Chicken Tinga Tacos

Could it be? Something savoury posted in the summer months?! It’s a rare occurrence around these parts I know. It’s too hot to cook, so I tend to eat a lot of salads and heaped hummus (like this) for my summer dinners. But my blog crush* is posting so many tasty summer recipes, I’ve basically been cooking whatever she’s been posting lately. These Chicken Tinga Tacos spoke to me for so many reasons, the main one being that they use rotisserie chicken, which is the greatest gift to quick dinners when it’s too hot to cook.

One you’ve shredded up the chicken, you make a quick sauce out of canned fire-roasted tomatoes, chipotle peppers and a few spices, then give it all a quick saute to come together. Of course you can follow your heart’s desire when it comes to toppings, but I followed the recipe exactly for the first time around and used cilantro, chopped red onion and crumbled cotija cheese. Shout to my friend Heather who brought me a gigantic block of cotija, as well as corn tortillas from a store near her house, which took this dinner to the next level.

This is a very tasty, and relatively quick summer dinner, that I’ll definitely be making again soon.

Chicken Tinga Tacos

Source: Pinch of Yum

Ingredients

  • 1 tbsp olive oil
  • 1 cup roughly chopped onion
  • 2 cloves garlic, sliced
  • 1-2 chipotle peppers in adobo sauce, roughly chopped
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 3/4 cup fire-roasted crushed tomatoes
  • 1/4 cup chicken stock (or just use water in a pinch)
  • 1/2 tsp salt
  • 3 cups shredded chicken

+ tortillas (corn or flour) for serving, and your toppings of choice (here I used crumbled cotija cheese,            chopped red onion, cilantro and some lime wedges to squeeze overtop

Directions

  1. Heat the olive oil in a small saucepan over medium heat. Add the onion and saute for 5 minutes, until nice and softened. Add the garlic and stir for 30 seconds, then add the chipotles, oregano and cumin and stir for a minute. Stir in the tomatoes, chicken stock and salt, and let simmer for 10 minutes. Taste and see if it needs more heat (chipotles) or salt.
  2. Use an immersion blender to puree the mixture directly in the saucepan (be careful of hot spatters!), then add in the chicken and stir to combine. Let simmer for 5-10 minutes. Spoon into tortillas and add toppings!