It may only be Tuesday, but it’s never too early to start looking into what to prepare for the weekend. To help you out, we’re taking a look at tinga de pollo, or chicken tacos, a good recipe for a night when you need something quick and easy to prepare. Here is what you’ll need:
For the chicken:
- A teaspoon of grated lime zest plus two tablespoons of lime juice
- Two pounds of trimmed, skinless and boneless chicken thighs
- Half a teaspoon of brown sugar
- Salt and pepper
- Two tablespoons of vegetable oil
- Two tablespoons of of canned, minced, chipotle in adobo sauce
- Two tablespoons of vegetable oil
- Half a cup of chicken broth
- A thin sliced onion
- A can of diced tomatoes (fire roasted)
- A teaspoon of ground cumin
- A ¼ teaspoon of ground cinnamon
For the tacos:
- Lime wedges
- Twelve warmed corn tortillas, preferably six inches
- Fresh minced cilantro
- One halved and pitted avocado cut into half inch pieces
- Six minced scallions
- Two ounces of crumbled Cotija cheese
Season the chicken with salt and pepper and then heat a tablespoon of oil in a Dutch oven over medium-high heat until it simmers. Add half of a chicken and cook until it’s brown on both sides, about three to four minutes per side. Move everything over to a large plate and then repeat the process for the rest of the chicken.
Turn the heat down to medium, add a tablespoon of oil to the pot and then heat once again until it shimmers. Throw in the onion and cook, making sure to frequently stir until everything is brown. Follow by adding the cinnamon, garlic, and cumin and cook for a minute until it becomes fragrant. Add the chipotle, adobo sauce, tomatoes, broth, and sugar and boil, making sure to remove any bits that may have browned.
Place the chicken back into the pot, turn the heat down to medium-low, cover it up and let it simmer until the meat is 195 degrees while also making sure to flip the chicken over, this should take about fifteen to twenty minutes. Move the chicken over to a cutting board.
Pour the cooking oil into a blender and process it until smooth, about fifteen to thirty seconds. Move the sauce back over to the pot and once it’s cooled down use a pair of forks to shred the chicken into bite sized pieces. Transfer the chicken with the sauce over to the pot and cook over medium heat, making sure to frequently stir until the sauce is thick and has clung to the chicken. Stir in the lime zest and juice and add some salt and pepper seasoning for taste.
For the tacos, grab a spoonful of chicken and add it to the center of each tortilla before serving, making sure to pass the lime wedges, avocado, cilantro, Cotija, and scallions separately.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.
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