Takeout remakes · Mexican
Chicken Tinga Tacos
Smoky chile-tomato chicken in warm corn tortillas.
Tinga is shredded chicken simmered in tomato, onion and chipotle peppers until it soaks up the smoky sauce. Poaching the breasts in the sauce itself means nothing goes to waste. A lime crema made with Greek yogurt cools the heat.
Ingredients
For 4 plates.
Tinga
- 1 tablespoon canola oil
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo, minced
- 1 1/2 cups crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 cup water
- 2 lb boneless skinless chicken breasts
Lime crema
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon fresh lime juice
Tacos
- 12 corn tortillas
- 2 oz queso fresco, crumbled
- 1 small red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Method
Heat the oil in a wide pan over medium heat and cook the onion 4 minutes until soft. Add the garlic and chipotles and stir 30 seconds.
Stir in the tomatoes, oregano, salt and water. Add the chicken, cover and simmer 15 minutes, turning once, until it reaches 165°F.
Meanwhile, stir the yogurt and lime juice together. Slice the red onion and chop the cilantro.
Shred the chicken in the pan with two forks and simmer uncovered 3 minutes so it soaks up the sauce.
Warm the tortillas in a dry skillet, 30 seconds a side. Fill with the chicken, queso fresco, onion, cilantro and a spoon of crema; serve with lime.
Tips
- Two chipotles give a medium heat. Add the third if you like it hot.
- Char the tortillas directly over a gas flame for 10 seconds a side for the best flavour.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
More takeout remakes
Cook it with timers
Short Order is coming soon to iPhone, with cook mode, prep sessions and the full method for every dish in Pro.