Chicken Tinga Tacos

1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
3⁄4 cup canned crushed fire-roasted tomatoes
1⁄4 cup chicken stock
1⁄2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)
10 Tia Lupita Cactus Corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion
crumbled cotija
1 lime, cut into wedges


Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Add 4 dollops of Tia Lupita Chipotle Hot Sauce for an extra kick and bring to a simmer, and cook for 7 minutes.

Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.

Serving: Prepare the garnishes. To assemble, top the Cactus Corn tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, cotija and Tia Lupita Chipotle hot sauce to taste.
Serve with a lime wedge for squeezing.

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