Bloody Mary Chicken Tinga Tacos
Chicken thighs braised down in Red Eye mix with chipotle and onion until they shred with a fork. Pile them into warm tortillas with queso fresco, avocado and lime.
1 hr 10 min6 servings
Recipe card
Everything you need in one printable card — measurements, ratio and method.
- Time
- 1 hr 10 min
- Makes
- 6 servings
- Mix per batch
- 1.5 cups
- Serve it
- Shake the bottle well before measuring; adjust heat with an extra splash.
Ingredients
Batch size
Quantities and ratios below update automatically.
- 1.5 lbs boneless skinless chicken thighs
- 1.5 cups Red Eye Bloody Mary Mix
- ½ white onion, sliced
- 2 garlic cloves
- 1 tbsp chipotle in adobo
- 1 tbsp olive oil
- Salt to taste
Instructions
- 1
Sear the chicken in a pot with the olive oil.
- 2
Add the onion, garlic, chipotle and Red Eye mix.
- 3
Simmer on low for 45 minutes, then shred the chicken and cook 10 minutes more.
- 4
Serve in tortillas with queso fresco, avocado and lime.
Tip: Leftover tinga keeps for three days and gets better on day two.
Need the mix?
Every recipe here starts with a bottle of Red Eye Texas style bloody mary mix.
