If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example!
I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed!
The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!
Ingredients
Tacos :
Olive oil
1 ½ lbs boneless, skinless chicken thighs
Salt and Pepper
1 yellow onion, roughly chopped
3 cloves garlic, roughly chopped
2-3 chipotle peppers in adobo sauce, chopped
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1 (14.5 oz.) can crushed fire-roasted tomatoes
1/4 cup low sodium chicken stock or water
For serving :
Corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup pico de gallo
crumbled cotija cheese
1 lime, cut into wedges
Recipe
Heat oil in a Dutch oven or large heavy bottom pot over medium-high heat. Add chicken thighs, cook until browned, about 6 minutes. Flip thighs and continue to cook until the other side is lightly browned, about 3 minutes. Transfer chicken to a plate, set aside.
In the same pot, add onions and garlic, cook, stirring occasionally, until onions have browned around the edges, about 5 minutes.
Add oregano and cumin and cook until fragrant. Add the can of tomatoes, and the chipotles in adobo, stir to combine. Remove from heat and allow to cool.
Transfer sauce to a blender or food processor and puree until smooth. Pour sauce back into the pan, stir in the chicken stock, and bring to a boil over medium heat.
Nestle the chicken thighs in the sauce, reduce to a simmer, and cook until the chicken is done, registering at 165°F, about 15-20 minutes. Transfer chicken to a plate and let sit until it is cool enough to handle. Shred the chicken meat into strips. Stir chicken back into the sauce and cook over medium heat until warmed through. Remove from heat and season to taste.
Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. Keep warm. If you're charing over an open flame, use low heat and keep an eye on it as they will charr quickly.
Spoon chicken into warm tortillas and top with avocado, salsa, cilantro, and cotija cheese. Serve with lime wedges.