Mexican·non-vegetarian·easy

Chicken Tinga Tacos with Smoky Guacamole

Name: Chicken Tinga Tacos with Smoky Guacamole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500g chicken breasts, boneless skinless; 1 medium white onion, diced; 3 garlic cloves, minced; 2 peppers, plus 1 tbsp sauce chipotle peppers in adobo sauce; 400g (about 4 medium) tomatoes, roasted; 1 tsp dried oregano; 1 tsp ground cumin; 1 bay leaf; 250ml chicken broth; 2 avocados, ripe; 2 tbsp lime juice; 1/4 cup, plus more for garnish fresh cilantro, chopped; 1 jalapeño pepper, charred and diced; 12 small corn tortillas; 100g queso fresco, crumbled

Imagine tender shreds of chicken simmered in a deeply smoky, chipotle-spiked tomato sauce, each bite carrying the warmth of garlic and oregano. That's chicken tinga, a Pueblan classic that turns humble ingredients into something extraordinary. When you pile it onto warm corn tortillas and crown it with a bright, creamy guacamole kissed with charred jalapeño, you get a taco that's both comforting and vibrant. The sauce clings to every shred, while the guacamole cuts through the heat with cooling avocado and lime. Perfect for weeknight dinners or casual gatherings, these tacos invite you to build your own with crunchy onions, crumbled queso fresco, and fresh cilantro. Make them once, and they'll become a favorite in your kitchen.

55 min(prep 20 + cook 35)

4 servings

580 kcal

Ingredients

chicken breasts, boneless skinless500g
white onion, diced1 medium
garlic cloves, minced3
chipotle peppers in adobo sauce2 peppers, plus 1 tbsp sauce
tomatoes, roasted400g (about 4 medium)
dried oregano1 tsp
ground cumin1 tsp
bay leaf1
chicken broth250ml
avocados, ripe2
lime juice2 tbsp
fresh cilantro, chopped1/4 cup, plus more for garnish
jalapeño pepper, charred and diced1
corn tortillas12 small
queso fresco, crumbled100g

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Place the tomatoes on a baking sheet and broil until charred, about 5-7 minutes per side. Set aside to cool slightly.
2
In a large skillet, sauté the onion in a little oil over medium heat until soft, about 5 minutes. Add garlic and cook for 1 minute more.
3
Add the chipotle peppers, adobo sauce, roasted tomatoes, oregano, cumin, and bay leaf to the skillet. Simmer for 5 minutes to meld flavors.
4
Pour in the chicken broth, then add the chicken breasts. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken is cooked through.
5
Remove chicken and shred it with two forks. Return the shredded chicken to the sauce and simmer uncovered for another 10 minutes, until the sauce thickens and coats the meat.
6
While the tinga cooks, prepare the guacamole: mash the avocados with lime juice and salt. Fold in the cilantro and charred jalapeño.
7
Warm the tortillas on a dry skillet. Serve the tinga in the tortillas, topped with guacamole, crumbled queso fresco, and extra cilantro. Enjoy immediately.

#chicken #tacos #mexican #smoky

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