Chicken Tinga Tacos

Method4 steps · about 29 min

1. 1

   Step 1: Brown chicken. Heat oil (3 tablespoons) in a large frying pan with a lid over medium-high heat. Add chicken, season with salt (1 1/2 teaspoons) and pepper. Cook, stirring occasionally, until starting to brown, about 5 minutes.

   Uses 3 tablespoons vegetable oil · 1 pound boneless, skinless chicken breasts, diced · 1 1/2 teaspoons kosher salt · 1/4 teaspoon freshly ground black pepper

2. 2

   Step 2: Saute onions. Add onions and garlic (2) and saute until starting to soften, about 4 minutes.

   Uses Browned chicken and pan juices · 1 large white onion, thinly sliced · 2 garlic cloves, sliced

3. 3

   Step 3: Simmer. Add the cumin (1 teaspoon), minced chipotle peppers and fire-roasted tomatoes to the chicken and softened vegetables. Bring to a boil, reduce heat to low, cover and simmer until the chicken is cooked through, about 10 minutes.

   Simmer chicken · 10 minUses Chicken with softened onion and garlic · 1 teaspoon ground cumin · 1-2 chipotle pepper in adobo, minced (depending on how spicy you like things) · 1 (15-ounce) can diced fire-roasted tomatoes

4. 4

   Step 4: Serve. Spoon tinga into warm tortillas and top with sliced avocado (1) and scallions.

   Uses Cooked chicken tinga · Warm corn tortillas · 1 ripe avocado, sliced · 2 spring onions or scallions, thinly sliced