Chicken Tinga Tacos
Shredded chicken simmered in smoky chipotle tomato sauce, bright with fresh cilantro and crunch.
Ingredients (serves 4)
- 1.5 lb Chicken Breast
- 1 Onion
- 4 Garlic cloves
- 2 Chipotle Pepper in adobo
- 1 can Crushed Tomatoes 14 oz
- 1 Jalapeño
- 1/2 tsp Cumin
- Corn Tortilla
- Cilantro for garnish
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Dice onion and mince garlic. In a large skillet, heat 2 tbsp oil over medium. Add onion and cook for 3 minutes until softened.
- 2
Add chicken breasts whole, covering with diced garlic. Pour crushed tomatoes over and bring to a simmer.
- 3
Cover and simmer for 15 minutes until chicken reaches 165°F internal temp.
- 4
Remove chicken and shred with two forks. Strain or blend chipotle peppers and return to sauce along with shredded chicken and cumin.
- 5
Simmer uncovered for 5 minutes to meld flavors.
- 6
Warm tortillas and fill with chicken tinga. Top with fresh cilantro, sliced jalapeño, and diced onion.
