I know I just posted a taco recipe, but it’s May!

The warmer weather asks for lighter fare with flavor . Cinco de Mayo is here and another reason to have a go to taco recipe. This sauce is easy to put together. Make a double batch, divide and freeze some and use it another time

I am giving you two options to either make this with cooked chicken you have or start this in a slow cooker..

Chicken Tinga Tacos

Serves 4-8 depending on tortilla sizes

1 tablespoon olive oil

1 cup onion, chopped

2-3 cloves garlic, minced

1-3 chipotle peppers in adobo, chopped (you decide “heat” by how many you use)

1 teaspoon oregano

1 teaspoon cumin

1 cup crushed fire roasted tomatoes

1/4 cup chicken stock

1 teaspoon salt

juice of one lime

3 cup cooked shredded chicken (rotisserie works or left over chicken shredded)

or

3 large chicken breasts ready for a slow cooker

Methods:

Saute onions and garlic until softened and fragrant. Add other ingredients, blend together. Pour over shredded chicken .

Method 2

Using raw chicken breasts, add stock to the bottom of your slow cooker, add chicken, cover with sauce and cook on low for 3.5 – 4 hours, shred and use in tacos.

Toppings / Tortillas

Anything you like:

cilantro, cabbage slaw, pico de gallo, radish, sour cream, avocado, lime juice, feta or any cheese you like.

Tortillas:

I prefer corn, street size or taco size, char on a grill, gas stove, reheat in an oven. Flour can be used with the same methods for charring or warming. A lettuce wrap is delicious as well.

Enjoy