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Slow-Cooker Chicken Tinga Tacos
Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that’s already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it’s affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it’s delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.
Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup crushed tomatoes, preferably fire roasted (about 9 ounces)
  • 5 garlic cloves, smashed and chopped
  • 1 to 3 chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce)
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil
  • 1 fresh or dried bay leaf
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 white or red onion, thinly sliced
  • Coarse kosher salt
  • Kernels cut from 2 small ears fresh corn (about 2 cups) or 10 ounces frozen, thawed corn
  • ½ teaspoon onion powder
  • Juice of ½ lime (about 2 teaspoons), plus more to taste
  • 8 corn tortillas or tostadas
  • Mexican-style crema or sour cream, for serving
  • Sliced avocado, for serving
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