Chicken Tinga

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6-8
YIELD: 15 Tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • De-seed dried chilis and tear into small pieces.
  • In large dutch oven add oil and turn to med heat.
  • Add cumin seed and chilies.
  • As soon as cumin starts to sputter add butter, allow to melt and add the rest of the spices stirring constantly.
  • after 30-45 seconds add the onions and salt. this will stop the frying. allow the onions to soften and begin to pick up some color. make sure the spices are not burning
  • add garlic. fry for 1 minute.
  • Add tomato paste and fry for 2 minute.
  • Scrape the bottom of the pan, add can of cherry tomatoes. I suggest using a potato masher from this point on to mash everything into a puree. Cook mixture until you can leave a space when you drag your masher on the bottom.
  • Add broth and scrape bottom of pan. I actually suggest knorr homestyle concentrated stock.
  • Add chicken. make sure its covered by liquid by adding water as needed.
  • Once cooked, remove the chicken and allow to cool before hand pulling. Meanwhile increase heat to high and reduce the sauce by 1/3. Add chicken and chili powder.
  • Once done add salsa, lime juice and sour cream.
  • season to taste with salt and more lime juice.
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