Chicken Tinga Tacos with Tomatillo Salsa & Mexican-Style Corn on the Cob

Chicken Tinga Tacos

with Tomatillo Salsa & Mexican-Style Corn on the Cob

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In Mexican cuisine, “tinga de pollo” (or chicken tinga) is a popular dish of shredded chicken in a spiced sauce. Here, we’re cooking up a savory, tomatillo-based salsa with Mexican oregano, ancho chile powder and more. And we’re wrapping corn tortillas around our chicken tinga to make delicious tacos. Feel free to customize each taco however you’d like—there’s an array of tasty ingredients to choose from! On the side, we’re serving another flavorful and traditional Mexican preparation: corn on the cob dressed with sour cream, Cotija cheese and spices.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Chicken Tinga Tacos with Tomatillo Salsa & Mexican-Style Corn on the Cob
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel, halve and thinly slice the onion. Remove and discard the papery husks of the tomatillos; medium dice the tomatillos. Remove and discard the husks and silks of the corn; cut each cob into thirds. Pick the cilantro leaves off the stems; discard the stems. Quarter the limes.

Cook & shred the chicken:
2 Cook & shred the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. When cool enough to handle, using 2 forks, shred the cooked chicken into bite-sized pieces.

Make the salsa:
3 Make the salsa:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos and ⅔ cup of water; season with salt and pepper. Cook, occasionally smashing the tomatillos with a spoon, 11 to 13 minutes, or until thickened and saucy.

Warm the tortillas:
4 Warm the tortillas:

While the salsa cooks, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Place directly on the oven rack (or on a sheet pan). Warm in the oven 8 to 10 minutes, or until heated through. Remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.

Cook & dress the corn:
5 Cook & dress the corn:

While the tortillas warm, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until tender and bright yellow. Drain thoroughly; set aside to cool slightly. Just before serving, divide half the sour cream, half the cheese and as much of the remaining spice blend as you’d like between the cobs; season with salt and pepper to taste. Transfer to a serving dish. Garnish with ¼ of the cilantro.

Finish & serve your dish:
6 Finish & serve your dish:

Add the shredded chicken to the pan of salsa; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat. Stir in the juice of 4 lime wedges; season with salt and pepper to taste. Transfer to a serving dish. Serve with the warmed tortillas, dressed corn and remaining sour cream, cheese, cilantro and lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel, halve and thinly slice the onion. Remove and discard the papery husks of the tomatillos; medium dice the tomatillos. Remove and discard the husks and silks of the corn; cut each cob into thirds. Pick the cilantro leaves off the stems; discard the stems. Quarter the limes.

2 Cook & shred the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. When cool enough to handle, using 2 forks, shred the cooked chicken into bite-sized pieces.

Cook & shred the chicken:
Make the salsa:
3 Make the salsa:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos and ⅔ cup of water; season with salt and pepper. Cook, occasionally smashing the tomatillos with a spoon, 11 to 13 minutes, or until thickened and saucy.

4 Warm the tortillas:

While the salsa cooks, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas. Place directly on the oven rack (or on a sheet pan). Warm in the oven 8 to 10 minutes, or until heated through. Remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.

Warm the tortillas:
Cook & dress the corn:
5 Cook & dress the corn:

While the tortillas warm, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until tender and bright yellow. Drain thoroughly; set aside to cool slightly. Just before serving, divide half the sour cream, half the cheese and as much of the remaining spice blend as you’d like between the cobs; season with salt and pepper to taste. Transfer to a serving dish. Garnish with ¼ of the cilantro.

6 Finish & serve your dish:

Add the shredded chicken to the pan of salsa; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat. Stir in the juice of 4 lime wedges; season with salt and pepper to taste. Transfer to a serving dish. Serve with the warmed tortillas, dressed corn and remaining sour cream, cheese, cilantro and lime wedges on the side. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6