Chicken Tinga
Shredded chicken in a smoky and spicy sauce that makes a great filling for tacos and tostadas.
Print
Pin
Save Recipe
Servings: 4
Calories: 170kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion thinly sliced
- 2 cloves garlic minced
- 1 chipotle pepper in adobo sauce chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can fire-roasted tomatoes crushed
- 2 tablespoons chicken stock
- salt to taste
- 4 cups (560g) shredded cooked chicken from leftovers or a rotisserie chicken
For Serving:
- 8 6-inch corn tortillas
- 1 cup crumbled cotija cheese
- Red onion sliced or diced
- cilantro optional
- lime wedges optional
Instructions
- Heat oil in skillet over medium heat and sauté onions about 5 minutes until soft.
- Stir in garlic, followed by oregano, cumin, paprika, chopped chipotle, and toast for 1 minute.
- Add in the fire-roasted tomatoes, stock, and salt. Bring to a simmer, and cook for 4-5 minutes.
- Let cool and and then transfer to a blender and purée until smooth.
- Pour the sauce back into the skillet, add the hredded chicken and cook until heated through. Taste and adjusting seasoning, if needed.
- Serve in tortillas with topping of your choice.
Notes
- Uniformly slice the onions so they cook evenly.
- After adding chipotle, oregano, and cumin, allow the spices to toast for a moment to develop their flavors.
- Allow the sauce to cool slightly before blending and cover with a towel, so none of the hot liquid splashes on you. You could also use an immersion blender to puree the sauce.
- Adding a little bit of sugar will make the sauce less acidic.
- Store – in an airtight container inside the fridge for up to 4 days, or in the freezer for up to 3 months.
- There are 5 Blue Plan SmartPoints in one serving of this.
Nutrition
Calories: 170kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 191mg | Fiber: 5g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg