Authentic Chicken Tinga Tacos

This recipe is full of flavor and easy to make- try it and you won't be disappointed!!!
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CHARLOTTE – Making chicken Tinga in a slow cooker is a great way to save time and the hassle of coming up with a meal plan after a busy day at work. Chicken Tinga, historically is from the great city of Puebla, Mexico and is traditionally made with shredded chicken, tomatoes, onions, chipotle peppers, and spices that are simmered together for hours. This recipe is meant for the busy family that can set this in the morning and come home to a hot meal!  Remember to prep this the night before, so you can set it and forget it on the next morning. Enjoy~

Chicken Tinga Tacos (yield 4-6 servings)



Prep Time: 35 Minutes | On the Table: 6-10 hours

Slow Cooker Crock Pot

2 lbs. Boneless Chicken Breasts  | ¼ cup Olive Oil

2 Chipotle Peppers in Adobo, minced, canned from your local market

1 small can Tomato Paste   | Sea Salt and Pepper to taste

½ teaspoon oregano, dried | 4 tablespoon Chopped Cilantro

1 14 oz. can Rotel diced Tomatoes and Green Chilis  | 2 Garlic Cloves Minced

½ Yellow Onion, Small Diced  | ½ Cup Chicken Stock

Shredded Cotija Cheese  |  6″ Flour Tortillas  |  Fresh Salsa Fresca

***THE NIGHT BEFORE*** Season your chicken breast with sat, pepper and a small amount of the Adobo liquid.  Heat to medium high a large sauté pan and sear your chicken breast on each side with ½ of the olive oil.  Layer the chicken on the bottom of the crack pot pan.  NOW- sauté the onions and garlic over medium heat with the remining olive oil.  Once sautéed, add in the Rotel, oregano, chipotle peppers, tomato paste and chicken stock and stir.  Bring to a boil, then immediately pour over the chicken and refrigerate.

In the morning, set your slow cooker crock pot to “LOW” for 5 hours- make sure your slow cooker defaults to “Keep Warm” after it finishes the timed cooking.  Set the crock pot pan inside the crock pot and place the lid on top.  Once you get home, you should have fork tender chicken that you can break apart with a pair of tongs.  The meat should be slightly shredded and should have a tomato-chipotle flavor profile.  Place a small amount of the meat inside the flour tortilla, sprinkle with a touch of salsa fresca and shredded cojita cheese, then top with chopped cilantro!  Serve with Spanish Rice, Spicy Black Beans and Coronas!  Before dinner starts, put on “Los Tucanes de Tijuana Mix” and make some memories! Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!