Chicken Tinga Tacos #SundayFunday

  Tinga is a smoky sauce made of tomatoes, onions, and chipotle peppers.  These tacos are made with chicken baked in this sauce, then shredded and placed into a corn tortilla before being topped with Mexican cheese.

The Sunday Funday Bloggers are serving up Tacos today.....

Camilla of Culinary Cam is hosting today and invited us to join her in preparation for National Taco Day on October 4th.  Let's look at the ideas being shared for your Taco Day celebration......

• Carnitas Taco Salad by Amy's Cooking Adventures
• Chicken Tinga Tacos by A Day in the Life on the Farm
• Creamy Chicken Taco Soup by Food Lust People Love
• Crispy Baked Chicken Taquitos by Karen's Kitchen Stories
• Crispy Grilled Shrimp Tacos by Culinary Cam
• Veggie Taquitos by Mayuri's Jikoni

I served the Shredded Chicken Tinga in a bowl topped with crumbled Queso Fresco and let the family make their own tacos.  I chose to eat mine using a fork, with a side of warmed corn tortilla.

This dish starts out on the stovetop and then is placed into the oven and baked until the chicken is fall-apart tender and the sauce is a rich, deep color, full of smoky goodness.  The chicken can now be shredded for tacos or served as is with a side of rice and beans.

Any way you decide to serve them this dish will be a wonderful way to celebrate National Taco Day or enjoy on any Mexican Monday or Taco Tuesday.

Tacos, Chicken, Entrees, Mexican

Entrees

Mexican

Yield: 8 Tacos

Author: Wendy Klik

Chicken Tinga Tacos

Tinga is a smoky sauce made of tomatoes, onions, and chipotle peppers. These tacos are made with chicken baked in this sauce, then shredded and placed into a corn tortilla before being topped with Mexican cheese.

Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M

Ingredients

• 1 T. olive oil
• 4 boneless, skinless chicken thighs
• salt and pepper to taste
• 1 small onion, sliced
• 1 garlic clove, minced
• 1 (14 oz) can diced tomatoes
• 1-2 chipotle peppers (from canned in adobo),chopped
• 1/4 c. chicken broth
• 16 soft corn tortillas or 8 hard corn tortillas
• 1-2 oz. Queso Fresco, crumbled

Instructions

1. Heat the olive oil in a cast iron or other oven-safe skillet over medium-high heat.
2. Season the chicken with salt and pepper and brown on both sides in the hot oil. Remove to a plate and set aside.
3. In the same skillet, add the onions and cook until fragrant and softened, 3-4 minutes, add the garlic and cook a minute longer. Add the tomatoes with their juices, the chicken broth and the chipotle peppers to the pan. Bring to a boil, reduce heat and simmer for about 20 minutes until slightly reduced and thickened.
4. Cool for a few minutes and then carefully pour tomato mixture into a food processor and puree until smooth.
5. Return the chicken to the pan, pour the sauce over the chicken and place into a preheated 350* oven for about 1 hour, until the sauce is reduced and darkened in color and the chicken is fork tender. Place the tortillas in the oven during the last 10-15 minutes to warm, if desired.
6. Shred the chicken in the sauce using two forks and place into taco shells, doubling up the soft tacos if using.
7. Top with cheese and serve.

Notes

Adapted from a recipe found in Food and Wine.

Nutrition Facts

Calories

237.21

Fat (grams)

7.03 g

Sat. Fat (grams)

1.78 g

Carbs (grams)

28.99 g

Fiber (grams)

4.79 g

Net carbs

24.21 g

Sugar (grams)

3.78 g

Protein (grams)

15.94 g

Sodium (milligrams)

234.45 mg

Cholesterol (grams)

57.49 mg

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