Chicken Tinga Tacos

Name: Chicken Tinga Tacos
Cook time: 40 min
Cuisine: Mexican recipes
Ingredients: 2 packets of Goya Chicken Powder Cubes; 1 kg boneless chicken breast; 1 tsp. of corn oil; 1 medium yellow onion, chopped; 1 garlic, minced; 2 chiles of Chipotle peppers in sauce; 1 tsp. oregano leaves chopped; 1 tsp. cumin; 1 can tomato sauce chopped; 1 tsp. salt; 1 package of Wheat Totillas; 2 avocados sliced; 1 cups of of GOYA Latin Bar Cheese; 0.5 cup red onion, diced; 0.25 fresh coriander; 2 lime wedges, to taste

Mexican recipes

Meat and poultry

Dinner

Easy

40'

For a delicious and easy taco dinner, try these Chicken Tinga Tacos. The Tinga is original from Puebla in Mexico, it is prepared by slowly cooking chicken breasts in a tomato and chili sauce to make it softer and give it more flavor. Wrap the tinga in warm corn tortillas and add your favorite condiments for a quick and fun taco night.

Ingredients Preparation Share

Ingredients

2 packets of Goya Chicken Powder Cubes
1 kg boneless chicken breast
1 tsp. of corn oil
1 medium yellow onion, chopped
1 garlic, minced
2 chiles of Chipotle peppers in sauce
1 tsp. oregano leaves chopped
1 tsp. cumin
1 can tomato sauce chopped
1 tsp. salt
1 package of Wheat Totillas
2 avocados sliced
1 cups of of GOYA Latin Bar Cheese
0.5 cup red onion, diced
0.25 fresh coriander
2 lime wedges, to taste

Preparation

In a medium-sized saucepan, boil 4 cups of water over medium-high heat. Add the chicken-flavored powdered bouillon cube and stir until dissolved. Add the chicken and cook for about 20 minutes, until well done. Let cool, place in the refrigerator and then shred the chicken.
Heat a large skillet over medium-high heat. Once hot, add the oil and onions. Cook for about 4 minutes, or until softened, stirring occasionally. Add the garlic and cook for about 30 seconds more. Stir in the chipotle chiles and their sauce, oregano, cumin, and cook for about 2 minutes. Add the tomato sauce and boil until the flavors are well combined.
When the sauce has boiled, add the shredded chicken and salt, and cook until the chicken is hot. Taste and add more salt if necessary.
Separately, in a lightly greased skillet, heat the tortillas over medium-high heat for about 15 to 30 seconds per side. To serve, place the chicken on the tortillas and garnish with the avocado, cheese, onion, cilantro and lime wedges.