Recipe by Chef Heidi Fink
Chicken Tinga Taco Filling
- Prep time 30 mins
- Cook time 35 mins
- Ready in 1 hour 5 mins
- Yield 16 tacos
A delicious, traditional chicken taco filling, relatively simple to make. This recipe doubles easily for a crowd.
- Heat the vegetable oil in large Dutch oven or skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until softened and starting to get a little brown, about 8 minutes. Add garlic, cumin, cinnamon, and smoked paprika and cook until fragrant, about 30 seconds. Add tomatoes, chicken stock, chipotle, salt and sugar. Bring to boil, scraping up any browned bits.
- Place raw whole chicken thighs in the pot, reduce heat to medium-low, cover, and simmer about 20 to 25 minutes, stirring chicken occasionally. Use tongs to transfer chicken pieces to a baking sheet to cool slightly.
- Transfer cooking liquid (with all the onion and tomato pieces) to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When chicken is cool enough to handle, use two forks to shred chicken into bite-size pieces (not too small). Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 5 to 10 minutes. Stir in lime juice. Season with salt to taste.
- Serve as part of a taco meal with warmed corn tortillas, salsa, and various toppings of your choice.
Substitute the chicken thigh with boneless skinless chicken breast. Increase chicken stock to 250 ml (1 cup)
Chicken breast will take less time to cook, about 15 minutes instead of 25.
Reviews on "Chicken Tinga Taco Filling" (3)