Chicken Tinga Tacos (Are Everywhere)

Components 4 tomatillos 2 roma tomatoes 1/2 onion 2 garlic cloves 3 chipotles in adobo 1/2 cup stock 1/8 teaspoon oregano ((use Mexican if you have it)) salt dash cumin 2 chicken breasts ((or rotisserie chicken)) 8-12 corn tortillas 1 avocado finely chopped onion for garnish cheese ((Monterey Jack or Cotija)) lime wedges Method If you are cooking the chicken, cover 2 chicken breasts with water in a saucepan. Bring to a boil and simmer for 20-25 minutes or until the chicken is no longer pink inside.

Roughly chop 1/2 an onion and peel 2 garlic cloves Cook the onion and whole garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown You can pan roast the tomatoes and tomatillos if you want, but I usually just use the oven. Roast the tomatoes in the oven at 400F for 15-20 minutes.

Add the tomatillos to the tomatoes about halfway through the roasting period as they need less time to roast than the tomatoes Add the onion, garlic, tomatoes and tomatillos to a blender along with 3 chipotles in adobo (I usually scrape out the veins and seeds of the chipotles) Pulse blend until combined well Simmer this sauce in a dollop of oil on medium heat. Add 1/2 cup stock, 1/8 teaspoon oregano, a dash of cumin, and a pinch of salt to the sauce.

Let reduce for 5-10 minutes Add the shredded chicken and combine well with the sauce, bringing everything to a uniform temp. Give a final taste before serving and add more adobo sauce if you want more heat, and add salt to taste. Garnish with finely chopped avocado bits, cheese, diced onion, and a sprinkle of lime juice.

If crisping up the tortillas, add the tinga mixture to a tortilla and cook on a skillet or comal over medium-high heat until brown spots appear on the underside (2-3 minutes).