Chicken Tinga Tacos
Shredded chicken braised in smoky chipotle tomato sauce, piled into warm corn tortillas.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Per serving
430 kcal
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Instructions
Step 1: Poach the chicken thighs in salted water with half an onion for 20 minutes, then shred.
Step 2: Blend the tomatoes, chipotle in adobo, garlic and a little poaching liquid until smooth.
Step 3: Fry the sliced onion in oil until soft and lightly caramelised.
Step 4: Pour in the blended sauce and simmer 8 minutes until thickened.
Step 5: Add the shredded chicken and simmer 5 minutes so it drinks up the sauce.
Step 6: Warm the tortillas over a dry pan until flexible.
Step 7: Fill and top with onion, coriander and a squeeze of lime.
Ingredients
Quantities update automatically for 4 servings.
- 700 gChicken thighs — boneless
- 500 gTomato — ripe
- 3 tbspChipotle in adobo
- 2 mediumOnion — 1 sliced, 1 diced to serve
- 12 piecesCorn tortillas — warmed
- 20 gFresh coriander — chopped
- 2 wholeLime — cut into wedges
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 430 kcal
- Protein
- 34 g
- Carbohydrates
- 32 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 720 mg
These figures are estimates for general information only and are not medical or dietary advice.