By Tracey
Chicken Tinga Tacos
from Food and Wine
(Note: You can make the tinga up to 3 days ahead. Refrigerate until ready to use then reheat gently.)
Ingredients:
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds trimmed, skinless, bone-in chicken thighs
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- One 28-oz can diced tomatoes
- 2 canned chipotles in adobo, coarsely chopped
- 1 cup low-sodium chicken broth
- 24 corn tortillas
- 2 ounces Cotija cheese, crumbled
- Sliced scallions and chopped cilantro (or parsley), for garnish
Directions:
Set a large nonstick skillet over medium-high heat and add 3 tablespoons of the oil. Season the chicken with salt and pepper. Add the chicken to the pan and brown on both sides, about 12 minutes total. Transfer the chicken to a 9×13-inch baking dish and set aside. Pour off the fat in the skillet.
Return the pan to the heat and add the remaining 3 tablespoons of oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook just until fragrant, about 1-2 minutes. Add the tomatoes (along with their juices), the chipotles and the chicken broth. Bring the sauce to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened and reduced a bit, about 20 minutes.
Preheat oven to 350 F.
Let the sauce cool slightly, then transfer to your food processor and pulse until smooth. Season to taste with salt and pepper. Pour the sauce over the chicken. Bake (uncovered) until the meat is tender and the sauce is very thick, about 45 minutes. Meanwhile, either wrap the tortillas in foil and warm them in the oven for about 10 minutes, or warm them over the burner of a gas stove then stack them in a kitchen towel (I did the latter, hence the char on the tortillas).
Once cooked, take the chicken off the bones and shred, then return to the sauce. Place about 3 tablespoons of chicken on each tortilla, then sprinkle with the cheese and garnish with scallions and cilantro.
Makes about 24 tacos.
