Chicken Tinga Tacos (Tinga De Pollo)

These delicious tacos are filled with shredded chicken that's been slow-cooked in a smoky chipotle sauce, then topped with fresh cilantro, onions, and crumbled cheese.

Instructions

1. 1

   Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).

2. 2

   Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.

3. 3

   Remove the chicken from the pot, cool slightly, then shred with two forks.

4. 4

   Place a cast-iron skillet over medium-high heat, until smoking.

5. 5

   Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.

6. 6

   Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.

7. 7

   Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.

8. 8

   Add the lettuce and sauté 2-3 additional minutes, until softened.

9. 9

   Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.

10. 10

    Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.

11. 11

    Serve on warm corn tortillas with sliced avocado.

12. 12

    Enjoy!

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