Chicken Tinga Tacos
Ingredients
- 2-3 tbsp. grapeseed oil
- 1 medium yellow onion, 1/4-inch dice
- 2-3 garlic cloves, minced
- 3 pounds organic chicken thighs, boneless and skinless
- 28-ounce can crushed tomatoes
- 1 cup chicken stock, low sodium
- 2 whole chipotles in adobo, minced
- 1 tbsp. of the chipotles in adobo sauce
- Salt and pepper, to taste
- 1 lime, juiced
- Corn or flour tortillas
- Shredded cheese, for topping
- Shredded lettuce, for topping
- Avocado, diced
- Sour cream, for garnish
Directions
Bring a large Dutch oven up to heat over medium. Add in the oil followed by the onions and sauté until golden brown, about 5 minutes. Next add in the garlic and cook for 1-2 minutes.
Add in the chicken thighs, canned tomatoes, stock, chipotles, and chipotle sauce. Liberally season with salt and pepper.
Stir to combine, cover, reduce to a low simmer and cook for 2 1/2 to 3 hours, stirring occasionally.
Remove the lid during the last hour of cooking so the liquid reduces into a thick sauce. Break up the larger pieces of chicken with the back of a wooden spoon or with 2 forks. Taste and season with salt and pepper then squeeze in the lime juice.
Serve inside warm tortillas with cheese, lettuce, avocado and sour cream.
Recipe Courtesy of Megan Mitchell