Chicken Tinga

Ingredients:

• Vegetable oil to coat the pan

• 1 large white onion, sliced a little less than ½ thick

• 1 lb boneless skinless chicken thighs, cut into half-inch pieces

• 4 garlic cloves, peeled and finely chopped

• 1 tbs vinegar or white wine

• 1-15 -ounce can diced tomatoes (preferably fire-roasted) (as is or pureed)

• 3 to 4 chipotle chiles in adobo, diced, plus some of their liquid

• 1 tsp oregano

• 12 warm tortillas

Toppings:

• 1 avocado

• 3/4 cup Mexican queso fresco

• Cilantro

• 1/4 Red Onion, thinly sliced

Directions:

• In a large skillet over medium-high heat add enough oil to skim cover the bottom. When hot add the onion and saute till soft and starting to brown, about 5 min.

• Add the chicken, and nestle down to the bottom so it is touching the bottom of the pan. Cook till the chicken starts to brown, about 4-5 min. Add the garlic and cook for 1 min. Add a splash of wine or vinegar to deglas the pan.

• In a blender or food processor, process the tomatoes to a very coarse puree then add to the browned chicken in the skillet and bring to a simmer. You can also skip the blending if you like the chuncks of tomato.

• Add the chiles and oregano then reduce the heat to medium-low and simmer until the chicken is tender and the mixture is thick, about 5 min. Taste and season with salt.

Serving:

• Serve your chicken tinga on warm tortillas with slices of avocado, red onion, a sprinkling of fresh cheese and a few cilantro leaves.

• Feel free to add jalapeno's or other toppings but they are not needed. Simple is often the best.

Notes:

• Servings = 4

• Original recipe - Rick BaylessChicken Tinga Tacos - Rick Bayless 

• This is also a great recipe for feeding a large group because it can be prepared ahead of time and put in a crockpot to keep warm.