Bring to a simmer and cook over medium low heat for about 6-7 minutes.
- Remove from the heat and place the sauce in a blender. Blend until the sauce becomes smooth.
CHICKEN TINGA TACOS (EASY 20-MINUTE RECIPE!) - AVERIE …
From averiecooks.com
4.7/5 (9)Total Time 20 minsCategory 30-minute MealsCalories 129 per serving
- To the canister of a high-speed blender, add the first 7 ingredients, through oregano, and blend on high speed until smooth, about 1 minute. Notes – I used 3 chipotles and a generous tablespoon of adobo sauce and neither I nor my daughter found this to be spicy but use 1 if you’re very sensitive to spices, 2 if you’re probably average, and 3+ if you don’t find anything to be spicy which is the camp we’re in.
- To a large skillet, add the olive oil, sauce from the blender, and simmer it over medium-high heat for about 5 to 7 minutes, or until the sauce is lightly bubbling and has slightly reduced and thickened.***
- Add the chicken, stir to coat, and cook for about 3 minutes, or until completely coated and warmed through.
- Place tortillas one by one over the flame of a gas stove for about 10 to 15 seconds per side, or as desired. For an electric stove, heat in a skillet until warmed though.
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