Mardi Gras Chicken Tinga Tacos

Published on March 4, 2019 | By
chicken tinga tacos

Mardi Gras tacos?? Several years ago I travelled to Oaxaca with friends for Mardi Gras. Oaxaca is a magnificent city with a fascinating pre-Hispanic and colonial archeological history, colorful markets, gastronomic delights and folklore. The “mercados” or markets are abundant with indigenous ingredients for preparing mole, as well as coffee beans, mezcal, fresh squeezed juices, and most famously “chapulines,” or grasshoppers, that are abundant and add an extra crunch to your tacos. The chapulines are supposedly high in protein and are a favorite snack in this part of Mexico. I have not included them in this recipe for Oaxacan style chicken tinga tacos, but you may add them if you dare!

The chicken tinga can be prepared quickly and easily and can be made ahead if needed. It is the perfect party food and can be served with all of your favorite taco or nacho toppings, allowing your guests to pick and choose and create their own unique version of a Mexican Mardi Gras taco.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 4 tomatoes, parboiled, peeled and seeded
  • 5 cloves of garlic
  • 2 tsp oregano
  • 1/2 tsp cumin
  • 7-8 oz of chili chipotle in adobe sauce
  • 1 cup of chicken broth
  • 3-4 boneless skinless chicken breasts
  • 2 medium onions, sliced
  • 1/4 cup cooking oil
  • 1 tsp salt
  • Tostado chips for tacos or nachos, with garnishes of your choice: avocado slices, jalapeños, chopped lettuce, grated cheese

Instructions

  1. Bring water to a boil in a pot large enough to fit 4 tomatoes. Drop tomatoes into boiling water for 5-10 minutes or until the skin begins to split. Peel the tomatoes, cut them in half, and remove seeds.
  2. Place the tomatoes, oregano, garlic, and cumin in a blender or food processor. Blend until smooth. Add the chipotle peppers in sauce. Blend or process again to combine.
  3. Boil the chicken breasts for 20 minutes or until cooked through. Remove the breasts and allow to cool. Reserve the broth. When the chicken breast are cooled, shred them with a fork or with your hands.
  4. Heat the oil in a large pot. Add sliced onions and cook over low to medium heat until soft and slightly caramelized. Add shredded chicken to onions. Slowly add tomato chipotle mixture and combine well. Add salt.
  5. Stir in one cup of the chicken broth. Bring the chicken tinga to a slow simmer and cook for 30-40 minutes.
  6. While the chicken tinga is simmering, you may prepare the tostadas or tacos. You can fry or oven crisp the tostado to serve as an open faced tostado or a folded taco. Some people like to serve these as nachos too. The chicken is adaptable to any of these presentations.
  7. I like to top my chicken tinga tacos with grated monterey jack cheese, sliced avocado, and lime. You can also add lettuce and more salsa or any of your favorite toppings for tacos if you wish. Happy Mardi Gras.
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