The Best Chicken Tinga Tacos
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(181)
Ingredients
10-12 tacos
- 1 tablespoon olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3/4 cup canned crushed fire-roasted tomatoes
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works!)
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija
- 1 lime, cut into wedges
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Preparation
Chef’s notes
Instant Pot Chicken Tinga Tacos:
Blend all sauce ingredients (do not sauté them first). Add sauce to Instant Pot along with about a pound of chicken breasts. Cook on high pressure for 10 minutes. Shred chicken in sauce and serve.
Spiciness:
Use two chipotle peppers for medium spiciness. For a mild version, use one chipotle pepper. For a hot version, use three.
Avocado Mash:
Mash the avocado with lime juice, salt, and a dusting of garlic powder. Spread on tortillas before adding chicken.
CHAR YOUR TORTILLAS:
Place directly over a gas flame to char the edges. Cover with a towel to steam. If using an electric stovetop, heat on a warmed pan and cover to steam.
Pickled Onions:
Consider adding pickled onions for extra flavor.