Chicken Tinga Tacos with Mango
Author: Phillip Fryman || SouthernFATTY.com
Recipe type: Main
Cuisine: Mexican
Serves: 6-8 servings
- 1 lb chicken breast, boneless
- 2 tablespoons vegetable oil
- 1 sweet onion, roughly chopped
- 2 large cloves garlic, roughly chopped
- 2 tablespoons chipotles in adobo sauce (2 tablespoons sauce +1 of the peppers)
- 5 Roma tomatoes, seeded and roughly chopped
- ½ tablespoon oregano
- ½ teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cups chicken broth
- mango, diced
- cotija cheese, crumbled
- crema (or sour cream)
- corn tortillas
- cilantro
- pico de gallo
- fresh lime juice
- Boil chicken, remove and shred. Set aside.
- Add oil in sauté pan. Sauté onions for 3-4 minutes. Add garlic, tomatoes and cook for another minute or two.
- Add chipotle and adobo and seasonings/spices.
- Cook until thickened slightly and aromatic, about 5-6 minutes.
- Transfer to blender with hot chicken stock.
- CAREFULLY blend hot sauce until smooth.
- Return to pan over medium-high heat.
- Add shredded chicken and cook until thickened.
- Double corn tortillas for plating.
- Add chicken, top with pico, cilantro, crema, cotija cheese and mango.
- Finish with fresh lime juice and enjoy!
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Recipe by Southern FATTY at https://www.southernfatty.com/chicken-tinga-tacos-with-mango/
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