Best Easy Chicken Tinga Tacos Recipes

CHICKEN TINGA TACOS

Chicken Tinga Tacos image

Provided by Valerie Bertinelli

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1 small yellow onion, chopped
2 chipotles in adobo, finely chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
One 10-ounce can diced tomatoes and green chiles
1 cup chicken stock
1 rotisserie chicken, shredded
Charred corn tortillas, for serving
Cotija cheese
Fresh cilantro leaves
Pickled Shallots and Red Onions (recipe follows)
Salsa
1/2 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 small red onion, thinly sliced
1 shallot, thinly sliced

Steps:

Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

EASY CHICKEN TINGA TACOS

Easy Chicken Tinga Tacos image

I created this recipe one New Year's Eve when looking for an easy chicken tinga. This is always a big hit at my parties. The leftovers taste great and you can serve it the next day over rice, or anything really!

Provided by KristinaA

Time 6h15m

Yield 12

Number Of Ingredients 7

Ingredients

3 pounds skinless, boneless chicken breast
1 tablespoon garlic powder
7 ounces chipotle salsa
1 (14 ounce) can pickled carrots and jalapenos, sliced
1 pinch seasoned salt, or to taste
12 (6 inch) warm corn tortillas, or as needed
¼ cup sour cream, or to taste

Steps:

Rinse chicken breasts and pat dry. Lay in a slow cooker and sprinkle with garlic powder. Pour salsa over top and then picked carrots and jalapenos, plus all juices.
Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the slow cooker and shred. Return shredded chicken to the slow cooker and sprinkle seasoned salt in. Mix around the chicken in the juices.
Fill warmed tortillas with chicken mixture and top with sour cream.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 17.4 g, Cholesterol 60.7 mg, Fat 4.1 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.4 g, Sodium 412.7 mg, Sugar 4 g