Chicken Tinga Tacos
yield ~ 6 servings time ~ 1.5 hrs
6 boneless, skinless chicken thighs
1 teaspoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 red onion minced
1 tablespoon tomato paste
1 tablespoon minced garlic
1 tablespoon cumin
3 chipotle peppers in adobo sauce, minced
1 cup Rose Hip Rosemary hard cider
Pico De Gallo
1 tomato, diced
1/4 bunch of cilantro, chopped
1oz. red onion, diced
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon lime juice
1/4 cup cotija cheese
12 x 4" corn or flour tortillas
Season chicken thighs with salt and pepper
Heat oil in a skillet
Sear chicken for 5 minutes on each side until well well browned
Combine onion, garlic, cumin, chipotle pepper, and cider. Puree smooth in a blender.
Remove chicken from pan. Pour out excessive fat. Allow pan to cool slightly. Pour in chipotle mixture. Return chicken to pan.
Assemble ingredients for Pico de Gallo.
Simmer chicken covered for 40 minutes or until meat is fork tender.
Shred the meat using two forks, then assemble tacos.
This Recipe was created by Chef Justin Johnson of Sustainable Kitchens.