The Best Chicken Tinga Tacos
We love everything about these delish and easy Chicken Tinga Tacos they are great for a crowd! The best chicken tacos, hands down!
Equipment
- Slow Cooker
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 –2 chipotle peppers in adobo sauce chopped
- 1 teaspoon dried oregano
- 1 ⁄2 teaspoon ground cumin
- 3 ⁄4 cup canned crushed fire-roasted tomatoes
- 1 ⁄4 cup chicken stock
- 1 ⁄2 teaspoon kosher salt
- 1 pack of goya sazon seasoning
- 3-4 Chicken Breast
- seasoned salt and black pepper to taste
Instructions
- Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
- Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
- Chicken: Slow cook seasoned chicken with goya season pack and pour sauce on top cover and cook on low for 2-3 hours or high for 1-2 hours. remove chicken shred and return to slow cooker mix well with sauce tast and add more kosher salt if needed
- Serve: Prepare the garnishes. To assemble, inside the taco shells with the chicken and garnish with the lettuce, tomaotes, cheese, etc.
- Let's eat
Notes
MAKE AHEAD AND FREEZING INSTRUCTIONS:
- To make ahead: cook and shred the chicken beforehand to make this an even faster meal to throw together.
- Freeze the filling: make the filling and freeze it in a freezer safe bag for up to 2 months. Allow it to thaw in the refrigerator overnight, warm taco shells, and top as desired.
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