Chicken Tinga Tacos* Recipe

Taco Platters

1. 1

   Season the chicken thighs with a pinch of salt and pepper, then brown in 1 tablespoon of olive oil over medium-high heat. Transfer to a plate to rest.

2. 2

   In the same pot, add the remaining olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Stir in the chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper. Cook 1-2 minutes to bloom the spices.

4. 4

   Pour in the crushed tomatoes and 1 cup chicken broth. Bring to a simmer, then drop in the bay leaf. Reduce heat and simmer gently for 15-20 minutes until sauce thickens.

5. 5

   Return the chicken to the sauce and shred with two forks as it cooks in the sauce, about 5-10 minutes. If the sauce is too thick, add a splash more broth. Remove the bay leaf.

6. 6

   Shred the chicken completely and return to a simmer to absorb flavors, about 5 minutes. Taste and adjust salt and pepper as needed.

7. 7

   Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable.

8. 8

   Assemble the tacos: in each tortilla, add a portion of the chicken tinga, then top with avocado slices, crumbled queso fresco, radish slices, cilantro leaves. Finish with a spoonful of salsa and a squeeze of lime juice. Garnish with extra cilantro if desired.