These chicken tacos are also known as chicken tinga tacos. Chicken tinga is stewed chicken in a tomato and chipotle sauce. The chicken acquires the deliciousness of the sauce and gets very tender. Once it is cooked, the chicken is shredded and the sauce is blended into it is creamy.
Chipotles are smoked jalapeños. They are spicy so be careful not to overdo it. You will find them in cans in an adobo sauce. They are great for many types of dishes. One of my favorite salsa recipes Tomato Chipotle Salsa .
Enjoy these chicken tacos – chicken tinga – with a drizzle of Mexica crema (or sour cream), queso fresco and avocado slices. Scrumptious!
Chicken Tinga Tacos
3 pounds skinless (bone in) chicken thighs
1 small onion — thinly sliced
1/2 red bell pepper — sliced in strips
3 garlic cloves — minced
3 large chipotle peppers in adobo — chopped
2 teaspoons adobo
4 large tomatoes — chopped
1 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon lime zest
Juice of one lime
1 cup chicken stock
Salt & Pepper
Season both sides of the chicken with salt and pepper.
Heat a pot with oil. Add the chicken and brown well on both sides, removing them to a plate when done. Work in batches.
Add the onion to the pot and a little bit of the chicken stock. Scrape the bottom well. Cook the onion for about 6 minutes, until softened and translucent.
Add the bell pepper. Mix. Add the garlic and cook for a couple of minutes, until you can smell it. Add the chipotles with the extra adobo. Mix. Add the tomatoes, cumin, cinnamon, lime zest and lime juice. Mix well. Season with salt and pepper. Mix well. Add the remaining chicken stock.
Return the chicken to the pot and nestled it into the vegetables. Cook for 25 to 30 minutes until the chicken is completely cooked through.
Remove the chicken from the pot and allow it to cool down a bit. Place all the vegetables from the pot in a blender, using a slotted spoon. Do not add all of the liquid. Just enough to be able to blend into a smooth sauce. Reserve the remaining broth for another day. It is delicious to drink as a soup. Transfer it to another container.
Shred the chicken into medium slices. Return it to the pot and add the blended sauce. Chances are you have too much sauce. Use enough to make the chicken very juicy but don’t drown it. You can freeze whatever sauce you have left over. Keep the chicken in the sauce warm as you heat the tortillas.
FOR THE TACOS –
16 corn 6-inch tortillas
Mexican crema or sour cream
Crumbled queso fresco or Cotija
Heat a dry skillet.
Add the tortillas in sets of twos (one on top of the other). Flip them a couple of times. By heating them doubled up like that you are ensuring that the inside be soft.
Place two tortillas one on top if the other. Add the chicken in the middle. Drizzle with Mexican crema and add queso fresco. Top with an avocado slice and enjoy!