Chicken Tinga Tacos (Are Everywhere

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Avocado
  • 2 Garlic cloves
  • 1 Lime, wedges
  • 1 1/2 Onion
  • 1/8 tsp Oregano
  • 2 Roma tomatoes
  • 4 Tomatillos

• Canned Goods

  • 3 Chipotles in adobo
  • 1/2 cup Stock

• Baking & Spices

  • 1 Salt

• Nuts & Seeds

  • 1 dash Cumin

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Cheese

Found on mexicanplease.com

Description

Ingredients

• 4 tomatillos
• 2 roma tomatoes
• ½ onion
• 2 garlic cloves
• 3 chipotles in adobo
• ½ cup stock
• ⅛ teaspoon oregano (use Mexican if you have it)
• salt
• dash cumin
• 2 chicken breasts (or rotisserie chicken)
• 8-12 corn tortillas
• 1 avocado
• finely chopped onion for garnish
• cheese (Monterey Jack or Cotija)
• lime wedges

Directions

• If you are cooking the chicken, cover 2 chicken breasts with water in a saucepan. Bring to a boil and simmer for 20-25 minutes or until the chicken is no longer pink inside.
• Roughly chop ½ an onion and peel 2 garlic cloves
• Cook the onion and whole garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown
• You can pan roast the tomatoes and tomatillos if you want, but I usually just use the oven. Roast the tomatoes in the oven at 400F for 15-20 minutes. Add the tomatillos to the tomatoes about halfway through the roasting period as they need less time to roast than the tomatoes
• Add the onion, garlic, tomatoes and tomatillos to a blender along with 3 chipotles in adobo (I usually scrape out the veins and seeds of the chipotles)
• Pulse blend until combined well
• Simmer this sauce in a dollop of oil on medium heat.
• Add ½ cup stock, ⅛ teaspoon oregano, a dash of cumin, and a pinch of salt to the sauce.
• Let reduce for 5-10 minutes
• Add the shredded chicken and combine well with the sauce, bringing everything to a uniform temp.
• Give a final taste before serving and add more adobo sauce if you want more heat, and add salt to taste.
• Garnish with finely chopped avocado bits, cheese, diced onion, and a sprinkle of lime juice.
• If crisping up the tortillas, add the tinga mixture to a tortilla and cook on a skillet or comal over medium-high heat until brown spots appear on the underside (2-3 minutes).