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Chicken Tinga Tacos | Rick Bayless Taco Manual
recipe by Rick Bayless (@rickbayless)
Ingredients:
- Chicken thighs (boneless, skinless)
- Onions
- Chipotle chilies (pickled, sweet and sour)
- Apple cider vinegar
- Water
- Piloncillo (or substitute with regular sugar or dark brown sugar)
- Garlic cloves
- Salt
- Tomatoes (canned, fire-roasted recommended)
- Mexican oregano
- Olive oil
- Avocado
- Fresh cheese
- Cilantro
- Lime
- Corn tortillas
Steps:
1
Start off with apple cider vinegar diluted by half with water (half a cup of each) in a preheated pan over medium heat. Bring to a boil.
2
Sweeten the vinegar-water mixture with piloncillo, substitute with regular sugar or dark brown sugar if desired. Stir until the piloncillo is dissolved. Add garlic cloves and the dried chipotles (about 20 pieces or two ounces). Stir in a half teaspoon of salt.
3
Simmer the chipotle mixture for a couple of minutes, then pour into a bowl. Weight the chilies down with a plate to keep them submerged so they rehydrate evenly for a couple of hours.
4
For the tinga, caramelize onions in a large skillet with some olive oil over medium-high heat. The goal is to achieve a golden color before they become too soft.
5
Cut boneless, skinless chicken thighs into pieces smaller than a half-inch and add them to the skillet once the onions are browned.
6
Allow the chicken to cook undisturbed for about four or five minutes to get really browned, then start mixing everything. After browning, add chopped garlic and cook until fragrant.
7
Puree a can of fire-roasted tomatoes to a coarse consistency and add to the skillet. Incorporate the rehydrated chipotles (sliced) and a teaspoon of Mexican oregano, crushing the oregano before adding. Let the mixture simmer to reach a taco filling consistency, not too runny nor too stiff.
8
Season with salt and possibly a bit more vinegar or the juice from the pickled chipotles. Serve the chicken tinga on warm corn tortillas, garnished with slices of avocado, crumbled fresh cheese, cilantro leaves, and a squeeze of lime.