Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken tinga tacos. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Our Chicken Recipes Are Healthy, Versatile And Tasty. View The Range On Our Site. Just Follow These Easy Chicken Recipes For A Meal To Remember. Instant Pot Chicken Tinga Tacos: Blend all sauce ingredients (I did not saute them first).

Chicken Tinga Tacos is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Tinga Tacos is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken tinga tacos using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Tinga Tacos:

1. Take 4-5 chicken thighs or breasts
2. Get 1 can chicken stock
3. Prepare 1 red onion - chopped
4. Prepare 1/4 cup olive oil
5. Take 1 packet chicken taco seasoning
6. Prepare 1 large white onion - chopped
7. Prepare 1 small can of chipotles in adobo sauce
8. Take 1 jar roasted roja salsa - medium
9. Prepare 1 small heavy cream
10. Make ready 1 container sour cream
11. Get 1 package mexican fresco cheese
12. Make ready 1 package cilantro
13. Get 2 limes
14. Prepare 1 can mexican refried beans
15. Get 1 package flour tortillas
16. Take Salt and Pepper
17. Get Cumin
18. Prepare 1 tablespoon minced garlic

If you want it hot hot. The flavor of these were pretty nice. I found the liquid to be a bit much; mine came out soupy. Puree until smooth and season with salt and pepper.

Instructions to make Chicken Tinga Tacos:

1. In a 3.5 cast iron braiser, light coat bottom of pan with olive olil in medium high heat. Add garlic and 3/4 of red onion to pan, cook until soft. Preheat oven to 350F degrees.
2. Deglaze pan with 3/4 of the chicken stock. Add chicken, taco seasoning, salt and pepper, browning both sides. Put lid on and turn down heat to simmer
3. In a food processor, puree chipotles and roja salsa and remaining red onion. Add remaining chicken stock, puree into smooth.
4. Pour half of chipotles blend to chicken. It should cover most of the chicken. If there isnt enough liquid, add some extra roja salsa. Cover with lid and put into oven for 20 to 30 minutes.
5. Chop whole white onion and cilantro. Juice 1 to 2 limes. Mix onion, cilantro, and lime juice. Add cumin to taste. Place in refrigerator.
6. In a food processor, add half of the fresco cheese, cup of heavy cream, cup of sour cream. Puree until smooth. Add cream or sour cream depending on consistency you want. I like mine on the thicker side. Refrigerate.
7. Check and see if chicken is cooked after 20 minutes. If its starting to pull a part, keep in pan and start to rough shred. Cover and put back in oven for another 10 minutes.
8. In a small pot, heat the refried beans. Add alittle water to smooth the consistency.
9. Take out brasier and shred any bigger pieces of chicken. Take out a large frying pan and place on high heat. Add shredded chicken to pan once pan is hot. Add two to three tablespoons of chipotle blend. The chicken should crisp up quite a bit.
10. Taco time! Assemble your taco using the flour tortillas, refried beans, chicken, onion relish, and fresco crema. Garnish with cilantro. You can fry the flour tortilla as well, making a puffy taco. Enjoy!

I found the liquid to be a bit much; mine came out soupy. Puree until smooth and season with salt and pepper. Chicken thighs are great for chicken tacos, as they are juicier and have a higher fat content, but you can use chicken breast as well. I'm using one jalapeno pepper for a bit of heat and flavor, along with onion and garlic. Heat a large skillet over medium.

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