Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo)

Name: Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo)
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 24
Cuisine: Mexican
Ingredients: 2 Tbsps canola oil; 567 grams chicken breasts with skin and bones; 1 Tbsp finely chopped chipotle in adobo, including some sauce; 24 small sprigs cilantro; 24 6-inchs (5- to 6-inch) soft corn tortillas; 2 larges garlic cloves; 1 whole, 1 finely chopped; 59 milliliters crumbled cotija or mild goat cheese; 1 teaspoons dried oregano; 454 grams plum tomatoes (about 4; see Cooks notes); 24 servings Salt; 1 Turkish bay leaf; 1 liters water; 1 large white onion, finely chopped and divided

The recipe Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo) could satisfy your Mexican craving in approximately 25 hours. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 107 calories, 7g of protein, and 3g of fat. This recipe serves 24. A mixture of plum tomatoes, corn tortillas, garlic cloves; 1, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet.

Instructions

Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan. Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes. Cover and let sit until chicken is just cooked through (165°F on an instant-read thermometer), about 15 minutes.

Ingredients you will need

Whole Garlic Cloves

Bay Leaves

Whole Chicken

Onion

Water

Salt

Equipment you will use

Kitchen Thermometer

Sauce Pan

Transfer chicken to a cutting board. Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Cutting Board

When chicken is cool enough to handle, shred it, discarding skin and bones.

Ingredients you will need

Whole Chicken

Cut an X in the bottom of each tomato. Blanch in a saucepan of boiling water for 1 minute.

Ingredients you will need

Tomato

Water

Equipment you will use

Sauce Pan

Transfer tomatoes to a bowl of ice water. Peel and core, then finely chop.

Ingredients you will need

Water

Tomato

Equipment you will use

Bowl

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. Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute.

Ingredients you will need

Oregano

Garlic

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes.

Ingredients you will need

Tomato

Preheat oven to 350°F (a toaster oven works fine, too).

Equipment you will use

Toaster

Oven

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. Cool to warm and moisten with additional cooking liquid if mixture looks dry.

Ingredients you will need

Tomato Sauce

Chipotle Chiles

Whole Chicken

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). Wrap each stack in foil and warm through in oven, 5 to 10 minutes.

Ingredients you will need

Wrap

Equipment you will use

Cookie Cutter

Aluminum Foil

Oven

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.

Ingredients you will need

Tortilla

Whole Chicken

Sprinkle with cheese and top each taco with a cilantro sprig.

Ingredients you will need

Cilantro

Cheese

•Chicken mixture can made up to 2 days ahead. Reheat in a heavy saucepan over low heat, moistening it with water or broth, if necessary.•Although we prefer the flavor of fresh tomatoes in this dish, if you want, you can substitute a scant 2 cups of drained and chopped canned tomatoes.

Ingredients you will need

Canned Tomatoes

Tomato

Whole Chicken

Broth

Water

Equipment you will use

Sauce Pan

Equipment

Ingredients

Servings:

2Tbsps

canola oil 567grams

chicken breasts with skin and bones 1Tbsp

finely chopped chipotle in adobo, including some sauce 24small sprigs

cilantro 246-inchs

(5- to 6-inch) soft corn tortillas 2larges

garlic cloves; 1 whole, 1 finely chopped 59milliliters

crumbled cotija or mild goat cheese 1teaspoons

dried oregano 454grams

plum tomatoes (about 4; see Cooks' notes)24servings

Salt 1

Turkish bay leaf 1liters

water 1large

white onion, finely chopped and divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.