Quick, easy and tasty skillet chicken tinga tacos!
ingredients
For the chicken tinga:
-
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 2 chipotle chiles in adobo (or to taste), chopped
- 1/2 teaspoon oregano
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- salt and pepper to taste
- 1 tablespoon cider vinegar
- 1 pound cooked chicken, shredded, sliced or diced
For the tacos:
- 12 small tortillas, warmed
- 1 avocado, sliced
- 1/4 cup onions, diced
- 2 tablespoons queso fresco, crumbled (optional)
- 2 tablespoons cilantro, chopped
directions
For the chicken tinga:
-
- Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the tomatoes, chipotle chiles in adobo, oregano, marjoram, and thyme, bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the vinegar and season with salt and pepper to taste.
- Mix in the cooked chicken.
For the tacos:
- Assemble the tacos and enjoy!
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