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Chicken Tinga Tacos

Chicken Tinga Tacos

Prep time: 2-4 minutes

No disrespect to whoever came up with ‘Taco Tuesdays,’ but, TBH, we simply can’t understand why you would want to limit taco-venturing to just one night of the week. A meal that you can eat with your hands and customize as you like with toppings? Taco bout perfection. 

So go ahead and grab your tortillas and pile ‘em high with that savory-smoky-spiced shredded chicken stew. Then, you-do-you garnishing with salsa roja. Heck, if you’re really feeling crazy, maybe schmear some of your refried beans on that tortilla first for an added layer of flavor? Just a thought ;)

In your bag

  • Tomato & chile braised shredded chicken breast & thigh
  • Saffron & paprika rice
  • Refried beans with bacon & caramelized onion
  • Salsa roja
  • 4 corn tortillas

At home

  • 3 microwave-safe bowls
  • Nonstick pan (optional)

The Chicken, Rice & Beans

  1. Scoop the rice, chicken and beans into their own microwave-safe bowls. Splash some water over the rice and cover each with a damp paper towel. 
  2. Microwave until warmed to your liking.

The Tortillas

  1. Warm them up! You can wrap them in a damp paper towel and microwave them in thirty second intervals, heat them over an open flame for 5-10 seconds per side, stick them in a nonstick pan, or put them in an oven for 1 min or so.

Taco time! Grab a warm tortilla and pile it high. Are you feeling salsa roja? Rice and beans on the side? In the taco? Everywhere? GO CRAZY!

That’s it! #Dinnersolved, dinner served.

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