A classic shredded chicken taco stuffed with onions, avocado, cilantro and cotija cheese. My recipe only takes 20 minutes for you to cook a delicious dish.
Why we love chicken tinga tacos:
- It’s a classic Mexican dish.
- Great for feeding groups of people.
- A quick homemade meal on your table in less than an 20 min.
Quick Backstory: I was feeding a crowd of hungry guys one night, short notice. Instantly "TACOS" popped into my head, as I took off towards the store I thought about how can I make this meal quicker. Them moment I completed this thought I bumped into a glass case holding rotisserie chicken at the front of the store. Bingo! This is also a delicious way to spice up your "rotisserie chicken" nights, you know the nights where you have little to no effort to cook. So you end up eating a plain ol, sometimes dry rotisserie chicken, yeah those nights. I came back home, sautee a little, blend a little, grab toppings and boom dinner. We made a DIY taco line in the middle of the table and enjoyed them! (literally no leftovers) Now you all can too!
Chicken Tinga Tacos
The classic shredded chicken taco! I saved time by using a fresh rotisserie chicken.
- 1 tablespoon olive oil
- 1 cup sweet onion roughly chopped
- 2 cloves garlic minced
- 1 jalapeno pepper chopped
- 1 teaspoon dried oregano
- 1 tablespoons ancho chili powder
- 1/2 teaspoon ground cumin
- 3/4 cup canned crushed fire, roasted tomatoes
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 1 whole Whole rotisserie chicken shredded or 3 cups
- corn tortillas for serving
- 2 ripe avocados mashed, for serving
- fresh cilantro for serving
- 1 cup diced red onion or pickled onions, for serving
- cotija crumbled, for serving
- 1 lime
In a large skillet over medium add the oil and onion. Sauté for about 4 minutes or translucent, stirring occasionally. Then add in the garlic and cook for another 30 seconds more.
Stir in the pepper, oregano, and cumin, and toast for about 30-1 minute.
Add in the tomatoes, salt, and sauce. Bring to a simmer, and cook for 7-10 minutes.
In a blender, blend until smooth. Then pour back into large skillet.
Add chicken and cook for 5-6 minutes.
Serve with avocado, cilantro, red onion, cotija, and lime.