Slow cooker chickpea tinga tacos
Chickpeas slow-cooked in a smoky chipotle tomato sauce until they’re saucy and shreddable, tucked into tortillas with avocado and bright pink pickled onions.
- 250 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.27 a serving
- 540 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 cans chickpeas, drained and rinsed
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo, chopped, plus 1 tbsp of the sauce
- 1½ cups crushed tomatoes
- ½ cup vegetable broth
- 1 red onion, thinly sliced
- 12 corn tortillas
- 1 avocado, sliced
- ½ cup queso fresco, crumbled (optional)
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp brown sugar
- 1¼ tsp salt, divided
- ½ cup apple cider vinegar
- 1 tsp sugar
Each serving has about 540 calories, 21 g protein, 91 g carbs and 12 g fat, and costs about $2.27 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions work.
- No crushed tomatoes? Diced tomatoes work.
- No red onions? White onions work.
- No avocados? Guacamole works.
- No queso fresco? Cotija cheese or feta cheese works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Put the chickpeas, onion, garlic, chipotles and their sauce, tomatoes, oregano, cumin, brown sugar, 1 teaspoon salt and the broth in the slow cooker and stir.
Dolly’s tip: Two chipotles is medium heat. Use one for mild, three if you like it hot.Cover and cook on Low for 4 hours or High for 2, until the onions are soft and the sauce is thick.
Timer: 240 min
About 30 minutes before serving, put the red onion in a jar with the vinegar, sugar, ¼ teaspoon salt and of hot water. Shake and let it sit.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Dolly’s tip: In 15 minutes they turn bright pink and tangy.Mash about half the chickpeas right in the slow cooker so the filling looks .
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Wrap the tortillas in a damp paper towel and microwave 1 minute, until soft.
Timer: 1 min
Fill the tortillas with the tinga and top with avocado, pickled onions, queso fresco and cilantro.
Food safety: If you’re pregnant, buy queso fresco labeled “made with pasteurized milk,” and for extra care, warm it until it’s steaming hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
