Chicken Tinga Tacos


1 cup low-sodium organic chicken broth

1 tsp unflavored gelatin (preferably from grass-fed cows)

1 tbsp olive oil

3/4 cup chopped onion (approx. 1 medium)

4 cloves garlic, finely chopped

1 cup all-natural tomato puree

1 tbsp chili powder

1 tsp dried oregano leaves

2 bay leaves

2 canned chipotle chili peppers in adobo sauce, finely chopped OPTIONAL 

1 tbsp adobo sauce (sauce from the canned chipotle chili peppers in adobo sauce) OPTIONAL

1 tbsp fresh lime juice

1 tsp finely grated lime peel (lime zest) 

3 cups shredded cooked chicken breast 

1/4 tsp sea salt (or Himalayan salt) 

1/4 tsp ground black pepper

8 (6-inch) corn tortillas 


1. Sprinkle broth with gelatin in a small bowl. Set aside.

2. Heat oil in medium nonstick skillet over medium high heat until fragrant.

3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add broth mixture, tomato puree, chili powder, oregano, bay leaves, chipotle chili peppers, adobo sauce, lime juice, lime peel, chicken, salt, and pepper. 

Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 minutes, or until sauce is reduced by half.

6. Remove bay leaves. 

Divide 3⁄4 cup (1 Red container) chicken mixture between two tortillas for each serving. 

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