Chicken Tinga Tacos with Roasted Poblano Salsa
Ingredients
For the chicken tinga:
- 500 gms chicken; cooked and shredded
- 2 tbsp vegetable oil
- 1 medium onion finely sliced
- 2 large garlic cloves finely chopped
- 2 tbsp fresh parsley finely chopped
- 3 large red tomato finely chopped
- 2-3 chipotle peppers in adobo sauce adjust to your heat preferences; chopped
- Salt to season
- Black pepper to season
For the salsa:
- 2 poblano peppers
- 1 large red onion finely chopped
- 2 ripe red tomatoes finely chopped
- 2 tbsp fresh coriander leaves finely chopped
- 1 lemon
- Salt to season
Others:
- 1 packet of mini corn tortillas
- Lemon wedges
Instructions
For the tinga:
- Cook the chicken with a bit of salt, shred and keep aside.
- In a large pan, heat oil and add the sliced onions. Soften for about 2 minutes and then add the garlic.
- Cook for about 2 minutes or till fragrant and then add the tomatoes and parsley. Lower heat and cook till the tomatoes have begun to release their juices and turn slightly mushy.
- If the tomatoes you use do not release enough juice, add a few tbsps of water.
- Next add the chicken and chipotle peppers; season with salt and pepper. Cook for about 8 to 10 minutes till the sauce has reduced and the mixture comes together.
For the salsa:
- Roast the Poblano peppers till the outside skin has charred well; I did this on a stovetop but you can use the oven too. Cool lightly and remove the skin, pith and seeds. Chop the flesh and add to a bowl.
- To the same bowl, add chopped onions, tomatoes and fresh coriander; mix well to combine.
- Squeeze lemon juice and season with salt.
Notes
Leftover rotisserie chicken works well for a tinga.
If you can’t find Poblano peppers, use any other type of peppers. Bell peppers/capsicum also work great though this wont’ give any heat.