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Chicken Tinga Tacos
with Lime Sour Cream & Cotija Cheese
30 MIN
4 Servings
From the Test Kitchen
Chicken tinga is a specialty of Puebla, Mexico, marrying shredded chicken with hot, savory chipotle peppers and sweet tomatoes. For these tacos, we’re making a milder version featuring a delicious paste made from ancho chiles, or dried poblano peppers, whose pleasantly earthy flavor is backed by a hint of smoke. Petite, juicy tomatoes brighten the sauce. (Your tomatoes may be yellow or red, and your pepper may be green or purple, or even have streaks of red.)
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NutritionPER SERVING
-
Calories490 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 12 Corn Tortillas
-
4 oz Cherry Or Charm Tomatoes
- 3 cloves Garlic
- 1 Bell Pepper
- 1 Lime
- 1 Yellow Onion
- 1 bunch Cilantro
- 3 Tbsps Grated Cotija Cheese
-
1 Tbsp Ancho Chile Paste
- ¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Cook & chop the chicken:
Preheat the oven to 450ºF. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with foil, 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, roughly chop.
2
Prepare the ingredients & make the lime sour cream:
While the chicken cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Cut off and discard the pepper stem. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the cilantro leaves and stems. Quarter the lime. In a bowl, combine the sour cream, the juice of 2 lime wedges, and half the cilantro. Season with salt and pepper to taste.
3
Warm the tortillas:
Stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack; warm 9 to 11 minutes, or until heated through and pliable. Remove from the oven; transfer to a work surface and carefully unwrap.
4
Start the sauce:
While the tortillas warm, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the onion, garlic, and pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chile paste. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until thickened and saucy. Season with salt and pepper to taste.
5
Finish the chicken & sauce:
Add the chopped chicken and seasoned tomatoes to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and thoroughly combined. Turn off the heat. Stir in the juice of the remaining lime wedges. Season with salt and pepper to taste.
6
Assemble the tacos & serve your dish:
Divide the warmed tortillas among 4 dishes. Divide the lime sour cream among the tortillas. Top with the finished chicken and sauce. Garnish with the cheese and remaining cilantro. Enjoy!
1
Cook & chop the chicken:
Preheat the oven to 450ºF. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with foil, 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, roughly chop.
2
Prepare the ingredients & make the lime sour cream:
While the chicken cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Peel and roughly chop the garlic. Cut off and discard the pepper stem. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the cilantro leaves and stems. Quarter the lime. In a bowl, combine the sour cream, the juice of 2 lime wedges, and half the cilantro. Season with salt and pepper to taste.
3
Warm the tortillas:
Stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack; warm 9 to 11 minutes, or until heated through and pliable. Remove from the oven; transfer to a work surface and carefully unwrap.
4
Start the sauce:
While the tortillas warm, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the onion, garlic, and pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chile paste. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until thickened and saucy. Season with salt and pepper to taste.
5
Finish the chicken & sauce:
Add the chopped chicken and seasoned tomatoes to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and thoroughly combined. Turn off the heat. Stir in the juice of the remaining lime wedges. Season with salt and pepper to taste.
6
Assemble the tacos & serve your dish:
Divide the warmed tortillas among 4 dishes. Divide the lime sour cream among the tortillas. Top with the finished chicken and sauce. Garnish with the cheese and remaining cilantro. Enjoy!
Tips from Home Chefs