chicken tinga tacos with grilled corn guacamole

yield: serves about 4 total time: 45 minutes

ingredients:

1 pound boneless, skinless chicken thighs

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1/2 sweet onion, diced

2 garlic cloves, minced

1 (14-ounce) can fire roasted diced tomatoes

1 tablespoon tomato paste

1 chopped chipotle pepper

2 tablespoons adobo sauce from a can of chipotles

12 corn or flour tortillas

queso fresco cheese for topping

lime wedges for spritzing

quick pico
1 cup cherry tomatoes, chopped

1/2 sweet onion, diced

2 tablespoons chopped fresh cilantro

1/2 lime, juiced

grilled corn guacamole
3 avocados, chopped

2 ears grilled corn, kernals cut off

1 jalapeño pepper, seeded and diced

1/4 cup diced sweet onion

1/4 cup fresh cilantro, chopped

1 lime, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

directions:

Heat a large skillet over medium-high heat. Season the chicken liberally with the cumin, smoked paprika, garlic powder, salt and pepper. Place the olive oil in the skillet and brown the chicken on both sides until golden brown.
Remove the chicken from the skillet (set it on a plate for now) and reduce the heat to medium-low. Add the onion and stir well, tossing to mix it in with any brown bits from the chicken. Cook for 5 minutes, until softened. Add in the garlic, fire roasted tomatoes, tomato paste, chipotle pepper and adobo sauce. Stir well. Cook until the mixture comes to a simmer, stirring often. Add the chicken back into the skillet. Cover and cook on medium-low until the chicken is cooked through, 15 to 20 minutes.
Remove the chicken (reserve the sauce, you’ll use it in a minute) and place it on a plate to shred it. Or! I use my kitchen stand mixer to shred it. Once shredded, mix it back in with the saucy contents of the skillet. Keep it warm and build your tacos! Chicken on the tortilla, then some pico, guac, queso fresco cheese and lots of lime.
quick pico
Stir together tomatoes, onion, cilantro and lime. Add a pinch of salt and pepper. Stir again.
grilled corn guacamole
In a bowl, mash the avocado with a fork. Stir in the grilled corn, pepper, onion, cilantro, lime juice, salt and pepper. Mix until combined and you have the desired consistency of smashed versus mashed (< your call!). Taste and season additionally with salt and pepper or more lime juice if needed.

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