These soft chicken tinga tacos are an easy and delicious authentic Mexican dish of corn tortillas filled with chicken in a spicy tomato sauce. The flavours are perfectly balanced by sour cream, lime and avocado.
The main thing:
Chicken tinga tacos, or tinga de pollo, are made with a delicious tomato sauce which is full of flavour thanks to the addition of chipotle chillies. For the most authentic results, use chipotle chillies in Adobo sauce.
Opinions may be divided about Mexican corn tortillas (from the La Morena brand). The smell after opening the packaging is different from what you may be used to from flour tortillas. They feel a bit plastic-like when they are uncooked, but once you toast them in a dry frying pan, they become pliable and look like tortillas we are all familiar with. The texture and flavour change completely with dry frying, so it is very important to toast them well on both sides in a hot pan.
Made by Véronique
Published at 2024-01-10, this recipe is for 4 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 23-01-2024
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Peel and coarsely chop 1 onion. Fill a medium saucepan with water, the onion, 2 bay leaves and a generous pinch of salt, and bring to a boil.
Place the chicken breasts in the water and simmer until tender (around 15 to 20 minutes). The exact cooking time depends on the thickness of the chicken breasts.
Meanwhile, peel the second onion and cut it into thin half moons. Use a sharp knife to remove the cores of the tomatoes and score an X on their undersides.
Shred a quarter of iceberg lettuce into fine strips and set aside. Cut the lime into wedges and also set aside.
Remove the chicken breasts from the water as soon as they are cooked. Bring the water to the boil again and place the tomatoes in the boiling water for around 2 minutes.
Transfer the tomatoes and onion pieces from the water to a blender (save the cooking water!). Peel the garlic cloves and add them to the blender.
Add the chipotle chillies in Adobo sauce to the blender, along with a crumbled chicken stock cube and a tablespoon of the cooking liquid. Purée until smooth and season with salt and pepper.
Use 2 forks to shred the chicken breasts.
Heat a splash of olive oil in a large frying pan and fry the sliced rings of onion until translucent.
Add the puréed sauce and let it thicken over a medium-high heat for around 5 minutes. Add the shredded chicken and stir well. If necessary, let it thicken a little longer if the sauce is still too thin for your liking.
Slice the avocado and toast the corn tortillas in a dry frying pan until both sides are well cooked. Ideally, there should be dark spots on the tortillas.
Spread a tortilla with sour cream (or crème fraîche), then top with the chicken mixture, iceberg lettuce, and avocado, and finish with a little crumbled feta. Squeeze a wedge of lime over the taco. Enjoy!
What are chipotle chillies?
A chipotle chilli is a jalapeño pepper which has been smoked. They are both spicy and a little sweet at the same time. The jalapeño peppers are allowed to fully ripen first, making them sweeter than green jalapeños.
What is Abodo sauce?
Adobo sauce is a Mexican sauce made of tomatoes, spices, chipotle chillies, and more. Adobo sauce is spicy, sweet and smoky, due to the use of smoked chillies.
Adobar means marinate in Spanish, which is the perfect way to use Adobo sauce.