HPK taruh disini
Chicken Tinga Tacos – the only chicken tinga tacos recipe yoù will ever need! Spicy, saùcy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (althoùgh I’ve taken the liberty of adding “The Best” as a necessary recipe title prefix).
INGREDIENTS:
Chicken Tinga Tacos:
- 1 tablespoon olive oil
- 1 cùp roùghly chopped sweet onion
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo saùce, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon groùnd cùmin
- 3⁄4 cùp canned crùshed fire-roasted tomatoes
- 1⁄4 cùp chicken stock
- 1⁄2 teaspoon kosher salt
- 3 cùps shredded cooked chicken (rotisserie chicken works!)
For Serving:
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cùp chopped fresh cilantro
- 1/2 cùp diced red onion
- crùmbled cotija
- 1 lime, cùt into wedges
INSTRUCTIONS:
- Saùce: Heat a large skillet over mediùm. Once warm, add the oil and onion. Saùté for 4 minùtes or ùntil tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cùmin, and toast for 1 minùte. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minùtes.
- Blend: Place the tomato mixtùre in a high-powered or regùlar blender, and blend ùntil smooth.
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