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Restaurants›City Winery St. Louis›Chicken Tinga Tacos* Recipe

Chicken Tinga Tacos* Recipe

Name: City Winery St. Louis Chicken Tinga Tacos* Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 1 each yellow onion, medium; 3 each garlic cloves, minced; 2 each chipotle peppers in adobo, chopped; 1 cup tomato sauce; 1 cup chicken broth; 1 tsp dried oregano; 1 tsp ground cumin; 1 each bay leaf; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 each ripe avocado; 0.5 cup sour cream or Mexican crema; 1 tbsp fresh lime juice; 0.25 tsp garlic powder; 2 tbsp water (to thin); 0.5 tsp salt; 2 cups green cabbage, thinly shredded; 1 cup red cabbage, thinly shredded; 1 each carrot, julienned or shredded; 0.5 each jalapeño, seeded and finely chopped; 2 tbsp fresh cilantro, chopped; 0.25 cup mayonnaise; 1 tbsp fresh lime juice; 0.5 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 8 each corn tortillas (6-inch); 0.5 cup crumbled queso fresco

Inspired by City Winery St. Louis

Time1h

Serves4

Braised Chicken, Avocado Crema, Baja Slaw, Queso Fresco, Cilantro, Corn Tortilla (gf)

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Ingredients

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Braised Chicken Tinga

1 lb boneless skinless chicken thighs

1 each yellow onion, medium

3 each Garlic cloves, minced

2 each chipotle peppers in adobo, chopped

1 cup Tomato sauce

1 cup Chicken broth

1 tsp Dried oregano

1 tsp Ground cumin

1 each bay leaf

1 tbsp olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Avocado Crema

1 each ripe avocado

1/2 cup sour cream or Mexican crema

1 tbsp Fresh lime juice

1/4 tsp Watkins garlic powder

2 tbsp water (to thin)

1/2 tsp Celtic sea salt

Baja Slaw

2 cups green cabbage, thinly shredded

1 cup red cabbage, thinly shredded

1 each carrot, julienned or shredded

1/2 each jalapeño, seeded and finely chopped

2 tbsp Fresh cilantro, chopped

1/4 cup Mayonnaise

1 tbsp Fresh lime juice

1/2 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Garnish

8 each corn tortillas (6-inch)

1/2 cup crumbled queso fresco

1/4 cup Fresh cilantro leaves

2 each Lime wedges

Method

Braised Chicken Tinga

Prep

Trim excess fat from chicken thighs and pat dry. Peel and thinly slice the onion. Mince the garlic. Roughly chop chipotle peppers.

Heat a large skillet or Dutch oven over medium-high heat and add olive oil. When shimmering, add chicken thighs and brown 2–3 minutes per side until golden (they do not need to be cooked through). Transfer chicken to a plate.

Add the sliced onion to the same pot and reduce heat to medium. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in chopped chipotle peppers, tomato sauce, chicken broth, oregano, cumin, bay leaf, salt, and black pepper. Scrape any browned bits from the pan and bring mixture to a simmer.

Return browned chicken thighs to the pot, nestling them into the sauce. Cover, reduce heat to low, and braise gently for 25–30 minutes, or until chicken is fork-tender and internal temperature reaches 165°F (74°C).

Remove chicken to a cutting board and shred with two forks. Discard bay leaf. Return shredded chicken to the pan and simmer 3–5 minutes to let it soak up the sauce. Taste and adjust seasoning (add a pinch of salt if needed). Keep warm.

Avocado Crema

Halve and pit the avocado and scoop flesh into a blender or bowl. Add sour cream, lime juice, garlic powder, salt, and 1 tablespoon of water.

Blend or whisk until smooth. Add up to 1 additional tablespoon of water to reach a pourable but thick consistency. Taste and adjust lime or salt as needed. Transfer to a squeeze bottle or serving bowl and refrigerate until ready to use.

Baja Slaw

In a large bowl combine shredded green and red cabbage, shredded carrot, chopped jalapeño, and chopped cilantro.

In a small bowl whisk together mayonnaise, lime juice, honey, salt, and pepper until smooth. Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 10 minutes to let flavors meld.

Assembly & Garnish

Warm corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place about 2 tablespoons shredded chicken tinga onto a warm tortilla, top with a small handful (about 2 tablespoons) of Baja slaw, drizzle 1 tablespoon avocado crema, sprinkle with about 1 tablespoon crumbled queso fresco, and finish with a few cilantro leaves.

Serve with lime wedges on the side. Offer extra crema, slaw, and hot sauce if desired.