Chicken Tinga Tacos

These flavor-packed tacos deliver satisfying nourishment — think slow-braised chicken thighs for rich, comforting protein, creamy avocado for healthy fats, and fiber-rich rattlesnake beans and fresh pico de gallo to keep things vibrant, balanced, and delicious.  

INGREDIENTS

FOR THE TACOS 

2 corn tortillas 

4 ounces chicken tinga 

1 ounce avocado, sliced 

2 ounces pico de gallo 

1 tablespoon cotija cheese, crumbled 

3 ounces rattlesnake beans 

FOR THE CHICKEN TINGA 

(recipe yields 16 ounces) 

1-1/2 teaspoons canola oil 

1/4 cup yellow onion, diced 

2-1/4 teaspoons garlic, minced 

1-1/2 cups tomatoes, crushed 

3/4 teaspoon chipotle peppers 

1/8 teaspoon salt 

4 cups chicken stock 

3/4 teaspoon dry oregano 

1 bay leaf 

1/2 teaspoon cumin 

1 pound boneless, skinless chicken thighs 

INSTRUCTIONS

TO MAKE THE TACOS 

1. Warm tortillas on a grill, in a sauté pan, in the oven, etc. 

2. Place onto your serving plate.  

3. Build tacos: tinga, avocado, pico de gallo, cotija.  

4. Serve with rattlesnake beans on the side.  

TO MAKE THE CHICKEN TINGA  

1. Preheat the oven to 350 F. 

2. Place a pot over medium heat and add canola oil, onions, and garlic. Cook until onions are translucent. 

3. Add crushed tomatoes, chipotle peppers, salt, chicken stock, dry oregano, bay leaf, and cumin. Mix well. 

4. Place chicken thighs into a baking dish and pour in liquid from the pot. Cover baking dish with foil and braise in the oven for 2 hours. 

5. Remove from the oven and shred chicken. Return shredded chicken to braising liquid until ready to serve.