Chicken Tinga Tacos Recipes
SLOW-COOKER CHICKEN TINGA TACOS
Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that's already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it's affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it's delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.
Provided by Sarah DiGregorio
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
- About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
- Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.
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- Add diced tomatoes, chipotle peppers, oregano, garlic, salt and onion in a large blender. Blend until smooth.
- Heat a large skillet (skillet with high sides) over medium-high heat. Add olive oil and blended tinga sauce. Cook for 10 minutes.
- Add shredded chicken and toss with sauce until fully combined. Reduce heat to low and for 10 more minutes, stirring occasionally. The sauce will thicken and reduce a little during this time.
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- Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt and pepper, add it to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour off the fat in the skillet.
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- Just before serving, warm the tortillas so that they are nice and soft. (This is my favorite warming method.)
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- Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
- Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
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