Healthy cooking is important to me, and there are so many tasty foods that are nutritious and good for us that healthy cooking is often more delicious too. High cholesterol tends to run in my family, so I am particularly conscious of creating meals for my family that are lower in fat and cholesterol, such as lean proteins and lots of veggies. September was Cholesterol Awareness Month, a time for all of us to become more aware of how to make better choices when it comes to food, so we can enjoy great meals with our families for many years to come.
Chicken Tinga (or tinga de pollo) tends to be a stewed, shredded or very small cut chicken dish, usually spicy. It can be stewed in tomato sauce or broth (I prefer chicken broth) and it’s divine in enchiladas, stuffed poblanos, or tacos, like we are making today. Mazola® has some terrific recipes on their site, and one is for Chicken Tinga Tacos, so I decided to recreate their tasty recipe with a bit of a twist. I’m using Mazola® Corn Oil in this recipe because new research shows corn oil significantly reduces cholesterol with more favorable changes in total cholesterol (TC) and LDL-C than extra virgin olive oil (that’s news to me!). For their original recipe, visit Mazola’s Chicken Tinga Tacos.
Slow Cooker Chicken Tinga Tacos Recipe with a Twist
2 pounds boneless, skinless chicken breasts, cut into small pieces
1/4 cup Mazola® Corn Oil
1 cup chopped onion
1 cup diced tomato
1 chipotle pepper in adobo sauce, finely chopped
1 clove garlic, minced
1 1/2 cups chicken broth
Toppings: shredded lettuce, diced tomatoes, mexican cheese, cilantro, lime, other as desired
1. Add 2 tablespoons of oil to skillet and warm over low heat. Brown chicken breast over medium heat for 3 minutes on each side.
2. Add browned chicken, remaining oil, onion, tomato, pepper, garlic and broth to slow cooker and stir. Cook over low heat for 6 hours.
3. Serve slow cooked Tinga Chicken over warm corn tortillas with toppings of choice and a spritz of lime… enjoy!
I love this recipe because it’s healthy and low in fat (especially if you opt for non-fat cheese) and because we are using skinless chicken breast and Mazola® Corn Oil- which is cholesterol free- it’s lower in cholesterol too. Corn oil has four times more plant sterols than olive oil and 40 percent more than canola oil, important to know since cardiovascular disease remains the number one cause of death in the United States. Mazola® Corn Oil is a great option for recipes that require cooking oil so we can enjoy great light flavor without worries about any added cholesterol.
As a Mazola Blog Ambassador, this post was sponsored by ACH Foods through their partnership with One2One Network. As always, all opinions are 100% my own.