Mexican Dish
Dive into the bold and smoky flavors of this irresistible Mexican Dish, a vibrant chicken tinga taco recipe perfect for weeknight dinners or festive gatherings. Tender, shredded chicken is simmered in a rich, spicy sauce made with chipotle peppers in adobo, tomato sauce, and fragrant spices like cumin and oregano. Packed with layers of flavor, these tacos are topped with fresh cilantro, creamy queso fresco, and a dollop of tangy sour cream for the ultimate bite. Serve them on warm, pliable corn tortillas with a squeeze of lime for a zesty finish. Ready in just 50 minutes, this crowd-pleasing recipe brings authentic Mexican cuisine to your table with ease. Perfect for taco lovers seeking a delicious, homemade twist.
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Recipe Information
Ingredients
- 3 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 3 minced garlic cloves
- 2 pieces, chopped chipotle peppers in adobo sauce
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 12 pieces corn tortillas
- 0.25 cup, chopped fresh cilantro
- 2 whole lime wedges
- 0.5 cup, crumbled queso fresco
- 0.5 cup sour cream
Instructions
Place the chicken breasts in a medium pot and cover with water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly before shredding with two forks.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the chopped chipotle peppers, tomato sauce, chicken broth, oregano, cumin, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together.
Add the shredded chicken to the skillet and stir to coat it evenly in the sauce. Reduce the heat to low and simmer for another 10 minutes, stirring occasionally.
While the chicken simmers, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable. Keep the tortillas warm by stacking them and wrapping them in a clean kitchen towel.
Assemble the tacos by spooning the chicken tinga onto each tortilla. Top with fresh cilantro, crumbled queso fresco, and a dollop of sour cream. Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 4431 mg | 193% | |
| Total Carbohydrate | 299.9 g | 109% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 24.4 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 901 mg | 69% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2841 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
