Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, chicken tinga tacos. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chicken Tinga Tacos is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken Tinga Tacos is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook chicken tinga tacos using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tinga Tacos:
- Prepare 4-5 chicken thighs or breasts
- Make ready 1 can chicken stock
- Get 1 red onion - chopped
- Prepare 1/4 cup olive oil
- Make ready 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
- Get 1 container sour cream
- Make ready 1 package mexican fresco cheese
- Make ready 1 package cilantro
- Prepare 2 limes
- Prepare 1 can mexican refried beans
- Take 1 package flour tortillas
- Make ready Salt and Pepper
- Make ready Cumin
- Get 1 tablespoon minced garlic
Instructions 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 it up with this special food chicken tinga tacos recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
