Chicken Tinga Tacos
You may have noticed I like stewy chicken. Well, here’s another easy recipe for stewy chicken in taco form! This chicken is smoky, slightly spicy and very flavorful. I did all of the heavy lifting on Sunday afternoon and all the flavors had time to develop by the time I served on Monday night. All we had to do after the baby went to bed was heat and assemble.
The original recipe says it serves 4-6 but it really only served the 2 fatties in my household. I’ve doubled the recipe outlined below so that the can of adobo doesn’t go to waste and my efforts provide 2 full meals. I also had some leftovers on top of my savory oatmeal this morning–yum!
Smoky Chicken Tinga Tacos (serves 4-6, recipe from Serious Eats)
- 3 lbs chicken thighs (~12 thighs or 6 whole legs)
- 2 medium white onions, chopped
- 4 cloves garlic, chopped
- 2 large tomatillos, chopped
- 1 tsp Mexican oregano
- 1.2 tsp cumin
- 28 oz can fire roasted tomatoes
- 7 oz can chipotles in adobo sauce, chopped (save the sauce)
- 1 cup chicken broth
- 2 bay leaves
- corn tortillas
- pickled carrots & jalapenos or pickled red onion
- chopped cilantro
- cotija cheese or sour cream
- Heat oil in Dutch oven and brown both sides of the chicken. Set aside chicken.
- In same pot with the rendered chicken fat, sautee onions and garlic until browned around the edges. Add tomatillo until browned. Add oregano and cumin. Finally, add tomatoes, chipotle and adobo sauce. Stir to combine and remove from heat.
- Transfer sauce to blender or use immersion blender to puree until smooth.
- Throw it all back into the pot, add chicken stock and bay leaves and bring to a boil. Add chicken back in and lower to a simmer. Simmer for ~45 minutes or until chicken is shreddable with 2 forks.
- Transfer chicken to a plate. When cool enough to handle, shred the chicken. Discard bones and throw meat back into the sauce until warmed through. Season with salt to taste and serve on top of warm tortillas! Top with your choice of fixins!