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About the Recipe
Tinga is a traditional Mexican dish made typically with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and onions. This recipe offers a twist using ground chicken, making it quicker and easier while keeping the bold flavors that make tinga a favorite. These ground chicken tinga tacos are perfect for a quick weeknight dinner or a fun taco night with friends.
Ingredients
2 tbl. Beef Tallow or Avocado Oil
2lb. Greener Pastures Ground Chicken
2ea Yellow Onion, thinly sliced
6ea Cloves Garlic, minced
2 cans (14oz) Fire Roasted Tomatoes
4-6ea Chipotle Peppers in Adobo Sauce, finely chopped
2tsp. Dried Oregano (preferably Mexican oregano)
2tsp Taco Blend Seasoning by The French Longhorn
Cassava Tortillas for Serving
Optional Toppings:
Diced avocado
Fresh cilantro, chopped
Lime wedges
Sour cream
Preparation
Heat the Oil:
Heat the tallow or avocado oil in a large skillet over medium heat.
Cook the Chicken:
Add the ground chicken to the skillet. Cook, breaking it apart with a spatula, until it is fully cooked and no longer pink, about 5-7 minutes.
Add Aromatics:
Stir in the sliced onion and minced garlic to the skillet with the chicken. Cook until the onion becomes soft and translucent, about 5 minutes.
Make the Tinga Sauce:
Add the fire-roasted tomatoes, chopped chipotle peppers, oregano, and taco blend seasoning to the skillet. Stir well to combine. Reduce the heat and let the mixture simmer for 10-15 minutes or until it thickens slightly. Check seasoning and adjust for taste.
Warm the Tortillas:
While the chicken mixture simmers, warm your cassava tortillas in a dry pan or microwave, or directly over a gas flame for a few seconds on each side until soft and pliable.
Assemble the Tacos:
Spoon the ground chicken tinga into the warmed tortillas. Top with diced avocado, chopped cilantro, a squeeze of lime, and a sprinkle of shredded cheese
Serve:
Serve your tacos hot with additional toppings like sour cream if desired.