Chicken Tinga Tacos

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Tinga

1
(3 lb)

Whole Chicken

2 Tbsp

Olive Oil

1

White Onion

1 can

Small Chipotle Peppers in Adobo Sauce

about 1/4 cup

1 1/2 cups

Canned Crushed Tomatoes

I use the Pomi brand

2 cups

Chicken Stock

preferably homemade, or water

to taste

Kosher Salt

1 bunch

Fresh Cilantro , roughly chopped

For serving

to taste

Flour Tortillas

or Corn Tortillas

to taste

Cheese , grated

or cheddar or monterey jack or whatever you like

to taste

Sour Cream

to taste

Limes

Cooking Instructions

HIDE IMAGES

Step 1

Place Whole Chicken (1) in a large pot and cover with cold water. Bring to a boil, turn off the heat, cover the pot and let it sit for 25 minutes.

Step 2

Slice the White Onion (1) . You can also dice some of the onion for serving.

Step 3

In a large sauté pan or pot, add the Olive Oil (2 Tbsp) and place over medium heat. Add the sliced onion to the pan with a pinch of Kosher Salt (to taste) and sauté over medium heat until translucent or lightly brown, taking around about 5 minutes.

Step 4

Add Chipotle Peppers in Adobo Sauce (1 can) including 2-3 of the chilies. Stir until the onions are nicely coated in the sauce.

Step 5

Add the Canned Crushed Tomatoes (1 1/2 cups) , Chicken Stock (2 cups) and a pinch of salt.

Step 6

When the chicken is done, transfer it to a large bowl or a colander placed in the sink to cool. Return the pot with the cooking liquid to the stove.

Step 7

Let the sauce simmer over low heat while you pull the chicken meat from the skin and bones. Shred the meat and add to the sauce.

Step 8

Bring the pan with the chicken to a simmer and let cook for 15 minutes over low heat. Add Fresh Cilantro (1 bunch) to the pot and stir to incorporate. Taste mixture, add more salt if necessary.

Step 9

Serve with heated Flour Tortillas (to taste) , Cheese (to taste) , wedges of Limes (to taste) , chopped onion, and Sour Cream (to taste) on the side.