Chicken Tinga Tacos Recipe

Name: Chicken Tinga Tacos
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 white onion, thinly sliced; 4 garlic cloves, sliced; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons ground coriander; 2 cups chicken stock; One 14-ounce can tomato puree; 1 oregano sprig; 2 bay leaves; 4 1/2 pounds skinless whole chicken legs; Twelve 5-inch flour tortillas; 3 tablespoons distilled white vinegar; Kosher salt; Pepper; Cilantro, lime wedges and sliced onion, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 white onion, thinly sliced
4 garlic cloves, sliced
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground coriander
2 cups chicken stock
One 14-ounce can tomato puree
1 oregano sprig
2 bay leaves
4 1/2 pounds skinless whole chicken legs
Twelve 5-inch flour tortillas
3 tablespoons distilled white vinegar
Kosher salt
Pepper
Cilantro, lime wedges and sliced onion, for serving

1
In a large enameled cast-iron casserole, heat the oil.
2
Add the onion, garlic, cumin and coriander.
3
Cook over moderately high heat until the onion is softened.
4
Add the stock, tomato puree, oregano and bay leaves; bring to a boil.
5
Add the chicken, cover partially and simmer until cooked, 35 to 40 minutes.
6
Meanwhile, preheat the oven to 400.
7
In batches, fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells.
8
Bake for 15 minutes, until crisp.
9
Remove the chicken from the sauce and shred the meat.
10
Return the meat to the sauce and simmer for 10 minutes.
11
Discard the bay leaves and oregano sprig.
12
Stir in the vinegar and season with salt and pepper.
13
Serve in the taco shells with cilantro, lime and onion.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 white onion, thinly sliced, 4 garlic cloves, sliced, 1 1/2 teaspoons cumin seeds, and more.

Yes, Chicken Tinga Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tinga Tacos

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