№ 481 - Chicken Tinga Tacos

No. 481 - Chicken Tinga Tacos

prep time: 10 Mcook time: 30 Mtotal time: 40 M

Ingredients:

• 1 tablespoon olive oil
• 1 onion, cut in half
• 4 cloves garlic, 2 minced, 2 whole
• 1 tbsp hatch red chili pepper flakes (or chipotle in adobo sauce)
• 2 tsp mexican oregano
• 1 tsp cumin
• 4 roma tomatoes
• 1/4 cup chicken stock (reserve from cooking chicken)
• 1 large chicken breast

For serving we used:

• Matchstick radish
• Pickled red onions
• Curtado
• Cotija cheese
• Homemade corn tortillas
• Lettuce
• Salsa

Instructions:

1. In a saucepan, place the chicken breast, 1/2 the onion, garlic, salt and pepper. Bring to a boil and cook thoroughly. Remove chicken and allow to cool. Once cool, shred with your hands or two forks - whichever you prefer. Set aside.
2. While the chicken is cooking, prepare your sauce by taking the roma tomatoes, 1/2 onion, and the two additional cloves of garlic and place them on a foil lined comal or cast iron skillet and get a good char on. Do not add oil to this process.
3. Once everything has some color to it, place the tomatoes, onion, and garlic to a blender or food processor and puree. You can leave this as chunky or as smooth as you like. Add chicken broth as needed.
4. In a large sauce pan, heat 1 tbsp of oil and add your tomato puree - being careful about splatter. Add the shredded chicken and adjust your seasoning.
5. To serve your tacos - add the chicken mixture and your favorite topping to some corn tortillas.

All photographs copyright Janet S. Grey.

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