Chicken Tinga Tacos
Chicken Tinga Tacos
Yield 6
Ingredients
- 4 breasts Chicken breasts, can use boneless or bone-in
- 3 whole Yellow onions, 2 cut in half and thinly sliced, 1 quartered ()
- 2 cloves Garlic cloves, smashed
- 2 tbsp Butter or coconut oil
- 4 fresh Plum tomatoes
- 1 - 7 oz can Chipotle peppers in adobo
- Kosher salt and black pepper, to taste
- 1 package Corn tortillas, for serving
- 1/2 cup Sour cream
- 1/4 cup Fresh cilantro, chopped
- 1/3 cup Queso fresco, crumbled
- 2 whole Radishes, sliced thin
Instructions
- Place chicken, quartered onion, and garlic in a large pot and cover with cold water. Bring to a simmer and cook until chicken is cooked through, 20-25 minutes, or until a thermometer inserted into each breast registers 165F.
- Lift chicken from water and set aside to cool. Place whole tomatoes into the pot and cook until the skin begins to split, 1-2 minutes.
- Scoop tomatoes, smashed garlic cloves, and onions from the pot and place into a blender or food processor with a little of the cooking liquid. Add 1/3 of the canned chipotle chiles in adobo. Blend until smooth. Taste and adjust seasoning with more chipotles if more spiciness is desired. Season to taste with salt and pepper. Set aside.
- While the chicken is cooling, cook your onions: In a large high-sided sauté pan or Dutch oven over medium heat, add the butter or oil. When hot, add the sliced onion and cook, stirring often until they are soft and have a little color, 12-15 minutes.
- Carefully add the tomato-chipotle mixture to the pan of onions. Lower heat so the sauce is simmering.
- Shred the cooled chicken breast (if used bone-in, discard the skin and if desired, save the bones for broth/stock). Add the shredded chicken to the pan of onions and sauce and heat through.
- Warm tortillas in a dry pan or microwave.
- Serve tortillas and chicken tinga with prepared toppings for assembling tacos: Sour cream, cilantro, queso fresco, and radishes.
