Chicken Tinga Tacos

Summer 2015

From chef Kaelin Ulrich Trilling and chef-partner Jonathan Waxman of Bajo Sexto Taco in Nashville

1 tablespoon canola oil
1/2 white onion, diced (about 1/2 cup)
1/2 of 1 (7-ounce) can chipotle chilies in adobo 
1 clove garlic
1 tablespoon white vinegar
sea salt and black pepper, to taste
1 pound cooked chicken, pulled into pieces
8 corn tortillas
cilantro 
diced onion

Pour the canola oil into a large skillet over medium heat. Add the onions and cook until brown, about 10 minutes.

In a blender or food processor, add the cooked onions, 1/2 can of chipotle chilies with adobo, garlic, vinegar, sea salt, and pepper. Puree until smooth.

Cook the sauce over medium heat until warmed through, about 2 to 3 minutes. Add the pulled chicken and stir to coat with the sauce and to warm through. Season to taste.

Serve on corn tortillas, heated for about 30 seconds on each side, and top with cilantro and diced onion.

Yield: 8 tacos

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