Cook at home

Chicken Tinga Tacos

Shredded chicken simmered in a smoky tomato-onion sauce and piled onto warm corn tortillas with cilantro and lime.

Ingredients

• 1 1/2 lb chicken breast, boneless skinless
• 1 tbsp vegetable oil
• 1 onion, sliced
• 3 clove garlic, minced
• 1 cup tomato sauce
• 2 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano dried
• 1/2 tsp salt
• 12 corn tortilla
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut in wedges

Steps

1. Place the chicken in a saucepan, cover with water and simmer gently for 18 to 20 minutes, until it reaches 165 F (74 C) inside. Remove, cool slightly and shred with two forks.
2. Heat the oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook 30 seconds.
3. Stir in the tomato sauce, smoked paprika, chili powder, cumin, oregano and salt. Simmer 5 minutes until slightly thickened.
4. Add the shredded chicken and 1/4 cup of the cooking liquid, then simmer 5 minutes so the chicken absorbs the sauce.
5. Warm the tortillas in a dry skillet for 30 seconds per side. Fill each with chicken, then top with cilantro and a squeeze of lime.