Chicken Tinga Tacos
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Chicken Tinga Tacos
- 6-8 ripe plum tomatoes about 2 lbs.
- 2-3 tomatillos about 4 oz., husks removed and rinsed
- 2 tbsp. vegetable oil
- 1 small white onion chopped
- 2 garlic cloves minced or pressed
- 1/2 tsp. dried oregano
- 1/4 tsp. dried marjoram
- 1/4 tsp. dried thyme
- 1 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 whole canned chipotle chili in adobo sauce plus 2 tbsp. adobo sauce
- 5 cups shredded cooked chicken
- 1 1/2 cups chicken broth
- corn tortillas, limes, cilantro, lettuce, tomatoes, avocado, as desired for serving
- Place the tomatoes and tomatillos in a medium saucepan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes, until the tomatoes and tomatillos are soft but not falling apart. With a slotted spoon, transfer the tomatoes and tomatillos to a blender or food processort, allow to cool slightly, then puree until smooth. (Alternatively, if you have an immersion blender, just drain the water then puree the vegetables directly in the saucepan.)
- Warm the oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes, then add the garlic and cook for 1 minute more. Carefully pour the tomato-tomatillo mixture into the skillet. Stir in the oregano, marjoram, thyme, salt, and pepper. Add the chipotle chili and adobo sauce, partially cover the skillet, reduce heat to medium, and allow to simmer for 10-12 minutes, until the sauce thickens slightly.
- Add the chicken and broth to the sauce and stir. Cook over medium heat for 6-8 minutes, until the chicken has absorbed most of the liquid. Serve in corn tortillas with lettuce, cilantro, tomatoes, avocado, or other toppings as desired.
Source: Pati’s Mexican Table by Pati Jinich