Chicken Tinga Burritos
My latest go-to when feeding a crowd…
Nothing about this recipe is very original, as you’ll find that Chicken Tinga tends to be made in very similar ways with subtle ingredient and technique differences here and there. This is just the way I like to make it to keep things simple, but still flavorful and nutrient-rich (I’m always adding in that bone broth wherever I can).
Make the Chicken Tinga ahead of time, and serve it up with rice or quinoa cooked in bone broth, black beans and all the toppings so folks can roll up their own burritos to their liking. My personal favorite way is the heat up the tortilla a bit so the manchego melts on top. Then, fill it up with the chicken, black beans, pickled onions, avocado and lots of cilantro.
YOU WILL NEED
for the Chicken Tinga
1 tablespoon ghee
1 sweet onion or two shallots, chopped
2 garlic cloves, finely chopped
1 teaspoon fine sea salt
1 teaspoon Aleppo pepper or 1 chipotle pepper in adobo, chopped
1 teaspoon ground cumin
1 tablespoon fresh oregano leaves
1 can fire-roasted tomatoes
1/2 cup chicken bone broth
4 boneless chicken breasts or 6-7 boneless chicken thighs
for the burrito goodies
grain-free tortillas
rice or quinoa cooked in bone broth
black beans
pickled onions
fresh cilantro
sliced avocado
shredded manchego cheese
lime
TO MAKE
for the Chicken Tinga
In a medium pot set over medium heat, melt the ghee. Add the onions and garlic to cook until translucent.
Stir in the salt, Aleppo pepper, and cumin. Add in the oregano, fire-roasted tomatoes, and bone broth. Bring the mixture to a simmer and blend using an immersion blender or carefully pouring the mixture into a blender and processing until smooth. (If using a stand blender, add the smooth Tinga sauce back into the pot.)
Place in the chicken in the puréed sauce and bring it back to a simmer set over medium low heat. Cover and let simmer until cooked through, about 30 minutes. The chicken should shred very easily when it is done.
Serve right away or refrigerate in a sealed container for up to 5 days.
To make the burritos, gently heat the tortilla, add the desired fillings, and roll it up. Enjoy!