“Twiddle” Tinga Tacos

Recommended Pairing:


AuthorDanny EckesCategory, DifficultyIntermediate

Jam down with some delicious chicken tacos! This spicy and tangy recipe will complement the improvisation of Twiddle any day of the week. I've had the pleasure of seeing Twiddle several times over the years. A band that always impresses with their musical talent and unconventional transitions. Enjoy the tacos with some great music and delicious Mexican lager.

Yields8 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Directions

Chicken
1

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

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

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

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

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
6

Dice Cilantro and 1/2 an onion.
Mix with the juice of 1 lime.

7

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.

Ingredients

 3 lbs Chicken Boneless and Skinless (3 breasts and 4 thighs)
 2 Yellow Onions (large)
 4 cups Chicken Broth
 3 Garlic Cloves
 1 dash Dried Oregano
 28 oz Peeled Tomatoes (28 oz can San Marzano)
Serving
 Tortilla Shells
 Avocado
 Cotija Cheese
 Cilantro
 Limes
Cookware
Pairing

Directions

Chicken
1

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

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

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

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

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
6

Dice Cilantro and 1/2 an onion.
Mix with the juice of 1 lime.

7

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.

“Twiddle” Tinga Tacos
Danny Eckes
Danny Eckes

Welcome to my personal blog! Most of this site is dedicated to my personal interests and recipes. Let's face it, finding recipes online can be challenging! Between navigating past countless ads and lengthy superfluous instructions, it takes far too long to find the actual recipe. Pictures (taken with mobile) and descriptions are for personal reference.

Articles: 0