One of my joys as a child, and still today, were the hours I spent learning to cook in my grandmothers kitchen. I still find myself dialing her number if there is ever an ingredient that stumps me or a recipe I can’t quite perfect. As I watched her bake cookies with my daughter this winter, I realized she was raising her fourth generation of family cooks. She inspired me to get my daughter into the kitchen at a young age.

Many thanks to HERDEZ® Brand for sponsoring today’s story and encouraging me to further celebrate Día del Niños!

As young as one years old, she would sit on the kitchen counter and help me stir. Now at almost five, I find her taking over more and more of the prep work as we cook together. Her favorite recipes are those that allow her to take greater control of the decision making process so things like homemade pizza and tacos are always a big hit. 

Each year on April 30th, Día del Niño, or Day of the Child, is a festive holiday celebrated across Mexico and in many Latin American countries to honor and appreciate children. It’s a time for communities to come together to hold special events for children and to remember the joys of childhood. I had never heard of the Holiday before this year but as a mom, I fully embrace the idea of it, which is why I really like this slightly modified recipe from Herdez for Chicken Tinga Tacos. It has all the perks of tacos with a more diverse range of flavors and it’s easy for little ones to help prepare, making it a great choice to make in celebration of Día del Niño.

Chicken Tinga Tacos

For Chicken Tinga:

  • 1 tb spoon olive oil
  • 1 small diced sweet onion
  • 1 minced clove of garlic 
  • 1 tsp oregano
  • 1 tsp marjoram
  • 1 tsp dried thyme
  • 1 tsp pepper
  • 80z  HERDEZ® Traditional Chipotle Mexican Cooking Sauce
  • 1/2  cup chicken broth 
  • 1/2 pound cooked and shredded chicken
Also read:  Strawberry Confusa: A Refreshing Tequila Cocktail Recipe

For Tacos:

  • Corn Tortillas
  • 1 160z can pinto beans, mashed and cooked
  • cups shredded  lettuce
  • 1/2 cups cheddar cheese 
  • HERDEZ® Salsa Casera
  • 1 Avocado for garnish

IMG_1215Instructions:

  1. In a medium skillet heat oil over medium heat. Saute onions 2-3 minutes or until slightly translucent, then add garlic and allow to cook for an additional minute. 
  2. Add chicken with oregano, marjoram, thyme and black pepper. Stir 1 minute.
  3. Add HERDEZ® Traditional Chipotle Mexican Cooking Sauce and chicken broth. Bring to boil over high heat, then reduce to a simmer. Simmer 20 minutes.
  4. Top corn tortillas with a layer of mashed pinto beans and chicken tinga mixture. Top with lettuce, cheese, tomatoes and avocados. Serve hot.IMG_1251

HERDEZ brand is holding a #ThrowbackThursday photo contest on its Facebook wall 4/6-4/30! Each week, three winners will be chosen to win a Día del Niño prize pack. To enter, submit your favorite childhood photo tagged with #ThrowbackThursday directly on HERDEZ’s Facebook page.

One grand prize winner each week will win a socialmatic camera, film, HERDEZ product, HERDEZ apron and recipe cards. Two runner up winners each week will win a selfie stick, HERDEZ product, HERDEZ apron and recipe cards. 

Many thanks to HERDEZ® Brand for sponsoring today’s story and encouraging me to further celebrate Día del Niños!

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10 comments

  1. I loved the taste of these, something new and different! I added partially mashed pintos to the chicken mixture, left out the broth and made burritos with flour tortillas, adding the lettuce and cheese inside. I did not think it needed salsa, the mixture was so flavorful. It was kind of messy, but delicious (I think your idea of mashed beans on the tortilla and adding the chicken mix separate would be less messy). I am thinking about using the leftovers served as a rice bowl with salad and tortilla chips. Thanks for posting!

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