Bite-Size Chipotle Chicken Soft Tacos (Tinga De Pollo)
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
57
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan
2
Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes
3
Cover and let sit until chicken is just cooked through (165°F on an instant-read thermometer), about 15 minutes
4
Transfer chicken to a cutting board
5
Strain and reserve 1 cup of broth for tinga and save remaining broth for another use
6
When chicken is cool enough to handle, shred it, discarding skin and bones
7
Cut an X in the bottom of each tomato
8
Blanch in a saucepan of boiling water for 1 minute
9
Transfer tomatoes to a bowl of ice water
10
Peel and core, then finely chop
11
Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes
12
Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute
13
Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes
14
Preheat oven to 350°F (a toaster oven works fine, too)
15
Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes
16
Cool to warm and moisten with additional cooking liquid if mixture looks dry
17
Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles)
18
Wrap each stack in foil and warm through in oven, 5 to 10 minutes
19
To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla
20
Sprinkle with cheese and top each taco with a cilantro sprig
21
Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan
22
Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes
23
Cover and let sit until chicken is just cooked through (165°F on an instant-read thermometer), about 15 minutes
24
Transfer chicken to a cutting board
25
Strain and reserve 1 cup of broth for tinga and save remaining broth for another use
26
When chicken is cool enough to handle, shred it, discarding skin and bones
27
Cut an X in the bottom of each tomato
28
Blanch in a saucepan of boiling water for 1 minute
29
Transfer tomatoes to a bowl of ice water
30
Peel and core, then finely chop
31
Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes
32
Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute
33
Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes
34
Preheat oven to 350°F (a toaster oven works fine, too)
35
Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes
36
Cool to warm and moisten with additional cooking liquid if mixture looks dry
37
Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles)
38
Wrap each stack in foil and warm through in oven, 5 to 10 minutes
39
To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla
40
Sprinkle with cheese and top each taco with a cilantro sprig