Chicken Tinga Tacos


1 tablespoon extra-virgin olive oil

1 cup roughly chopped sweet onion

2 garlic cloves, minced

3 tablespoons pureed chipotle peppers in adobo


1 package (3.5oz Spice & EZ Tombstone Dry Rub

¾ cup canned crushed fire-roasted tomatoes

¼ cup chicken stock

3 cups shredded rotisserie chicken

10 six-inch corn tortillas

2 ripe avocados, sliced

¼ cup chopped fresh cilantro

½ cup diced red onion

Crumbled cotija cheese

1 lime, cut into wedges



1. Heat a large skillet over medium. Add the oil and sweet onion and sauté until tender, stirring occasionally, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the chipotles, Spice & EZ's Tombstone Dry Rub and toast for 1 minute. Add the tomatoes, stock and salt. Bring to a simmer and cook for 7 minutes.

2. Transfer the tomato mixture to the bowl of a blender and puree until smooth. Return the sauce to the pan over low heat. Add the chicken
and cook for 5 minutes. Taste and add more salt if necessary.

3. Warm the tortillas by placing them directly over a gas flame to char the edges, transferring to a plate and covering with a towel once each is finished. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion and cotija. Serve with a lime wedge for squeezing.

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