Slow Cooked Chicken Tinga Tacos With Pickled Onions Recipes

CHICKEN TINGA TACOS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

SLOW COOKER CHICKEN TINGA

Steps:

• Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
• Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
• Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
• Cook on Low for 45 minutes to 1 hour.

CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY

Steps:

• Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
• Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
• Remove the chicken from the pot, cool slightly, then shred with two forks.
• Place a cast-iron skillet over medium-high heat, until smoking.
• Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
• Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
• Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
• Add the lettuce and sauté 2-3 additional minutes, until softened.
• Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
• Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
• Serve on warm corn tortillas with sliced avocado.
• Enjoy!

SLOW-COOKED CHICKEN TINGA TACOS WITH PICKLED ONIONS

Steps:

• Heat the oven to 180°C/160°C fan/ gas 4. Put the dried chillies in a heatproof bowl/jug, pour over 350ml freshly boiled water, then set aside to rehydrate for 15 minutes.
• Meanwhile, heat a splash of oil in the casserole and brown the chicken in batches. Transfer to a bowl, then set aside. Add another splash of oil to the casserole, turn the heat down and gently fry the onion and pepper for 10 minutes until softened. Stir in the garlic and dried thyme, then cook for 2 minutes more.
• Stir in the tomato purée and chipotle paste and cook for 1-2 minutes. Return the chicken with any resting juices to the casserole, stirring well to coat.
• Strain the chillies into the casserole to add the soaking water, leaving the chillies in the sieve. Once the chillies are cool enough to handle, remove the stalks/seeds (discard), then add the chillies to the pan.
• Add the chopped tomatoes, fresh thyme and a generous pinch of sea salt flakes (see tip). Bring to a simmer, cover with the lid, then cook in the oven for 2 hours. Give everything a stir halfway through to stop the sauce sticking.
• Meanwhile, make the pink pickled onions: put the onions, lime juice and salt in a small glass or ceramic dish, then toss to coat. Set aside for 2 hours, stirring occasionally.
• Once the chicken is cooked through and tender, remove and discard the chillies and thyme sprigs. Using 2 forks, shred the chicken in the pan. Turn off the oven and put the tortillas inside to warm for a few minutes.
• Serve the chicken in the middle of the table with the warm tortillas, soured cream, pink pickled onions, fresh coriander and lime wedges on the side, letting everyone construct their own taco.

SLOW-COOKER CHICKEN TINGA TACOS

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
• About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
• Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.