Delicious Chicken Tinga Taco Recipe

This Chicken Tinga Recipe is a delicious blend of roasted vegetables and chipotle peppers braised with chicken to make an unbelievable tinga taco. Subscribe ► https://bit.ly/2zBklap

Ingredients for this recipe:

• 6 vine ripe tomatoes sliced into wedges
• 5 tomatillos
• 1 peeled sweet onion sliced into wedges
• 2 jalapeños sliced in half seeds removed
• 10 garlic cloves
• 5 tablespoons of olive oil
• 1 chipotle pepper in adobo sauce
• 2 teaspoons of cumin
• 2 teaspoons of dry oregano
• 1 whole chicken broken down into parts
• 3 cups of good chicken stock
• 12 corn tortillas
• 1 peeled seeded and diced avocado
• 1 cup queso fresco cheese
• ¼ cup chopped fresh cilantro
• sea salt and fresh cracked pepper to taste

Serves 12

Prep Time: 15 minutes

Cook Time: 150 minutes

Procedures:

1. Chicken: Place the tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick cookie sheet tray and toss in 3 tablespoons of olive oil, salt and pepper, and roast in the oven at 425° for 30 to 35 minutes or until everything is lightly charred.
2. Next, add all roasted ingredients into a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper to a blender and puree until smooth.
3. Season the chicken on all sides with salt and pepper and in a large rondeau pot over medium-high heat with 2 tablespoons of olive oil sear the chicken until golden brown on both sides, about 8-10 minutes per side.
4. Add the tomatillo mixture along with the chicken stock, stir and cover and simmer over low heat for 2 hours.
5. Remove the skin and bones from the chicken and shred. Keep warm.
6. To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro, and Oaxaca cheese.

Chef Notes:
Make-Ahead: You can make this recipe up to 1 day ahead of time, just simply reheat before serving.
How to Reheat: Add the desired amount to a medium size saucepot with a lid and cook over low heat until hot. You can also heat in a microwave-safe bowl in the microwave until hot.
How to Store: Cover and refrigerate for up to 5 days. This will freeze very well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
You can absolutely use whatever tomatoes you’d like in this recipe. In the summer all different types are fair game and if making in the winter, stick to Roma or cherry tomatoes.
To make this in a slow cooker, simply use the sauté function to brown the chicken and then add the sauce and then slow cook on high for 6 hours.