Thakore Family Recipes
The Best Chicken Tinga Tacos
3 servings
portionen10 minutes
aktive zeit20 minutes
gesamtzeitZutaten
1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
3⁄4 cup canned crushed fire-roasted tomatoes
1⁄4 cup chicken stock
1⁄2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)
10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
1/4 cup crumbled cotija
1 lime, cut into wedges
Anweisungen
Sauce
Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Blend:
Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
Chicken
Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
Serving
Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
Nährwertangaben
Portionsgröße
-
Kalorien
216
Gesamtfett
8.1 g
Gesättigtes Fett
1.7 g
Ungesättigtes Fett
-
Transfett
0 g
Cholesterin
57.9 mg
Natrium
176.8 mg
Gesamtkohlenhydrate
15.9 g
Ballaststoffe
3.8 g
Zucker insgesamt
1.5 g
Eiweiß
19.6 g
3 servings
portionen10 minutes
aktive zeit20 minutes
gesamtzeit