Chicken Tinga Tacos

Tacos!! Who doesn’t love tacos?! We do tacos over here quite often. (Maybe once a week) I love all the endless combinations that can be created. I also started making my own flour and corn tortillas about a year ago and I can’t go back to store-bought anymore, it makes such a difference. I cook the chicken down in a spicy chipotle sauce and then load up with all the toppings; salsa, salsa verde, pico de gallo, queso fresco, avocado, crema, jalapeños, cilantro, limes or just keep it simple with lime, cilantro and onions. Get ready for Margarita Friday, it’s a thing here at my house!

Chicken Tinga

Ingredients

• 2 tbsp. olive oil
• 2 lbs. chicken thighs
• 1 small yellow onion, small diced
• 4 garlic cloves, minced
• 3 chipotles in adobo, minced
• 1 lime juice and zest
• 2 tsp. ground cumin
• 1 tbsp. smoked ground paprika
• 2 1/2 tsp. ground coriander
• 1 pinch cayenne (optional, I like it pretty spicy)
• salt and black pepper to taste
• 3 cups chicken stock (either homemade or low sodium)

Directions

In a small bowl combine the cumin, paprika, coriander, and cayenne, set aside. Season the chicken with salt and pepper on both sides.

In a large dutch oven or sauce pan heat the olive oil to medium high heat. With the spice mixture generously season both sides of the chicken thighs and in batches sear the chicken on each side for about 3-4 minutes until a nice golden is created. It doesn’t have to be fully cooked through, and set aside. In the same pot add the onions and garlic and cook until translucent and some of the pan has been deglazed. Add the lime juice and scrape the bottom of the pan. Add the chicken back in along with the minced chipotles in adobo and chicken stock. Cook on simmer, uncovered for about 30 minutes. Using a fork shred the chicken and then let it to continue to cook until almost all the liquid has been absorbed. Shred the rest of the chicken and then serve along with all your favorite toppings!

Pico De Gallo

Ingredients

• 1 cup roma tomatoes, seeded and small dice
• 1/2 cup red onion, small dice
• 2 garlic cloves, minced
• 1 tbsp. jalapeño, minced
• 1 lime juice and zest
• 1 tbsp. olive oil
• salt and pepper to taste

Directions

In a small bowl combine all the ingredients, and set aside.

Flour Tortillas

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 tsp. chili powder
• 1/2 tsp. cumin
• pinch of cayenne
• 2 tsp. extra virgin olive oil
• 3/4 cup warm milk

Directions

In a large bowl combine the flour, baking powder, and salt. Drizzle in the olive oil and stir. Slowly add the milk and while scraping down the sides and bottom of the bowl start combining the dough together. It should be a little sticky.

Knead the dough for about 2 minutes until the dough forms a large ball. Place in a clean bowl and cover the bowl and let it rest for 20 minutes.

Cut the dough into 8 pieces, and roll each into a small ball. Place all the dough balls back into the bowl, cover tightly with plastic wrap, and let it rest again for 15 minutes. If the dough sticks to your hands rub a little oil between your palms.

Then start heating a non-stick pan on medium heat. While it’s preheating roll out each tortilla into a round circle, as thin as you can manage, without letting it tear.

Place each tortilla on the hot skillet. Wait for about 20-30 seconds just until the tortilla starts to bubble and turn golden on the edges. Flip and let it cook another 20-30 seconds. Just until golden. Place onto plate and cover with towel or tin foil to keep them warm.