Chicken Tinga Tacos
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
ingredients
For the Tacos:
- 3 large chicken breasts
- 12 flour tortillas, taco sized
- 3 Roma tomatoes, chopped
- 1 medium yellow onion, cut in half, peeled, keep one half intact and second half cut into thin slices
- 2 garlic cloves, whole
- 2 bay leaves
- 1/4 of a 7.5-oz can of chipotles in adobo (more to to taste as desired)
- 2 Tablespoons corn/canola oil
- 1 Tablespoon Casa M Spice Co® Pecking Order®
- 1 teaspoon Casa M Spice Co® Chain Reaction®
- 1 teaspoon Casa M Spice Co® Pecking Order® (for tinga sauce)
- top with shredded lettuce, sour cream, queso fresco, avocado, salsa(s), pico de gallo, etc.
LET’S GET COOKING
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1.
In a large pot add 5 cups water. Turn stove on, on high heat.
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2.
Add 2 garlic cloves, skin off. Half a yellow onion and two bay leaves, Casa M Spice Co® Pecking Order® and Chain Reaction®, cover, and bring to a boil.
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3.
Once it is boiling, add the chicken breasts and cook for 20 minutes or until cooked through.
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4.
Remove chicken breasts from pot and set aside. Allow to cool.
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5.
Add Roma tomatoes to the pot chicken was just cooking in. Cook for 5 minutes.
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6.
After 5 minutes, add the half onion, tomatoes, garlic cloves, and 3/4 cup of the broth into a blender. Discard bay leaves.
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7.
Add 1 teaspoon Casa M Spice Co® Pecking Order® into the blender as well as the chipotles in adobo. Blend for about 30 seconds or until completely smooth.
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8.
Chicken breasts should be cool enough now. Shred them as finely as possible.
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9.
In a large skillet, add oil over medium high heat. Once hot, add the sliced onions. Cook for a about a minute. Add the Tinga sauce you just made in your blender. Stir and bring to a boil.
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10.
Add the shredded chicken and mix in well. Once completely heated through you can assemble your tacos with your desired toppings and enjoy!