Siete Chicken Tinga Tacos
Recipes

Siete Chicken Tinga Tacos

These chicken tinga tacos take little to no time to make, and pack a strong punch of flavor thanks to the combination of Siete's Chorizo Seasoning, chipotle peppers, and tomato mix. It also works great as a one pot recipe! Best results will come from cooking slow and steady.

by Chef Mario

Ingredients

1 lb boneless, skinless chicken thighs (seasoned)

1 small onion, diced

2 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

1-2 (~1 tbsp) chipotle peppers in adobo sauce, chopped

2 tbsp Siete Chorizo Seasoning

2 tbsp Sizzle

Salt and pepper, to taste

Corn tortillas

Toppings (use as desired): diced avocado, crumbled queso fresco, chopped cilantro, lime wedges

Instructions

Active Time: 30 minutes

Full Time:

Serves 6
1

Season the chicken thighs with salt and pepper. In a large skillet, heat 1 tbsp of Sizzle over medium-high heat. Add the chicken thighs and sear until browned on both sides, about 5-7 minutes per side.

2

Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining tbsp of Sizzle and add the onion and garlic. Cook until softened, about 2-3 minutes, stirring often.

3

Add the diced tomatoes, chipotle peppers, and the Siete Chorizo Seasoning. Stir to combine.

4

Return the chicken to the skillet and coat with the tomato mixture. Reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.

5

Once the chicken is cooked, shred it using two forks.

6

To assemble the tacos, warm the corn tortillas and fill them with shredded chicken tinga. Top with diced avocado, crumbled queso fresco, chopped cilantro, and a squeeze of lime juice.