Ingredients
1 ripe avocado
3/4 -1 cup 2% Greek yogurt
1 tsp. ground cumin
fresh, finely chopped cilantro, to taste
Juice from 1 lime
sea salt & pepper, to taste
1 (14.5-oz) can roasted tomatoes
4 chipotle peppers in adobo sauce
1/2 cup diced white (or red) onion
1 1/2 tbsp. coconut sugar
1 tbsp. garlic, fresh
2 tsp. smoked paprika
2 tsp. ground cumin
1 tsp. oregano
Juice of 1 lime
2 lb. chicken breast tenders, raw
12 white corn tortillas
Fresh cilantro
Diced white onion
Fresh lime juice
Preparation
Step 1Mash up the avocado with a fork – make it as smooth as possible, with no clumps. Step 2Add the remaining ingredients and mix together to make smooth. Season to taste.
Step 1In your multifunction cooker or slow cooker, add the ingredients for the sauce. Mix together.Step 2Nestle the chicken breasts (or tenders) into the sauce.Step 3Add the top of the cooker and cook. For pressure cooking, seal the steam hole, set temperature between HIGH and MEDIUM HIGH, and cook for 25 – 30 minutes. For slow cooking, cook on HIGH for 4 hours or on LOW for 6 – 8 hours.Step 4At the end of the cooking cycle, remove the chicken breasts and add them to a bowl. Gently pull the chicken apart using forks to be shredded. Add the shredded chicken back to the sauce and thoroughly mix together. Pro-tip: before adding the chicken to the sauce, use an immersion blender to make the tinga sauce smooth; another option is to pour the liquid into a blender, pulse blend until smooth, then add it back to the cooker.Step 5Cook on low for an additional 6 – 10 minutes, then enjoy! If you’re making tacos, toast the tortillas in a skillet without oil. If you want to make a burrito bowl instead, here are some options: your choice of rice (brown rice or cauliflower rice); sautéed bell peppers and onions; tomato, lettuce and avocado cream.
Made them? Let us know how it went in the comment section below!
