Chicken Tinga Tacos

I had a super-colossal problem with this sauce.

The problem being, I couldn’t stop eating it.

For real. 

I kept dipping my tortilla chips into it, and pretty soon, I was too full to eat an actual taco. So…..being the practical mother that I am, I did the sensible thing.

I told Alexander to eat it.


Chicken Tinga Tacos -adapted from Serious Eats

1 tbs. extra-virgin olive oil
1 1/2 pounds skin-on, bone-in chicken thighs
1 cup medium diced white onion
2 medium cloves garlic, smashed and peeled
1 large tomatillo, husk removed, rinsed, and roughly chopped
1/2 tsp Mexican oregano
1/4 tsp ground cumin
One (14.5-ounce) can fire-roasted diced or crushed tomatoes
2 tbs. roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can
1/2 light beer
1 bay leaf
Warm corn tortillas, tomatillo salsa, onion, cilantro, grated cotija cheese, and llime wedges for serving
Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside. Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
Using a stick blender, puree sauce until smooth. Stir in beer and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat.
Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, and cotija cheese. Serve with lime wedges.

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