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  • Writer's pictureChloë's Kitchen

Chicken Tinga Tacos

Here is my chicken tinga taco recipe!! I love tacos so much (who doesn’t) and there is a restaurant in LA where I live called ‘Escuela’ that makes the best chicken tinga tacos ever and I always crave it so much. So I figured, why not try to make it at home?! And my version was so quick and easy that it literally took 30 minutes! But that’s mainly because I bought rotisserie chicken from the supermarket and shredded it myself and then quickly added it to the sauce as it was Tuesday, getting late and me and my boyfriend were getting hungry. Usually, I would absolutely bake my chicken breasts in the oven first and then shred them. But when you are feeling lazy like me it’s definitely an option. I also made a quick avocado crema to add on top of my tacos. The recipe is also below!

Chicken Tinga Tacos:

2 roasted chicken breasts, shredded

1/4 sweet onion, sliced

2 cloves garlic, crushed

2 chipotle peppers in Adobe sauce

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1 tsp red pepper flakes

1/2 cup canned fire roasted tomatoes

1/4 cup chicken stock

Olive oil

Salt/pepper to taste

Avocado Crema:

1 large avocado

1 clove garlic

1/4 cup cilantro

1 tbsp sour cream (or mayo)

2 tbsp water

Juice of 1 lime

Salt/Pepper to taste

Now you have two options for the chicken. If you are feeling lazy just buy a rotisserie chicken at the super market and shred it. OR you can bake two or three chicken breasts on a baking sheet with a little olive oil, salt and pepper at 375 F for 25 minutes and then shred it.

In a pan, sauté your onion and garlic in a drizzle of olive oil. Once softening, add in your spices to toast. Then add your chopped chipotle pepper, your fire roasted diced tomatoes and chicken stock. Simmer in the pan for around 5 minutes and then add to your food processor or blender and blend until smooth. Now add back in to the pan and add in your shredded chicken. Toss around to coat the chicken and keep on a low heat to keep warm.

Now for the crema! In your blender or food processor, add in your whole avocado, lime juice, garlic clove, cilantro, water, mayo or sour cream and salt/pepper. Blend until smooth.

Now to put your taco together! I prefer flour tortillas but you can use corn. Serve with some diced sweet onion, cilantro, cotija cheese and the crema with some lime wedges.



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