Chicken Tinga Tacos
It’s pretty safe to say that there’s no better tacos than chicken tinga tacos. The first time I tried these was at my friend’s mom’s house. They’re from Oaxaca, Mexico so you know anything they make is going to be as authentic as it comes.This recipe is one of hundreds from the cookbook Mexico. If you don’t have this cookbook in your repertoire and you’re a lover of Mexican cuisine, then consider this your bible.
Chicken Tinga Tacos
Ingredients
1/2 onion
2 cloves
1 whole chicken
1 bay leaf
1 sprig thyme
1 sprig marjoram
1 tsp salt
3 large tomatoes
2 dried chipotles, soaked/drained
4 tbsp olive oil
3 tbsp diced chorizo
1 onion, julienned
3 cloves garlic, finely chopped
2 smoked chipotles in adobo, sliced
3 tbsp piloncillo
2 bay leaves
2 thyme springs
1 tsp dried oregano
Sea salt
1 bag tostadas
Sour cream
Shredded lettuce
Queso Fresco
Prepare
1. Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.
2. Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.
3. Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.
4. Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.
5. Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.
- 1/2 onion
- 2 cloves
- 1 whole chicken
- 1 bay leaf
- 1 sprig thyme
- 1 sprig marjoram
- 1 tsp salt
- 3 large tomatoes
- 2 dried chipotles, soaked/drained
- 4 tbsp olive oil
- 3 tbsp diced chorizo
- 1 onion, julienned
- 3 cloves garlic, finely chopped
- 2 smoked chipotles in adobo, sliced
- 3 tbsp piloncillo
- 2 bay leaves
- 2 thyme springs
- 1 tsp dried oregano
- Sea salt
- 1 bag tostadas
- Sour cream
- Shredded lettuce
- Queso Fresco
- 1/2 onion
- 2 cloves
- 1 whole chicken
- 1 bay leaf
- 1 sprig thyme
- 1 sprig marjoram
- 1 tsp salt
- 3 large tomatoes
- 2 dried chipotles, soaked/drained
- 4 tbsp olive oil
- 3 tbsp diced chorizo
- 1 onion, julienned
- 3 cloves garlic, finely chopped
- 2 smoked chipotles in adobo, sliced
- 3 tbsp piloncillo
- 2 bay leaves
- 2 thyme springs
- 1 tsp dried oregano
- Sea salt
- 1 bag tostadas
- Sour cream
- Shredded lettuce
- Queso Fresco
- Prepare
- Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.
- Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.
- Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.
- Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.
- Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.
