Flavor-Packed Chicken Tinga Tacos! | Eitan Bernath

Dice a large onion.

Chop up two cloves of garlic.

Heat a nonstick pan over medium-high heat and add olive oil.

Add the diced onion and chopped garlic to the pan and sauté for 3-4 minutes until soft and golden brown.

Add oregano and cumin to the pan and toast for 30 seconds to a minute.

Chop chipotles in adobo sauce and add both the chopped peppers and adobo sauce to the pan.

Add canned roasted tomatoes to the pan and mix well.

Pour in chicken stock and mix, then let simmer for 7 minutes.

Transfer the mixture to a food processor and blend until smooth.

Return the blended sauce to the pan and bring to a boil.

Add shredded chicken to the sauce and mix well to coat the chicken.

Season with pepper and a pinch of salt.

Let the chicken sit for a few minutes to absorb the flavors.

Cube an avocado for topping the tacos.

Toast corn tortillas over high flame using tongs for a few seconds until charred.

Assemble the tacos by adding the chicken mixture to the toasted tortillas.

Top with cubed avocado, cubed onion, and a squeeze of lime juice.

Equipment Needed

Spice Level: