Chicken Tinga Tacos (Are Everywhere)

Using tomatillos in these Chicken Tinga Tacos gives them an authentic flavor that is tough to beat.

📝 Ingredients

• 4 tomatillos
• 2 roma tomatoes
• 1/2 onion
• 2 garlic cloves
• 3 chipotles in adobo
• 1/2 cup stock
• 1/8 teaspoon oregano ((use Mexican if you have it))
• salt
• dash cumin
• 2 chicken breasts ((or rotisserie chicken))
• 8-12 corn tortillas
• 1 avocado
• finely chopped onion for garnish
• cheese ((Monterey Jack or Cotija))
• lime wedges

👨‍🍳 Instructions

1. 1If you are cooking the chicken, cover 2 chicken breasts with water in a saucepan. Bring to a boil and simmer for 20-25 minutes or until the chicken is no longer pink inside.
2. 2Roughly chop 1/2 an onion and peel 2 garlic cloves
3. 3Cook the onion and whole garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown
4. 4You can pan roast the tomatoes and tomatillos if you want, but I usually just use the oven. Roast the tomatoes in the oven at 400F for 15-20 minutes. Add the tomatillos to the tomatoes about halfway through the roasting period as they need less time to roast than the tomatoes
5. 5Add the onion, garlic, tomatoes and tomatillos to a blender along with 3 chipotles in adobo (I usually scrape out the veins and seeds of the chipotles)
6. 6Pulse blend until combined well
7. 7Simmer this sauce in a dollop of oil on medium heat.
8. 8Add 1/2 cup stock, 1/8 teaspoon oregano, a dash of cumin, and a pinch of salt to the sauce.
9. 9Let reduce for 5-10 minutes
10. 10Add the shredded chicken and combine well with the sauce, bringing everything to a uniform temp.
11. 11Give a final taste before serving and add more adobo sauce if you want more heat, and add salt to taste.
12. 12Garnish with finely chopped avocado bits, cheese, diced onion, and a sprinkle of lime juice.
13. 13If crisping up the tortillas, add the tinga mixture to a tortilla and cook on a skillet or comal over medium-high heat until brown spots appear on the underside (2-3 minutes).