This chicken tinga tacos recipe is a delicious blend of roasted vegetables & chipotle peppers braised with chicken for an unbelievable taco.
Keyword chicken tinga
Prep Time 15minutes
Cook Time 3hours30minutes
Total Time 3hours45minutes
2 totomatoes sliced into wedges
½cupassorted cherry tomatoes
1peeled yellow onion sliced into wedges
2jalapeños sliced in halfseeds removed
3tablespoonsof olive oil
1chipotle pepper in adobo sauce
2teaspoonsof dry oregano
1whole chicken broken down into parts
3cupsof good chicken stock
1peeledseeded and diced avocado
1cupof shredded Borden Oaxaca Cheese
¼cupof chopped fresh cilantro
sea salt and fresh cracked pepper to taste
Chicken: Place the tomatoes, tomatillos, onions, garlic and jalapeños on a non-stick cookie sheet tray and toss in 2 tablespoons of olive oil, salt and pepper and roast in the oven at 400° for 30 to 35 minutes or until everything is lightly charred.
Next, add all of the ingredients into a blender along with chipotle, ground cumin, dry oregano, salt and pepper to a blender and puree until smooth.
Next, season the chicken on all sides with salt and pepper and in a large rondeau pot over high heat with 1 tablespoon of olive oil sear the chicken until golden brown on both sides.
Add the tomatillo mixture along with the chicken stock and cover and simmer over low heat for2 hours. Remove the skin and bones from the chicken and shred. Keep warm.
To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro and Oaxaca cheese.
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