Chicken Tinga Tacos

Photograph © Heidi's Bridge 

 

Chicken Tacos

12 tacos; about 4 servings

 

To go the classic street food route, look for 4- to 6-inch corn tortillas and use 2 stacked tortillas per taco.

Prepare or have ready:

Chicken Tinga

Twelve 6-inch corn or flour tortillas, warmed, or 12 taco shells

Meanwhile, place in separate serving bowls:

Shredded lettuce 

Chopped onion 

Chopped cilantro 

Sliced red radishes

Crumbled Cotija, or shredded Monterey Jack, Cheddar, or queso fresco

Pico de Gallo, Table Salsa, and/or Guacamole

Sour cream or crema

Taqueria Pickles

Transfer the filling to a serving bowl. Wrap the warm tortillas in foil or place the taco shells in a basket. Allow guests to assemble their own tacos.

 

 

Chicken Tinga

4 or 5 servings

 

If desired, use 3 canned chipotles in adobo sauce in place of the dried chiles; add them directly to the blender. 

Adjust an oven rack so it is 4 inches from the heating element. 

Preheat the broiler. 

Heat in a dry skillet over medium heat:

3 dried chipotle chiles, stemmed and seeded

Press the chiles flat with a spatula. Toast the chiles, turning once or twice, until fragrant, 1 minute or less. Transfer the chiles to a small heatproof bowl and add:

Boiling water to cover

Set aside. Meanwhile, place on a baking sheet:

5 plum or Roma tomatoes

1 small onion, peeled and cut into 4 wedges

4 garlic cloves, unpeeled

Broil, turning the vegetables every 5 minutes. Remove the garlic after 8 to 10 minutes or when the peel is slightly singed. The vegetables are ready when they are soft and charred, 15 to 20 minutes. Peel the garlic. Transfer the tomatoes, onion, and garlic to a blender. Drain the chipotles (reserving the soaking liquid) and add the chiles to the blender along with:

1 teaspoon salt

Puree. Heat in a large skillet over medium heat until shimmering: 

2 tablespoons vegetable oil

Add in batches, without crowding, and cook, turning once, until golden, about 5 minutes on each side:

2 pound bone-in chicken thighs, skin removed

Pour the chipotle sauce into the skillet. Add ½ cup reserved chipotle soaking liquid or water to the blender and swish it around to loosen the remaining sauce, then pour it into the skillet. Bring the sauce to a simmer, cover, and cook, simmering gently over medium-low heat, until the chicken is cooked through, about 20 minutes.

Transfer the chicken to a cutting board and use two forks to shred it. Save the bones for stock or discard them, and return the shredded chicken to the sauce. 

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

 

On Sale November 12, 2019

Hardcover

List Price $40.00 (price may vary by retailer)

eBook

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