#chickentinga

Chicken Tinga Tacos are a spicy and flavorful Mexican dish. The shredded chicken is simmered in a smoky tomato and chipotle sauce, making it perfect for taco night. Top with your favorite toppings and enjoy!

Ingredients: 2 cups cooked shredded chicken. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 2 chipotle peppers in adobo sauce, minced. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 cup shredded cheese your choice. 1/2 cup sour cream. Fresh cilantro leaves for garnish. Lime wedges for serving.

Instructions: Heat a skillet over medium heat and add a bit of oil. Saut the chopped onion and garlic until they turn translucent. Add the shredded chicken, diced tomatoes, chipotle peppers, cumin powder, paprika, salt, and pepper. Cook for 10-15 minutes until the mixture is heated through and the flavors meld. Warm the tortillas in a dry skillet or microwave for about 30 seconds. Place a generous spoonful of the chicken tinga mixture onto each tortilla. Top with shredded lettuce, cheese, and a dollop of sour cream. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the tacos. Enjoy your delicious Chicken Tinga Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Chicken Tinga Lettuce Wraps are a lighter alternative to traditional tacos, featuring tender shredded chicken in a smoky, spicy tomato sauce. Wrapped in crisp iceberg lettuce leaves and topped with creamy avocado and tangy queso fresco, they're bursting with flavor and freshness.

Ingredients: 1 lb boneless, skinless chicken breasts, shredded. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 chipotle peppers in adobo sauce, minced. 1 teaspoon dried oregano. 1 teaspoon ground cumin. Salt and pepper to taste. 1 head iceberg lettuce, leaves separated. Optional toppings: diced avocado, crumbled queso fresco, chopped cilantro.

Instructions: In a skillet over medium heat, cook onions until translucent. Add garlic and cook for another minute. Stir in shredded chicken, diced tomatoes, chipotle peppers, oregano, and cumin. Season with salt and pepper. Simmer for 10-15 minutes, until flavors meld and sauce thickens. Spoon chicken tinga mixture onto lettuce leaves. Top with desired toppings like diced avocado, crumbled queso fresco, and chopped cilantro. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Chicken Tinga is a traditional Mexican dish featuring shredded chicken cooked in a flavorful tomato and chipotle sauce. It's spicy, smoky, and perfect for filling tacos, burritos, or serving over rice.

Ingredients: 2 lbs chicken breast. 1 onion, chopped. 3 cloves garlic, minced. 2 chipotle peppers in adobo sauce, chopped. 1 can 14.5 oz diced tomatoes. 1 tsp dried oregano. 1 tsp ground cumin. Salt and pepper to taste. 2 tbsp vegetable oil. 1/4 cup chicken broth or water. 1 tbsp brown sugar. Tortillas, for serving. Optional toppings: shredded lettuce, diced avocado, crumbled queso fresco, chopped cilantro, lime wedges.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Cook until the onions are soft. Cilantro, cumin, oregano, tomatoes, salt, and pepper should all be added. Mix well. Put chicken breasts in the pan and add water or chicken broth. Put the lid on top and cook on low heat for 20 minutes, or until the chicken is fully cooked. Take the chicken out of the pan, use two forks to shred it, and then put it back in the pan. After you add the brown sugar and stir it in well, cook for 5 more minutes. Put chicken tinga on warm tortillas and top with whatever you like.

Prep Time: 15 minutes

Cook Time: 30 minutes

I'm on a mission.

The mission is simple: source as many of our weekly groceries as possible from local sources. Of course, it's currently January in British Columbia, meaning certain things have fallen by the wayside: fresh spinach, bell peppers, eggplant. And truth be told, we still get a few things from far-flung regions of the world, chiefly bananas, or flour tortillas.

But all in all, I believe we're executing this mission quite well: the last time I was in a conventional grocery store was just to buy toilet paper!

This dish, titillating chicken tinga tacos, is an ode to what's possible for local, January eats:

The chicken is from Dueck Falkland Farms, just up the valley from us in Falkland.

The lettuce is from a newly formed hydroponic operation in Armstrong.

The radish microgreens are from right here in Kelowna and are so zesty!

The cheese is from Triple Island Farms in Lumby. Caraway gouda is...so gouda ;-)

Add to this onions and garlic, also locally sourced, and you've got a full-fledged, 99% home-grown meal! (The taco shells and poblano peppers may be further afield, let's say 1% non-local.)

The recipe came from a fevered Google search at the 11th hour on Sunday, the top result from my "slow-cooker chicken recipes" query. It just so happens to originate from one of my favourite online food resources, The Kitchn. The recipe is here and I hope you love it as much as we did.