Chicken Tinga Tacos

Chicken tinga tacos are an easy way to upgrade your weeknight dinner. Minimal chopping and a little bit of simmering in a spicy, smoky sauce delivers a traditional Mexican dish for a casual yet extraordinary meal. Get tips for variations on the recipe in the accompanying article. The recipe is a Yummly original created by Ericka Sanchez.

Author: Yummly

Category: Dinner

Cuisine: Mexican

Difficulty: EASY

Prep. Time:

Cook Time: 35 minutes

Total Time: 35 minutes

Servings: 5 Servings

Calories: 466 kcal per serving

Ingredients

5 - plum tomatoes
2 cloves - garlic
2 - chipotle chiles in adobo
2 Tablespoon - adobo sauce
1 - white onion
1 Tbsp - olive oil
1 teaspoon - dried oregano
1 Teaspoon - chicken bouillon granules
4 Cup - cooked chicken
10 - corn tortillas
⅛ - purple cabbage
⅛ Sprig - cilantro
⅛ - Cotija cheese
⅛ - lime wedges

Instructions

Add tomatoes, garlic cloves, chipotle chiles, adobo sauce, a quarter of the sliced onions, and 1/2 cup water to a blender container. Blend until smooth. Set aside.
Heat oil in a large sautÃ© pan over medium-low heat. Add remaining onion strips, reduce heat to low, and sautÃ© until translucent, about 3 minutes.
Strain the tomato mixture from the blender into the sautÃ©ed onions. Stir in 1/2 cup water, oregano, and chicken bouillon. Add more water in 1/4 cup increments if you prefer your mixture with more liquid. Add shredded chicken; stir, cover, and simmer for 15 minutes.
Top tortillas with chicken tinga. Garnish with cabbage, cilantro, cheese and a squeeze of lime juice.