Crispy Tinga Tacos

Ingredients

• 1 large yellow onion sliced thin
• 2 tablespoon olive oil
• 1 pound chicken boneless and skinless – thighs or breast
• 3 cups water
• 2 teaspoon salt
• ½ onion cut into wedges
• 1 bayleaf
• 2 garlic cloves

Sauce

• 3 roma tomatoes
• ⅓ cup chicken broth from the cooked chicken
• ¼ cup onion cut into large pieces
• 3 chipotles in adobo
• 2 tablespoons adobo sauce from chipotles – or 1 can chipotle salsa

Assembly

• Olive oil or spray
• 10 corn tortillas
• Cilantro
• Mexican crema
• Avocado – guacamole
• Limes
• Onions and chicken/ sauce
• Queso fresco

Instructions

1. Heat the olive oil in a large saute pan and add the sliced onion. Cook on low until translucent and slightly caramelized. Stir often. This may take up to 20 minutes
2. Combine the chicken, salt, onion wedges, bay leaf and garlic in a saucepan and bring to a low boil. Cook for 15-17 minutes until the chicken is no longer pink in the center.
3. Reserve ⅓ cup of the broth from the cooked chicken for the sauce
4. Remove the chicken and shred by hand or using 2 forks or with hand mixer
5. Combine the ⅓ cup of chicken broth, roma tomatoes, ¼ cup chopped onion, chipotles and adobos sauce or chipotle salsa in a blender. Blend till smooth.
6. Add the shredded chicken and chipotle sauce to the onion and simmer to the sauce thickens.
7. Heat the oven to 350°
8. Warm tortillas in the microwave for 30 seconds
9. Brush tortillas with just a little bit of olive oil or spray with olive oil. Place a heaping tablespoon of chicken in the taco Fold over gently and repeat place on a cookie sheet. Repeat till all tortillas are filled
10. Place cookie sheet in the oven and bake till tortillas are crispy about 20 minutes
11. Serve with guacamole or sliced avocado, mexican cream, queso fresco and cilantro.