By MobilityWare

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National Hispanic Heritage Month Recipes- Chicken Tinga Tacos

As National Hispanic Heritage Month continues, we bring you another recipe from one of our MobilityWare team members. Follow the instructions below to create your own chicken tinga tacos, courtesy of Associate Producer Samuel Santillan.

                                                                                                                       

Stella and Richard’s Chicken Tinga Tacos
Servings: 8
Total Time: Approximately 45 mins-1 hr

 

Ingredients:
Preparation:
  • One grocery store roasted chicken
  • One large white onion, finely chopped
  • Four cloves of garlic, minced
  • One medium can of red enchilada sauce
  • One medium can of diced tomatoes
  • One can of chicken broth
  • One can’s worth of water
  • 1/4 Cup canola oil
  • 2tbsp grated cotija cheese
  • Flour or Corn tortillas, street-taco size
  • Cilantro, limes for garnish (optional)

 

 

Note: Dilute the sauce to suit your taste. My Abuela likes it extra strong and spicy! Leftover chicken can be frozen with the remaining liquid in gallon-sized bags and used for breakfast with eggs, lunch quesadillas, or another round of delicious tacos

  1. Shred the chicken into bite-sized pieces
  2. Heat the canola oil in a large pot over medium
  3. Add the onion and sauté until it is soft and fragrant (save some onion for garnish)
  4. Add the garlic and cook for 1-2 minutes, stirring constantly
  5. Add the chicken, chicken broth, tomatoes, and enchilada sauce to the pot
  6. Fill the chicken broth can with tap water and add it to the pot
  7. Stir to combine ingredients
  8. Simmer the mixture for 20-25 minutes until the sauce becomes thick, stirring occasionally
  9. Scoop the finished chicken with a slotted spoon, allowing the juice to pour back into the pot
  10. Serve in warm flour or corn tortillas with onion and cilantro for garnish and a sprinkle of cotija cheese

 

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