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Chicken Tinga Tacos (Tinga De Pollo)

Name: Chicken Tinga Tacos (Tinga De Pollo)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 6 cloves garlic, 4 minced, 2 smashed; 2 whole cloves; 2 tomatoes; 5 chipotle peppers in adobo sauce; ½ cup chicken stock; 2 teaspoons cumin; ½ teaspoon nutmeg; 2 tablespoons vegetable oil; 2 white onions, halved and sliced; ¼ lb chorizo; 1 head iceberg lettuce, shredded; kosher salt; black pepper, freshly ground; 2 avocados, sliced; 12 corn tortillas

By Tasty1 hr4 servings

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
Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
2
Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
3
Remove the chicken from the pot, cool slightly, then shred with two forks.
4
Place a cast-iron skillet over medium-high heat, until smoking.
5
Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
6
Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
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
Add the lettuce and sauté 2-3 additional minutes, until softened.
9
Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
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
Serve on warm corn tortillas with sliced avocado.
12
Enjoy!