Literally though, these chicken tinga tacos are the best.
A) Look how pretty!!
B) Imagine how good they taste because juicy chicken, smoky chipotle, creamy avocado, zippy lime, and a charred tortilla just SING together, right? I promise you, they sing.
C) Do you have 20 minutes? Cool. You can make these because this is not fancy. This is just really, really delicious chicken tinga tacos.
This is one of those rare recipes that comes together so quickly and somehow still rivals a restaurant-quality meal. It is a recipe that, once you make it, you say: I will probably make these chicken tinga tacos every time I have friends over because it makes me look fancy with minimal effort. You also say: I need to memorize this recipe. You also say: How soon is too soon to make these again.
It is a miracle and a delight. A perfect taco unicorn.
HOW TO MAKE OUR CHICKEN TINGA TACOS (1 MIN):
- 2 tablespoons extra-virgin olive oil
- 1 white onion, thinly sliced
- 4 garlic cloves, sliced
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons ground coriander
- 2 cups chicken stock
- One 14-ounce can tomato puree
- 1 oregano sprig
- 2 bay leaves
- 4 1/2 pounds skinless whole chicken legs
- Twelve 5-inch flour tortillas
- 3 tablespoons distilled white vinegar
- Kosher salt
- Cilantro, lime wedges and sliced onion, for serving
How to Make It
In a large enameled cast-iron casserole, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, tomato puree, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until cooked, 35 to 40 minutes.Step 2
Meanwhile, preheat the oven to 400°. In batches, fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells. Bake for 15 minutes, until crisp.Step 3
Remove the chicken from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes.
Discard the bay leaves and oregano sprig. Stir in the vinegar and season with salt and pepper. Serve in the taco shells with cilantro, lime and onion.
The chicken tinga can be refrigerated for up to 2 days. Reheat gently before serving.