Chicken Tinga Tacos
Thanks to rotisserie chicken and a quick blender sauce made from punchy chipotle peppers in adobo, this flavorful weeknight dinner is ready in 30 minutes. All you need are a few pantry ingredients (plus any fun toppings you have in the fridge). Just call these chicken tinga tacos from Melissa Coleman’s cookbook The Minimalist Kitchen a brilliant secret weapon.
1 tablespoon extra-virgin olive oil
1 cup roughly chopped sweet onion
2 garlic cloves, minced
3 tablespoons pureed chipotle peppers in adobo
1 teaspoon dried oregano
½ teaspoon ground cumin
¾ cup canned crushed fire-roasted tomatoes
¼ cup chicken stock
½ teaspoon kosher salt
3 cups shredded rotisserie chicken
10 six-inch corn tortillas
2 ripe avocados, sliced
¼ cup chopped fresh cilantro
½ cup diced red onion
Crumbled cotija cheese
1 lime, cut into wedges
1. Heat a large skillet over medium. Add the oil and sweet onion and sauté until tender, stirring occasionally, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the chipotles, oregano and cumin, and toast for 1 minute. Add the tomatoes, stock and salt. Bring to a simmer and cook for 7 minutes.
2. Transfer the tomato mixture to the bowl of a blender and puree until smooth. Return the sauce to the pan over low heat. Add the chicken
and cook for 5 minutes. Taste and add more salt if necessary.
3. Warm the tortillas by placing them directly over a gas flame to char the edges, transferring to a plate and covering with a towel once each is finished. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion and cotija. Serve with a lime wedge for squeezing.