Mexican Shredded Chicken Tinga Tacos
Tender shredded chicken breast simmered in a smoky spiced cumin-tomato sauce and served in warm tortillas for an easy dinner.
These vibrant chicken tinga tacos deliver rich authentic flavor in just over half an hour. Tender chicken breast is gently poached, shredded, and simmered in a fragrant sauce of crushed tomatoes, aromatic minced garlic, toasted cumin, and rich broth. It makes an effortlessly healthy, dairy-free, and gluten-free meal packed with lean protein.
Ingredients
Every ingredient is a real Clearshelf product, scored- 951 1/2 lb boneless skinless chicken breast, trimmed
- 881 cup chicken broth
- 781 1/2 cups crushed tomatoes
- 971 tbsp avocado oil
- 901 tbsp minced garlic
- 901 1/2 tsp ground cumin
- 721 tbsp chili powder
- 851 tsp dried oregano
- 1 cup water
- 1 tsp salt, divided
- 1/2 tsp black pepper
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Place the boneless skinless chicken breast in a medium pot with the water, half of the chicken broth (0.5 cup), 0.5 teaspoon of the salt, and the black pepper.
- 2
Bring the liquid to a rolling boil over medium-high heat, then immediately lower the heat to medium-low, cover with a lid, and simmer gently for 12 minutes until cooked through and opaque to the center.
- 3
Transfer the poached chicken breast to a cutting board, let rest for 2 minutes, and shred finely using two forks. Measure and reserve 0.25 cup of the poaching broth from the pot, then discard the remainder.
- 4
Warm the avocado oil in a wide skillet over medium heat. Stir in the minced garlic, ground cumin, chili powder, and dried oregano, cooking for 1 minute until fragrant and lightly toasted.
- 5
Pour the crushed tomatoes, remaining 0.5 cup chicken broth, reserved 0.25 cup poaching liquid, and remaining 0.5 teaspoon salt into the skillet. Simmer uncovered over medium heat for 6 minutes until slightly reduced.
- 6
Fold the shredded chicken into the sauce, tossing thoroughly over medium-low heat for 4 minutes until the chicken has absorbed the smoky cumin-tomato flavors.
- 7
Remove the skillet from the heat, spoon the warm chicken tinga generously into warm tortillas, and serve immediately.
Store leftover chicken tinga in a sealed container in the refrigerator for up to 4 days; the flavors deepen further overnight and reheat beautifully on the stovetop with a splash of broth.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.