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Chicken Tinga Tacos

Course: Lunch & Dinner Recipes
Cuisine: Mexican
Keyword: Dinner, Mexican, Recipes, Tacos, tortillas and fajitas
Skill: intermediate
Servings: 1

INGREDIENTS

For the Chicken:

  • 2 pounds boneless, skinless, chicken breasts
  • 2 tablespoons taco seasoning (you can use a store bought blend or mix 1 teaspoon each of chili powder, cumin, onion powder, garlic powder, salt, pepper, smoked paprika, oregano, and crushed red pepper)
  • ½ yellow onion, diced
  • 2 8-ounce cans green chiles
  • 2-3 chipotles in adobo, chopped
  • 2 tablespoons adobo liquid from the can or jar
  • 3 garlic cloves, minced
  • Juice of 1 lime
  • ½ jalapeño, minced
  • 1 cup chicken broth, plus more if needed
  • ½ bottle of light beer (we used Coors)

For the Pickled Onions:

  • 1 red onion
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoon Kosher salt

For Toppings and Assembly:

  • Pickled red onions
  • Butter lettuce leaves
  • Cotija cheese, grated
  • Corn tortillas, taco size

INSTRUCTIONS

For the Chicken:

  1. Season chicken generously with taco seasoning on both sides. In a large Dutch oven or braiser over medium heat, heat the olive oil. Add the onions and cook until translucent, 3-4 minutes.
  2. Remove onions from braiser and set aside in separate bowl. Sear chicken on each side for 3 minutes; chicken will continue to cook during braising time.
  3. Return the onions to the pot and add the green chiles, chipotles, adobo sauce, garlic, lime juice, and jalapeño.
  4. Cover with the chicken broth and beer, adding more broth if needed so the chicken is covered halfway with liquid. Gently stir and bring to a simmer. Cover and let simmer for 30-40 minutes.
  5. Remove chicken and shred with two forks. Return chicken back to braising liquid and toss well.

For the Pickled Onions:

  1. Thinly slice red onion and place into
    a large mason jar.
  2. Pour in apple cider vinegar, sugar, and Kosher salt.
  3. Shake jar vigorously and refrigerate for 1 hour. Will keep for 2 weeks.

For Assembly:

  1. Heat corn tortillas on a gas stove top
    or cast iron skillet for 30 seconds.
  2. Layer on butter lettuce, chicken tinga, pickled red onions, and cotija cheese.