If chicken tacos were art, they would be hotel room art. Nobody really loves hotel room art. I mean, chicken tacos are pretty boring, but if you cover them up with toppings they are fine. Hotel room art is pretty nondescript (or even straight-up ugly), but looks much better if you can see the beach out of the window. Do you see what I mean?
If chicken tinga tacos were art, they would be Van Gogh. Full of color, flavor, complexity, and depth. They are wonderful on their own – no beach scene needed. If you’re looking to step up your chicken taco game, try this chicken tinga recipe. Chicken tinga is slow cooked in a mouth-watering sauce of sliced onions, garlic, and tomato-chipotle sauce. Try these, and you’ll never go back to the hotel room art chicken tacos again.
3-4 chicken breasts (use thighs if you prefer)
1 Tbsp. olive oil
1 yellow onion, sliced
3 cloves garlic, minced
1 can diced tomatoes
¼ c. tomato sauce
2 Tbsp. tomato paste
½ c. chicken broth
3-4 chipotle peppers in adobo sauce (less if you don’t like spicy)
2 tsp. oregano
2 tsp. cumin
Salt and pepper to taste
Heat the olive oil in a large skillet over medium high heat. Add the onions and cook for 3-4 minutes. Add the garlic, cumin, and oregano, and cook for one more minute, or until fragrant. Add the chicken breasts and cook until they are browned on both sides. Place in the slow cooker.
Combine the tomatoes, tomato paste, tomato sauce, broth, and chipotles in a food processor and process until smooth, leaving a few small chunks. Pour the sauce over the chicken in the slow cooker. Cook on low for 5-6 hours.
When you’re ready to eat, shred the chicken directly in the slow cooker so that the pieces get nice and saucy. Season with salt and pepper to taste.
Serve with tortillas and all of your favorite taco toppings!