CentMenu / Dinner · Lunch
Chicken tinga tacos
Shredded chicken in smoky tomato and onion sauce, tucked into warm corn tortillas.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) boneless chicken thighs
- 12 corn tortillas
- 1.32 lb (600 g) canned chopped tomatoes
- 2 onions
- 3 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1¾ tsp (4 g) smoked paprika
- ½ tsp (1 g) chili flakes
- 2¾ tsp (2 g) dried oregano
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.32 lb (600 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Thinly slice 2 onions and mince 3 garlic cloves; heat 1¾ tbsp (25 ml) sunflower oil in a wide pot over medium heat and sauté for 6 minutes.
Add the chicken with 1.32 lb (600 g) canned chopped tomatoes, 1¾ tsp (4 g) smoked paprika, ½ tsp (1 g) chili flakes, 2¾ tsp (2 g) dried oregano and ½ tsp (3 g) salt and a splash of water; cover and simmer over low heat for 25 minutes.
Check that the chicken reaches 165 °F (74 °C) in the center before serving.
Shred the chicken with forks and simmer uncovered for 5 minutes; warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side and fill.