Chicken Tinga Tacos
Tangy tomatoes, spicy chilies, and chicken come together with crunchy cabbage and tortillas for a delicious and simple to make a classic Mexican taco recipe.
Ingredients
- small drizzle of veggie oil
- 4 chicken leg quarters thighs and drumsticks
- 1 medium onion chopped
- 3 cloves garlic chopped
- 2 medium fresh tomatoes diced or use 1 14 oz. can diced tomatoes
- 1 large chili pepper jalapeno, poblano, or chili of your choice, chopped
- 1 - 2 tbsp adobe chili in sauce to taste
- ½ tsp chili powder
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground corriander
- 1 tsp dried oregano
- Salt and pepper to taste
- handful fresh cilantro chopped
Toppings
- 1 cup green cabbage finely chopped
- crema fresca, sour cream, or Greek yogurt
- shredded cheese your favorite flavor, if desired
- 8 -10 8" corn or flour tortillas
Instructions
- In a large pot, heat a drizzle of oil over medium-high heat. Add onion, chilies, spices and herbs to the oil, cooking until you smell the aroma from the spices as they release their oils.
- Next add the garlic, tomatoes and chicken to the pot, stirring to coat the chicken pieces with the mixture. Cover with a lid and turn heat down to low as the mixture starts bubbling. Allow to cook for 25 to 30 minutes or until chicken is falling off the bone.
- Remove the chicken from the pot, leaving the rest of the ingredients to cook, simmering the liquid down. Stir often to keep from sticking to the bottom of the pan.
- Shred chicken from the bone, removing the skin, gristle pieces, and bone. Return the shredded chicken and the fresh cilantro to the reduced sauce in the pan, stirring in, to coat with sauce.
- Remove the pan from the heat and serve the chicken warm with tortillas, cabbage, crema fresca, and cheese, if desired.
Notes
Also, can be cooked in a slow cooker or Instant Pot.
Sour cream or Greek yogurt make a wonderful substitute for crema fresca when you can't find it.
