Crispy Tinga Tacos
Crispy Tinga Tacos are tasty and packed full of favor! Perfect served with salsa, sour cream and guacamole!
Servings 12 Servings
Ingredients
- 1 large yellow onion sliced thin
- 2 tablespoon olive oil
- 1 pound chicken boneless and skinless - thighs or breast
- 3 cups water
- 2 teaspoon salt
- ½ onion cut into wedges
- 1 bayleaf
- 2 garlic cloves
Sauce
- 3 roma tomatoes
- ⅓ cup chicken broth from the cooked chicken
- ¼ cup onion cut into large pieces
- 3 chipotles in adobo
- 2 tablespoons adobo sauce from chipotles - or 1 can chipotle salsa
Assembly
- Olive oil or spray
- 10 corn tortillas
- Cilantro
- Mexican crema
- Avocado - guacamole
- Limes
- Onions and chicken/ sauce
- Queso fresco
Instructions
- Heat the olive oil in a large saute pan and add the sliced onion. Cook on low until translucent and slightly caramelized. Stir often. This may take up to 20 minutes
- Combine the chicken, salt, onion wedges, bay leaf and garlic in a saucepan and bring to a low boil. Cook for 15-17 minutes until the chicken is no longer pink in the center.
- Reserve ⅓ cup of the broth from the cooked chicken for the sauce
- Remove the chicken and shred by hand or using 2 forks or with hand mixer
- Combine the ⅓ cup of chicken broth, roma tomatoes, ¼ cup chopped onion, chipotles and adobos sauce or chipotle salsa in a blender. Blend till smooth.
- Add the shredded chicken and chipotle sauce to the onion and simmer to the sauce thickens.
- Heat the oven to 350°
- Warm tortillas in the microwave for 30 seconds
- Brush tortillas with just a little bit of olive oil or spray with olive oil. Place a heaping tablespoon of chicken in the taco Fold over gently and repeat place on a cookie sheet. Repeat till all tortillas are filled
- Place cookie sheet in the oven and bake till tortillas are crispy about 20 minutes
- Serve with guacamole or sliced avocado, mexican cream, queso fresco and cilantro.