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:
- 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.
- 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.
- 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.
- 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.
- 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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