Chicken Tinga Tacos & Avocado Crema

chicken tinga tacos & avocado crema

-2 chicken breasts, shredded (roasted in a 350 degree oven for 45 min)

-2 chipotle peppers in adobo sauce (more is you like spice

-1 can diced tomatoes 

-1 yellow or red onion (whatever you have. 1/2 will be used for the tinga sauce & other half for the crema)

-1 cup chicken stock 

-2-3 garlic cloves 

-2 teaspoons brown sugar (light or dark)

-salt & pepper to taste 

-1 avocado 

-1/2 other half of the red onion or yellow onion 

-1 cup sour cream

-1 jalapeño (seeds removed)

-1 lime, juiced 

How to:

-for the tinga sauce, in a food processor combine diced tomatoes, brown sugar, half a onion, chipotle peppers, garlic, s&p

-in a medium saucepan add the cooked shredded chicken, chicken stock & tinga tomato sauce. let simmer for 30 min to cook the tomatoes down and let flavors combine. season more to your liking with s&p. add garlic powder, cumin & paprika (if you want to)

-for the avocado crema - add the sour cream, jalapeño, other1/2 of an onion, juiced lime and avocado in a food processor. season with salt & pepper to your liking. 

-pickled red onions- thinly slice red onions in a bowl and cover with white vinegar and a teaspoon of salt. refrigerate for two hours!