Enjoy the savory taste of tacos filled with Chicken Tinga made with a combination of onions, chipotle peppers and tomato topped with hearty White Rice, creamy avocado and crumbled cheese.
Cook rice according to package directions. Set aside.
Meanwhile, toss together red onion, vinegar, sugar and 1/2 tsp salt; let stand for 20 to 30 minutes or until lightly pickled.
Heat oil in a large skillet set over medium heat. Cook chopped onion, garlic and cumin for 3 to 5 minutes or until starts to soften. Stir in diced tomatoes and chipotle; bring to a boil. Stir in chicken, remaining salt and pepper. Cook for 10 to 15 minutes or until chicken is heated through, flavors marry and sauce thickens. Stir in rice until well combined. Stir in lime juice.
Serve chicken and rice mixture in warmed tortillas with avocado, pickled onion and crumbled feta.
Tip: Garnish with fresh cilantro and drizzle of sour cream, if desired.
The key to making a great chicken tinga is all in three special ingredients: onion, tomatoes and chipotle peppers. This authentic Mexican dish originated in Puebla but is currently served in many different ways throughout Mexico and many other countries.
Most commonly used as a savory filling, we’ve decided to put our chicken tinga to good use and prepare tacos with hearty white rice, avocado and tangy Feta cheese. Of course, you can mix and match the toppings for everyone to personalize their own taco, but make sure to always include those three key ingredients for a more traditional touch to your next Taco Tuesday meal.
Make this an opportunity to use up the leftover rice you’ve got in your fridge or rotisserie chicken from last night’s dinner. You can also use flour tortillas, use what you have to make this dish work for you. For a Mexican-inspired event pair with Green Mole with Grouper and Arroz Verde.