chicken tinga tacos

 

SO delicious and with a kick!  I loved my tacos but tacos are my favorite.  I think the two things that made this so great are: 1. adobo sauce and 2. pickled onions.  After I took the photo I added some shredded cabbage and a little salsa verde on top because I am over-the-top when it comes to tacos.  The taco was so huge I could only eat one.  I'll come back for another as a snack for sure.

chicken tinga tacos (adapted from food network)

1 tablespoon oil

1 small yellow onion, chopped

2 chipotles in adobo, finely chopped

2 garlic cloves, minced

1 tablespoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 (10 ounce) can diced tomatoes and green chiles

1/2 cup chicken broth

1 rotisserie chicken, shredded (I cooked 3 boneless, skinless chicken breasts in the slow cooker then shredded)

charred corn tortillas for serving

toppings:  cotija cheese, avocado, fresh pico de gallo, pickled red onions

pickled red onions

1/2 cup distilled white vinegar

2 tablespoons sugar (I omitted)

kosher salt

1 small red onion, thinly sliced

2 green onions, thinly sliced

Heat the oil in a large saute pan over medium-high heat.  Add the onions and saute until they begin to soften, about 3 minutes.  Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute.  Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes.  Turn off the heat and carefully ladle the sauce into a heat-safe blender.  Puree until smooth.  Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce.  Cook until the sauce has thickened about 5 minutes.  Serve with tortillas and desired toppings.

To make the pickled onions, combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan (use 1/2 teaspoon salt if you don't use sugar) with 1/2 cup water.  Bring to a simmer over medium-high heat.  Add the onions and shallots to a pint jar and pour the liquid over the top.  Let cool completely.  Refrigerate up to a week.