Easiest Way to Make Award-winning Chicken Tinga Tacos
by Rodney Gordon
Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken tinga tacos. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken Tinga Tacos is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Chicken Tinga Tacos is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have chicken tinga tacos using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken Tinga Tacos:
Make ready 4-5 chicken thighs or breasts
Get 1 can chicken stock
Make ready 1 red onion - chopped
Get 1/4 cup olive oil
Take 1 packet chicken taco seasoning
Make ready 1 large white onion - chopped
Get 1 small can of chipotles in adobo sauce
Get 1 jar roasted roja salsa - medium
Make ready 1 small heavy cream
Prepare 1 container sour cream
Get 1 package mexican fresco cheese
Get 1 package cilantro
Get 2 limes
Get 1 can mexican refried beans
Get 1 package flour tortillas
Take Salt and Pepper
Prepare Cumin
Take 1 tablespoon minced garlic
Steps to make Chicken Tinga Tacos:
In a 3.5 cast iron braiser, light coat bottom of pan with olive olil in medium high heat. Add garlic and 3/4 of red onion to pan, cook until soft. Preheat oven to 350F degrees.
Deglaze pan with 3/4 of the chicken stock. Add chicken, taco seasoning, salt and pepper, browning both sides. Put lid on and turn down heat to simmer
In a food processor, puree chipotles and roja salsa and remaining red onion. Add remaining chicken stock, puree into smooth.
Pour half of chipotles blend to chicken. It should cover most of the chicken. If there isnt enough liquid, add some extra roja salsa. Cover with lid and put into oven for 20 to 30 minutes.
Chop whole white onion and cilantro. Juice 1 to 2 limes. Mix onion, cilantro, and lime juice. Add cumin to taste. Place in refrigerator.
In a food processor, add half of the fresco cheese, cup of heavy cream, cup of sour cream. Puree until smooth. Add cream or sour cream depending on consistency you want. I like mine on the thicker side. Refrigerate.
Check and see if chicken is cooked after 20 minutes. If its starting to pull a part, keep in pan and start to rough shred. Cover and put back in oven for another 10 minutes.
In a small pot, heat the refried beans. Add alittle water to smooth the consistency.
Take out brasier and shred any bigger pieces of chicken. Take out a large frying pan and place on high heat. Add shredded chicken to pan once pan is hot. Add two to three tablespoons of chipotle blend. The chicken should crisp up quite a bit.
Taco time! Assemble your taco using the flour tortillas, refried beans, chicken, onion relish, and fresco crema. Garnish with cilantro. You can fry the flour tortilla as well, making a puffy taco. Enjoy!
So that is going to wrap this up with this special food chicken tinga tacos recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!