I now have a tortilla press that I was dying to use last night. Probably not something everyone needs, but I saw it at Sur La Table and remembered that my Mexican cookbook said homemade tortillas were infinitely better than store bought. I'll post about that later, but in the mean time, here's a great Chicken Tinga Taco recipe that you can use on store bought tortillas - or be crazy like me and go buy a tortilla press and use on fresh tortillas. Your call.
Serves 4
Ingredients:
5 chicken thighs (bone in, skin on)
1 tbsp oil
1 cup medium diced white onion
2 cloves garlic, smashed (and peeled)
1 large tomatillo, husked and roughly chopped
1/2 tsp oregano
1/4 tsp cumin
1 14 oz can fire roasted tomatoes
2 tbsp roughly chopped chipotles (from a can) and 2 tbsp adobo sauce
1/2 cup chicken stock
1 bay leaf
tortillas
toppings: avocado, radish, cilantro, tomatillo salsa, jalapenos, lime
Directions:
Season the chicken with salt. Heat oil over medium-high heat in a heavy-bottomed pot until shimmering.
Add the chicken, skin-side-down, and cook until golden brown (about 6 minutes).
Flip and brown the other side. Warning - it may splatter.
Remove the chicken and add the onions and garlic. Saute until starting to brown, then add the tomatillo. Saute until it starts to brown. Add the oregano and the cumin.
Add the tomatoes and chipotle and stir. Turn off the heat and puree the mixture in a blender.
Return it to the pan with the chicken stock and a bay leaf. Season with salt. Bring to a boil.
Nestle the chicken into the sauce and lower to a simmer. Cook until the chicken is cooked through, about 15-20 minutes.
Remove the chicken to a plate and let cook a bit. Shred it up with forks, discarding bones and any gummy skin pieces.
Return it to the pot and stir it around. Warm it through.
Serve it on warm tortillas with the toppings.
I had a corn and tomato salad with it.
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