Tacos de Tinga de Pollo

Ingredients

For the Tinga:

• 1.5 lbs boneless chicken breasts (or use rotisserie chicken)
• 2 tbsp olive oil
• 1 large white onion, thinly sliced
• 3 cloves garlic, minced
• 2-3 chipotle chiles in adobo, chopped (adjust for heat preference)
• 1 tbsp adobo sauce from can
• 1 can (14 oz) crushed tomatoes or fire-roasted tomatoes
• 1 cup chicken broth
• 1 tsp Mexican oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste

For Serving:

• 8 OLE Xtreme Wellness Protein Plus Tortillas
• 1/2 cup crumbled queso fresco or cotija cheese
• 1/2 white onion, finely diced
• Fresh cilantro, chopped
• Mexican crema (or sour cream)
• Lime wedges
• Sliced radishes (optional)

TOPPINGS

Directions

1. Cook the chicken: If using raw chicken, boil breasts in salted water for 15-20 minutes until cooked through (165°F internal temperature). Let cool, then shred with two forks. If using rotisserie chicken, simply shred 3 cups of meat.
2. Caramelize the onions: Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for 5-7 minutes, stirring occasionally, until softened and beginning to turn golden. This step builds the flavor foundation.
3. Build the sauce: Add minced garlic to the onions and cook for 1 minute until fragrant. Add chopped chipotle peppers, adobo sauce, crushed tomatoes, chicken broth, oregano, and cumin.
4. Simmer: Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally. The sauce will reduce slightly and flavors will meld together beautifully.
5. Combine: Add the shredded chicken to the sauce and stir to coat every piece. Simmer for 5-7 more minutes until the chicken is well integrated with the sauce and the mixture has thickened. Season with salt and pepper to taste.
6. Warm tortillas: Heat OLE Protein Plus tortillas on a dry comal or skillet until soft, pliable, and lightly charred.
7. Assemble and serve: Fill each warm tortilla generously with tinga. Top with crumbled queso fresco, diced raw onion, fresh cilantro, and a drizzle of crema. Serve with lime wedges and radishes on the side.