Chicken Tinga Tacos

Scale the recipe

Ingredients

• Boneless, skinless chicken thighs
  $ per oz · prices vary by store
• Corn tortillas (6-inch)
  $ per tortilla · prices vary by store
• Yellow onion
  $ per oz · prices vary by store
• Garlic cloves
  $ per clove · prices vary by store
• Chipotle peppers in adobo (with sauce)
  $ per oz · prices vary by store
• Crushed tomatoes (1 can)
  $ per oz · prices vary by store
• Chicken broth
  $ per fl oz · prices vary by store
• Vegetable oil
  $ per tbsp · prices vary by store
• Dried oregano
  $ per tsp · prices vary by store
• Ground cumin
  $ per tsp · prices vary by store
• Bay leaf
  $ per leaf · prices vary by store
• Kosher salt
  $ per tsp · prices vary by store
• Limes
  $ per lime · prices vary by store
• Fresh cilantro
  $ per bunch · prices vary by store

Steps

1. Thinly slice the onion and mince the garlic. Roughly chop the chipotle peppers, keeping the adobo sauce.
2. Heat of vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion and cook 5 to 6 minutes, until soft and lightly golden.
3. Stir in the garlic, oregano, and cumin. Cook 1 minute, until fragrant.
4. Add the chicken thighs, chopped chipotles with their sauce, crushed tomatoes, of chicken broth, the bay leaf, and of kosher salt. Bring to a gentle simmer.
5. Cover and cook 25 minutes, until the chicken is very tender and pulls apart easily with a fork.
6. Remove the bay leaf. Shred the chicken right in the pot with two forks, then simmer uncovered 8 to 10 minutes, stirring now and then, until the sauce thickens enough to coat the chicken. It should look saucy, not soupy - use your judgment on when it clings.
7. Warm the in a dry skillet over medium-high heat, about 30 seconds per side, and keep them wrapped in a clean towel.
8. Fill each tortilla with tinga, top with chopped cilantro, and serve with lime wedges for squeezing.