Description
Cooked shredded chicken is warmed in a smoky, tangy tomato sauce and served in tortillas. This quick, tinga inspired recipe uses pantry spices instead of chipotle peppers.
Ingredients
Scale
1 pound chicken, cooked and shredded (about 2.5 cups)
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic, minced
14.5 ounce can diced tomatoes
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
1/2 teaspoon oregano
2 teaspoon chili powder
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon sea salt
corn or flour tortillas for serving
Instructions
- Place diced tomatoes, tomato paste, apple cider vinegar, oregano, chili powder, smoked paprika, cayenne pepper and sea salt in a blender. Blend until fully combined. Set aside.
- Add olive oil to a large saucepan and warm over medium high heat for about 30 seconds.
- Add diced onion to saucepan. Saute for a minute.
- Add minced garlic to the onion and sauté for another 30 seconds.
- Turn heat down to medium and add chicken to the saucepan. Give it a good stir and mix with the onion and garlic.
- Pour blended sauce over top of the chicken and stir until chicken is evenly coated. Continue stirring over medium heat until warmed through. Remove from heat once warm.
- Scoop chicken into tortillas and serve with garnishes such as avocado slices, chopped cilantro, cojita cheese, etc.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican-Inspired