Chicken Tinga Tacos Recipe

Chicken Tinga Tacos Recipe | Valerie Bertinelli

• Difficulty: Easy
• Servings: 4 to 6
• Total Time: 1 hour 40 minutes (including cooling)
• Active Preparation Time: 35 minutes

Nutritional Information Per Serving (1 of 6 servings): Calories 539 | Total Fat 34 g | Saturated Fat 9 g | Carbohydrates 17 g | Dietary Fiber 3 g | Sugar 9 g | Protein 40 g | Cholesterol 151 mg | Sodium 997 mg

Ingredients

• 1 tablespoon canola oil
• 1 small yellow onion, diced
• 2 chipotle peppers in adobo, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• One 10-ounce can of diced tomatoes with green chiles
• 1 cup chicken broth
• 1 rotisserie chicken, shredded
• Charred corn tortillas for serving

Toppings:

• Cotija cheese
• Fresh cilantro leaves
• Pickled Shallots and Red Onions
• Salsa

Pickled Shallots and Red Onions

Yield: 4 servings

• 1/2 cup distilled white vinegar
• 2 tablespoons sugar
• Kosher salt, to taste
• 1 small red onion, thinly sliced
• 1 shallot, thinly sliced

Instructions

1. Heat the canola oil in a large skillet over medium-high heat. Add the chopped onions and cook until they soften slightly, about 3 minutes. Stir in the chopped chipotles, garlic, cumin, salt, and cayenne pepper; cook until fragrant, approximately 1 minute.
2. Add the diced tomatoes with green chiles and chicken broth. Bring the mixture to a simmer and cook for about 2 minutes. Remove from heat, carefully transfer the sauce to a heatproof blender, and puree until smooth.
3. Return the sauce to the pan over medium heat. Add the shredded chicken, stirring well to combine. Cook until the sauce thickens, roughly 5 minutes. Serve with warm, charred corn tortillas and your choice of toppings.

Pickled Shallots and Red Onions Preparation

1. In a small saucepan, combine white vinegar, sugar, 1 teaspoon salt, and 1/2 cup water. Heat over medium-high heat until simmering.
2. Place the sliced onions and shallots into a pint jar, then pour the hot vinegar mixture over them. Allow to cool completely before refrigerating. Store pickled onions in the fridge for up to one week.

Safety Note: When blending hot sauces, let the mixture cool for about five minutes first. Pour only halfway into the blender, leave one corner of the lid open to release steam, cover the lid with a kitchen towel to avoid splashes, and pulse until smooth.