Chicken Tinga Tacos

Chicken

1. Boil Chicken

   Place chicken in stockpot.

   Add 3 whole garlic cloves, 1 whole onion quartered, 2 tsp salt, dried oregano, chicken stock, tomato bullion, and 1 cup of water.

   Bring to boil, simmer medium-low for 30 mins.

2. Shred Chicken

   Strain out and set aside onions, garlic, and chicken.

   Strain stock into a large bowl and set aside.

   Use forks to shred chicken and set aside.

3. Simmer Sauce

   Back in stockpot add 2 tbs olive oil, 1 tbs Mexican style adobo, and diced 1/2 onion.

   Cook for 5 mins.

   Pour the stock back into the stockpot.

   Bring to a light boil and reduce heat to a simmer.

4. Blend Sauce

   In blender or food processor blend the cooked onion quarters, cooked garlic, adobo chilis, and tomatoes.

   Add blended mixture to stockpot.

   Simmer for 15-20 minutes to reduce.

5. Fry and Combine Chicken

   Heat skillet on medium heat.

   Add 2 tbs olive oil and lightly fry shredded chicken.

   Slowly ladle in the sauce from stockpot until chicken is covered but not soupy.

   Simmer for 15 mins.

Serving

1. Taco Salsa

   Dice Cilantro and 1/2 an onion.

   Mix with the juice of 1 lime.

2. Garnish

   Slice avocado and sprinkle with Mexican Style Adobo.

   Lightly fry some shells.

   Place avocado in the shell and add shredded chicken.

   Top with onion/cilantro salsa and sprinkle with Cotija cheese.