Chicken Tinga Tacos

CHICKEN TINGA TACOS😍

Yes, us San Diegans are spoiled with great tacos, but that doesn’t mean we’re the only ones that can have all the fun. This weeknight meal comes together in no time, with so much flavor you won’t believe there’s only 5 ingredients. Take your Taco Tuesday to the next level with this one, InstantPot, and Crockpot methods below, stovetop method linked here! 

Typically when making my Chicken Tinga Tostadas (linked here), I use rotisserie chicken and cook over the stove - SUPER easy. But when I’m shopping at Trader Joe’s and don’t want to go somewhere else just for a rotisserie chicken, I grab a package of chicken thighs and whip out my InstantPot for an awesome meal prep friendly meal. If you are prepping for lunches for the week, keep the chicken tinga and tortillas separate to avoid them getting soggy. When you’re ready to eat, reheat the chicken and top with fresh toppings.

Serves 4-5.

Ingredients:

For the InstantPot or Crockpot Chicken Tinga:

• 6-7 chicken thighs (about 1.5 pounds or so)

• 1 onion, sliced in half and then sliced thinly

• 1 can crushed tomatoes

• 2-3 chipotles in adobo, chopped

• 2 tbsps adobo sauce

• 1 cup chicken broth

• 2 garlic cloves, minced

• Salt to taste

• 1 tbsp olive oil

For the Tacos*:

• 12 street taco sized flour or corn tortillas (or 6 regular)

• 2 avocados

• 1 lime

• ½ tsp garlic powder

• Salt to taste

• Cilantro for topping

• Cotija for topping (optional but highly recommended)

*Tip: If cooking for 1 or 2, prep the chicken tinga, but only make enough guac or other toppings for the servings you will eat immediately, as they won’t save as well when stored.

Directions:

For the InstantPot Chicken Tinga:

•  Set InstantPot to saute and drizzle in the olive oil. Add the onions with a pinch of salt and cook for 6-7 minutes until soft.

• Add garlic and cook for 1 more minute.

• Press cancel, then add in the chicken broth, using a wooden spoon to scrape up the browned bits.

• Add in the canned tomatoes, adobo peppers, adobo sauce, and chicken thighs.

• Set to high pressure (or manual) for 15 minutes. Once the time is up, let the pressure release naturally for 10 minutes before switching the valve to release.

• Remove the chicken from the pot and shred with two forks.

• For a thicker sauce, set the InstantPot to saute and cook, stirring occassionally, for 5-7 minutes until thickened.

• Add back in the shredded chicken and taste before seasoning with salt. Keep warm until serving.

For the Crockpot Chicken Tinga:

• Add chicken thighs, crushed tomatoes, sliced onions, garlic, chicken broth, adobo peppers, adobo sauce, and a pinch of salt to a crockpot. 

• Stir and set to high for 3-4 hours or low for 7-8.

• Once cooked, remove the chicken, shred with two forks, and add back into the pot and stir through.

• Taste and season with salt to taste.

For the Chicken Tinga Tacos:

• In a bowl, mash the avocado, lime juice, garlic powder, and salt.

• Warm tortillas for 30 seconds per side over an open flame for a gas stove, or in a dry skillet for electric.

• Add the mashed avocado to the warmed tortilla, top with the chicken tinga mixture, and top with cilantro, cotija, and other desired toppings. Enjoy!