Chicken tinga tacos are spicy, a little bit smoky, and the best part is that you can cook them ahead of time. Serve them with tomatillo salsa, radishes and cotija cheese.
1 tablespoon olive oil
2 pounds skin-on, bone-in chicken thighs
1 cup medium-diced white onions
2 garlic cloves, peeled and smashed
1 large tomatillo, husk removed, rinsed and roughly chopped
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1–14.5 ounce can crushed fire-roasted tomatoes
2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can
1/2 cup low-sodium chicken stock
1 bay leaf
Warm flour tortillas, thinly sliced scallions, thinly sliced radishes, crumbled cotija cheese, lime wedges and tomatillo salsa for serving
Place the oil in a large pot or Dutch oven over medium high heat. Once the oil is shimmering, add the chicken skin side down. Brown the chicken, about 6 minutes. Then flip and cook for another 3 minutes until lightly browned. Transfer the chicken to a plate.
Add the onions and garlic and sauté until the onions are soft and starting to brown at the edges, about 5 minutes. Add the tomatillo and cook until lightly browned, about 4 minutes. Stir in the oregano, cumin and salt followed by the tomatoes, chipotles and adobo sauce. Remove from heat. Carefully puree the sauce in a blender and return to the pot. Put the chicken thighs in the sauce and reduce the heat. Simmer until the chicken is cooked through, about 30 minutes. Remove the chicken from the sauce and discard the bay leaf.
When the chicken is cool enough to handle. Use a fork to shred it, discarding the skin and bones. Return the chicken to the sauce over medium heat until warmed through about 3 minutes.
Assemble the tacos serving with tortillas, scallions, radishes, cotija cheese, lime wedges and tomatillo salsa.