Chicken Tinga

Real photos courtesy of Katie Tower

Of all my taco recipes, this one is probably the biggest crowd pleaser. The tomato-y taste and chicken base are familiar to taco newbies but the spices let you know what good Mexican cooking is all about. This one has a nice zip to it and leaves a nice warm heat in your belly. It's important to use chicken thighs rather than breasts, simply (and grossly) because thighs are fattier and will be much more flavourful. Trust me, Chicken Tinga will convert you to the Church of Tacos. You've got Tee's guarantee* 

*guarantee void in Tennessee 

Chicken Tinga Recipe

Serves: 20 tacos              Cook time: 60 min 

2 pounds boneless, skinless chicken thighs

2 tablespoons olive oil

1/2 a white onion

3 cloves of garlic

1/2 796ml can of diced tomatoes  

1/2 cup chicken broth

2 chipotle chile peppers in adobo sauce

Mexican oregano to taste (regular oregano works too)

Kosher salt and pepper to taste

Corn Tortillas

Cilantro

Cotija or feta cheese

Prep the Chicken

Pre-heat the oven to 350. Drizzle chicken with olive oil. Season with kosher salt, pepper and Mexican oregano. Bake the chicken for 40 minutes. Don't worry if the chicken looks a little pink when it comes out, it'll cook in the sauce. Let it cool and shred. 

Make-a the Tinga

Thinly slice the onion and garlic. This is all getting pureed, so don't kill yourself. 

Heat 2 tablespoons of olive oil in a skillet (a pot works in a pinch). Add onion and sautee over moderately high heat for about 5 minutes, until onions are clear/brown and soft. Add garlic and cook for about 2 minutes. Add tomatoes (and juices), chipotles and chicken broth. Simmer over moderate heat until thickened, about 15 minutes. 

Transfer the sauce to a blender and let it cool for about 10 minutes. Puree until smooth. Transfer the sauce back into the skillet. Add the cooked chicken to the skillet. Simmer on medium heat for about 20 minutes. 

Eat It 

Spoon about 3 tablespoons of the good stuff onto each corn tortilla and sprinkle with cheese and chopped cilantro.