- Old El Paso Restaurante Tinga Chicken Soft Taco Kit
- 1 tblsp Sunflower Oil
- ½ yellow onion chopped
- 4 chicken breasts
- 200 mg water
- Cheddar cheese, grated
I am a Texas girl who moved to Dublin a year ago and really miss my Mexican food! So I've recreated my favourite Mexican dishes for my husband and I at least once a week! Here is my twist on the Old El Paso Tinga Chicken Soft Taco Kit.
In a medium cast iron pot (or any medium, non-stick pot), heat oil over medium-high heat. Add onions and cook until translucent.
Add chicken breasts to the pot and let them cook for about 5 or 6 minutes and don’t move the chicken til then! It will stick to the bottom if you move it too soon. Trust me, I’ve made that mistake!
Once the chicken is browned on one side, add the water add the Tinga Chicken seasoning packet AND the Chipotle Sauce packet from the Old El Paso kit.
Stir everything together then turn the temperature down to medium-low and let simmer for about 45 minutes to an hour. This will ensure the chicken will be tender and easily shreddable.
While the chicken is cooking, preheat the oven to 180. Using a muffin pan, place the tortillas from the kit in to form little cups. Bake for 2-3 minutes to help the cups hold their shape.
Remove the chicken from the pan to a cutting board. Using two forks (or your weapons of choice), pull the chicken apart. Place the shredded chicken back in the pot for about 10 minutes to soak up all the yumminess of the sauce.
Using tongs or a slotted spoon, fill the tortilla cups with the chicken. Add some grated cheese to the top and place back in the oven just until the cheese melts.
I made pico de gallo and guacamole as toppings for our mini tacos but you can use whatever you’d like! I think a little sour cream or some corn and black bean salsa would be amazing too. I also served them with some homemade Mexican rice.