Chicken Tinga Tacos

yield ~ 6 servings time ~ 1.5 hrs

Ingredients:

• 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

Assembly

• 1/4 cup cotija cheese

• 12 x 4" corn or flour tortillas

Instructions

1. Season chicken thighs with salt and pepper

2. Heat oil in a skillet

3. Sear chicken for 5 minutes on each side until well well browned

4. Combine onion, garlic, cumin, chipotle pepper, and cider. Puree smooth in a blender.

5. Remove chicken from pan. Pour out excessive fat. Allow pan to cool slightly. Pour in chipotle mixture. Return chicken to pan.

6. Assemble ingredients for Pico de Gallo.

7. Simmer chicken covered for 40 minutes or until meat is fork tender.

8. Shred the meat using two forks, then assemble tacos.

This Recipe was created by Chef Justin Johnson of Sustainable Kitchens.

Printable Recipe.

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