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Chicken Tinga Tacos
Chicken Tinga Tacos

Chicken Tinga Tacos

Makes 4 to 6 servings

  • 1 pound chicken tenders
  • 1 celery stalk, halved
  • 1 carrot, halved
  • A couple sprigs of parsley
  • About 10 peppercorns
  • Olive oil
  • 1/2 of an onion, diced
  • 3 to 4 cloves garlic, minced
  • 2 chipotles in adobo, finely chopped
  • 2/3 cup canned corn, rinsed and drained
  • 1 cup canned black beans, rinsed and drained
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • Sea salt and pepper (if needed)
  • 6 to 8 tortillas (corn or flour)
  • 1 avocado, chopped
  • Handful of chopped cilantro
  • 3 to 4 tablespoons goat cheese, crumbled
  • 2 to 3 limes, cut into wedges

1. Poach chicken tenders: Put chicken, celery, carrot, parsley and peppercorns in a saucepan. Cover with water, put on the stove over medium-high heat, and cover. When it boils, reduce heat to a simmer and set the timer for 10 minutes. Let the chicken cool in the pot if you have time; if you don’t, shred chicken and proceed to the next step.

2. Drizzle a little olive oil in a large skillet, add onion and garlic and turn heat to medium-low. Cook just until the onion is translucent, about 5 to 10 minutes. Add chipotles, corn and black beans and stir. Add shredded chicken and let mixture cook 10 to 15 minutes. Add tomatoes and let it go for 5 minutes more. Taste and add seasonings if necessary. Serve on warmed tortillas with avocado, cilantro, goat cheese and limes.

Ellise Pierce is the Cowgirl Chef and author of “Cowgirl Chef: Texas Cooking With a French Accent” (Running Press). Read her blog and watch her cooking videos on You can also follow her on Twitter, @cowgirlchef.

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