simple mexican recipe
The Best simple mexican recipe
What really gets me is how healthy it is without feeling like it’s some kind of diet food. The chicken is lean, and the spices—cumin, paprika, and a little garlic—give it a natural kick without sugar or excess oil. My kids think it’s just “yummy” because it’s not too spicy, but I know they’re getting fiber from the corn and veggies, and the protein keeps them full longer than fast food ever could. Plus, it’s flexible—you can swap in whatever’s on sale, whether it’s chicken, beans, or even tofu if you’re trying to cut back on meat. It’s that kind of recipe that makes you feel good about what you’re serving, whether it’s a Sunday family meal or a quick lunch for the kids after school.
Easy Chicken Tinga Tacos
A flavorful and simple Mexican-inspired dish featuring tender chicken braised in a smoky chipotle sauce, served on warm tortillas with fresh toppings. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless chicken thighs
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 2 tbsp chipotle peppers in adobo sauce
- 1 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 (14.5 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- ½ cup diced white onion
- ½ cup diced tomato
- ¼ cup crumbled cotija cheese
- 1 avocado, sliced
- Fresh cilantro, chopped
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Season chicken thighs with cumin, paprika, oregano, salt, and olive oil. Place on a baking sheet and bake for 25 minutes, then remove and set aside. -
2
In a skillet, sauté onion, garlic, and jalapeño until soft. Add chipotle peppers (reserving 1 tbsp adobo sauce), crushed tomatoes, tomato paste, and sugar. Stir in chicken broth and bring to a simmer. Simmer for 15 minutes. -
3
Remove chicken from the oven, cut into bite-sized pieces, and add to the sauce. Simmer for another 10 minutes until chicken is tender. -
4
Blend the sauce with the reserved adobo sauce until smooth. Heat tortillas in a skillet or warm them in a tortilla warmer. -
5
Assemble tacos by filling tortillas with chicken tinga, topped with shredded lettuce, diced onion, tomato, avocado, cilantro, and crumbled cotija cheese.
🔧Equipment
- Large skillet or pot
- Blender or food processor
- Mixing bowls
- Knife and cutting board
- Tortilla warmer or skillet
📊Nutrition Facts (per serving)
📝Notes
- For extra smokiness, add a pinch of smoked paprika to the sauce.
- Substitute chicken thighs with chicken breast if preferred.
- Store leftovers in the fridge for up to 3 days; reheat gently before serving.
Watch Video Of How Easy Chicken Tinga Tacos Works
❓ Frequently Asked Questions About Chicken Tinga Tacos
1. What is the simplest Mexican dish you recommend beginners to try first?
The simplest Mexican dish for beginners is Tacos al Pastor. It’s easy to make with basic ingredients like pork shoulder, pineapple, onions, and spices. You can marinate the pork in achiote paste, garlic, and cumin, then grill or pan-sear it and serve with soft tortillas, fresh toppings, and a squeeze of lime.
2. How can I make a quick and easy Mexican meal without a lot of ingredients?
A quick and easy option is Cheesy Quesadillas with Salsa. Just melt butter in a pan, add tortillas, sprinkle shredded cheese, and top with salsa. Fold the quesadillas in half, cook until crispy, and serve with sour cream and sliced avocado. Use canned black beans or refried beans as a filling if you want extra protein.
3. What’s the easiest way to make homemade Mexican salsa?
For a simple tomato-based salsa, blend or chop 4 ripe tomatoes, ½ red onion, ½ jalapeño (optional), ¼ cup fresh cilantro, 2 cloves garlic, and a pinch of salt. Cook the tomatoes with a little oil for 5 minutes, then blend until smooth. Serve with chips, tacos, or as a dip for grilled meats.
4. Can I make Mexican food without a grill or outdoor cooking?
Absolutely! Mexican Street Corn (Elote) can be made indoors by boiling or grilling corn on the cob, then slathering it with mayo, chili powder, cotija cheese, lime juice, and chopped cilantro. For Chiles Rellenos, fry or bake stuffed poblano peppers with cheese and breadcrumbs, then bake until golden.
5. What’s a no-cook Mexican snack or side dish I can prepare quickly?
A great no-cook option is Mexican Street Corn Salad (Tacos de Elote Salad)—just mix corn kernels (fresh or canned), crumbled queso fresco, chopped cilantro, lime juice, and chili powder. For a crunchy side, serve with Mexican Street Corn Chips (store-bought tortilla chips tossed in lime and chili powder).
