Chicken Tinga Tacos

  • Category Lunch
  • Cook Time 00:40:00
  • Prep Time 00:05:00
  • Serves 6
  • Cuisine Wrap
  • Diet Dairy Free
We stewed chicken with onion, tomatoes and spices, then scooped  it into crispy wrap for the perfect, flavorful taco!

Ingredients

  • Angelic Bakehouse Garden Wraps
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 4 garlic cloves, sliced
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp ground coriander
  • 2 cups chicken stock
  • 1 14 oz can tomato puree
  • 1 oregano sprig
  • 2 bay leaves
  • 4 1/2 lbs skinless whole chicken legs
  • 3 tbsp distilled white vinegar
  • Salt
  • Pepper
  • Cilantro, lime wedges and sliced onion, for garnish

Instructions

  1. Preheat oven to 400 F
  2. Heat oil on medium high heat in a dutch oven
  3. Add onion, garlic, cumin, and coriander. Cook until onion is softened, about 5 minutes
  4. Add stock, tomato puree, oregano and bay leaves to pot, bring to a boil. Add chicken and cover partially. Simmer for 35-40 minutes
  5. Fold tortillas in half and place between cups of an inverted muffin tin to form shells. Bake until crisp, about 15 minutes
  6. Remove chicken from sauce and shred the meat. Return to sauce and simmer for 10 minutes
  7. Discard bay leaves and oregano. Mix vinegar in and season to taste with salt and pepper
  8. Serve in taco shells with cilantro, lime, and onion
  9. Enjoy!