15 min
PREP TIME
20 min
COOK TIME
148
CALORIES
21
INGREDIENTS
INGREDIENTS
- Chicken Tinga Tacos
- 2 tbsps oil
- 1 coarsely chopped medium onion
- 1 coarsely chopped small red capsicum pepper
- 1 tbsp finely chopped fresh garlic
- 1 can (410 g) diced tomatoes, drained
- 1/2 cup chicken stock
- 1/3 cup Cholula® Original Hot Sauce
- 1/4 cup fresh lime juice
- 2 chipotle peppers in adobo sauce
- 1 tsp salt
- 1/2 tsp Ground Black Pepper
- 1/4 tsp McCormick® Ground Cumin
- 3 cups shredded cooked chicken (use rotisserie chicken for easy prep!)
- 12 (6-inch) corn or flour tortillas, toasted
- Optional Toppings
- Chopped fresh coriander
- Crumbled Queso Fresco or Firm Feta (substitutes)
- Chopped white onion
- Fresh lime wedges
- Pickled red onions
- Sliced avocado
- Mexican crema or sour cream
KEY PRODUCTS
INSTRUCTIONS
- 1 Heat oil in medium frying pan over a medium-high heat. Add onion and capsicum; cook until softened, about 3 minutes. Add garlic; cook and stir 1 minute or until fragrant. Stir in tomatoes, stock, Hot Sauce, lime juice, chipotle peppers, salt, pepper, and cumin. Simmer 6 - 8 minutes until slightly thickened. Remove from heat.
- 2 Transfer mixture to a blender container. Puree on high speed, with centre of lid removed to allow steam to escape, until well blended and smooth.
- 3 Return sauce mixture to pan. Add chicken, stirring to coat well with sauce. Cook on medium heat just until heated through. Spoon chicken mixture into tortillas. Serve with assorted toppings, as desired.
