Chicken Tinga Tacos
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.84 out of 5 stars
(6)
Ingredients
8 servings
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken thighs
- 1 yellow onion (small dice)
- 2 cloves garlic (roughly chopped)
- 1 large tomatillo (husk removed, rinsed, and roughly chopped)
- 1/2 teaspoon oregano
- 1/4 teaspoon ground cumin
- 14.5 ounces fire-roasted tomatoes
- 2 tablespoons chipotles in adobo (roughly chopped, plus 2 tablespoons of the sauce)
- 1/2 cup low-sodium chicken stock
- 1 bay leaf
- Kosher salt
- Corn or flour tortillas
- Avocado (diced)
- 1 white onion (diced)
- Cilantro (roughly chopped)
- Scallions (sliced)
- Cotija (crumbled)
- Lime wedges
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Preparation
Step 1
Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
Step 2
Add onions and garlic to the same Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
Step 3
Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded, about 15-20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
Step 4
Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
Step 5
Warm the tortillas over an open flame to char, prep the white onion, avocado chopped cilantro, sliced scallions, crumbled cotija cheese, and lime wedges for serving
Step 6
Spoon chicken into warm tortillas and top with avocado, onion, cilantro, and cotija cheese. Serve with lime wedges.
Step 7
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