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Chicken Tinga Tacos

with Creamy Avocado & Cotija Cheese

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chicken tinga is a specialty of Puebla, Mexico that marries shredded chicken with hot, savory chipotle peppers and sweet tomatoes. For our tacos tonight, we’re making a milder take featuring ancho chiles, or dried poblano peppers, which have a pleasantly earthy flavor backed by a hint of smoke. Plump, sunny-hued tomatoes brighten the sauce, while bell pepper (yours may be green or purple) adds subtle sweetness. A creamy avocado spread, slathered onto the tortillas, also helps tame the heat of the filling.

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ingredients
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step-by-step
instructions
Cook & chop the chicken:
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 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; once cool enough to handle, roughly chop.

Prepare the ingredients:
2 Prepare the ingredients:

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 the pepper crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the cilantro leaves and stems. Quarter the lime. Pit, peel, and medium dice the avocado; place in a medium bowl and season with salt and pepper. Top with the juice of 2 lime wedges to prevent browning.

Warm the tortillas:
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.

Start the sauce:
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, pepper, and bay leaf; 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, 3 to 4 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Add the chicken & finish the sauce:
5 Add the chicken & finish the sauce:

Add the chopped chicken and seasoned tomatoes to the pan. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until heated through and thoroughly combined. Turn off the heat. Carefully remove and discard the bay leaf. Stir in the juice of the remaining wedges. Season with salt and pepper to taste.

Make the creamy avocado & serve your dish:
6 Make the creamy avocado & serve your dish:

While the sauce cooks, to the bowl of seasoned avocado, add the sour cream and half the cilantro; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Divide the warmed tortillas among 4 dishes. Divide the creamy avocado among the tortillas. Top with the finished chicken and sauce. Garnish with the cheese and remaining cilantro. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Cook & chop the chicken:
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 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; once cool enough to handle, roughly chop.

2 Prepare the ingredients:

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 the pepper crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the cilantro leaves and stems. Quarter the lime. Pit, peel, and medium dice the avocado; place in a medium bowl and season with salt and pepper. Top with the juice of 2 lime wedges to prevent browning.

Warm the tortillas:
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, pepper, and bay leaf; 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, 3 to 4 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Start the sauce:
Add the chicken & finish the sauce:
5 Add the chicken & finish the sauce:

Add the chopped chicken and seasoned tomatoes to the pan. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until heated through and thoroughly combined. Turn off the heat. Carefully remove and discard the bay leaf. Stir in the juice of the remaining wedges. Season with salt and pepper to taste.

6 Make the creamy avocado & serve your dish:

While the sauce cooks, to the bowl of seasoned avocado, add the sour cream and half the cilantro; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Divide the warmed tortillas among 4 dishes. Divide the creamy avocado among the tortillas. Top with the finished chicken and sauce. Garnish with the cheese and remaining cilantro. Enjoy!

Make the creamy avocado & serve your dish: