Chicken Tinga Tacos are loaded with flavor due to the chipotle peppers. The Mexican Cream mellows the heat. Topped with cool, crisp, fresh vegetables, this dish is spectacular.
6 white corn tortillas
1 Tbls. olive oil
1 pureed tomato
1 1/2 Tbls. chipotle peppers in adobo sauce (found in Mexican aisle at Grocer)
3/4 cup water
3 cups cooked chicken, shredded (I use rotisserie.)
3 Tbls. Mexican cream
1/2 white onion, sliced thin
1 cup green cabbage, shredded
6 Tbls. pico de gallo
3 Tbls. feta cheese, crumbled
1. In a small skillet, cook tortillas in olive oil over medium heat, one at a time until crisp, about 1 minute each side, turning once.
2. Place tortillas on paper towel lined plate and cover.
3. In medium saucepan, combine tomato paste, chipotle peppers, and water. Cook over medium heat until warm, about 2 minutes.
4. Add chicken to tomato mixture. Stir to combine and cook another 3 minutes.
5. Divide chicken mixture, crema, onion, cabbage, pico, and feta cheese evenly among tortillas.
Serves 6
This recipe is a variation I found in Sunset Magazine.
