Chicken Tinga Tacos | Rick Bayless Taco Manual

Dilute 1/2 cup apple cider vinegar with 1/2 cup water in a pan and heat to boil.

Add 1/2 cup Piloncio (or brown sugar) to the boiling mixture and stir until dissolved.

Add 3 cloves of garlic and 20 dried Morita chilies to the mixture along with 1/2 teaspoon salt, and let simmer for a couple of minutes.

Transfer the mixture to a bowl and weigh down the chilies with a plate to keep them submerged for a couple of hours to rehydrate.

In a large skillet, heat olive oil over medium-high heat and add onions to caramelize them until browned.

Cut boneless skinless chicken thighs into pieces smaller than half an inch and add to the browned onions, spreading them out to touch the bottom of the pan.

Cook the chicken for about 4-5 minutes until browned underneath, then scrape and mix with the onions.

Add chopped garlic to the skillet and cook until fragrant, about 1 minute.

Blend a can of fire-roasted tomatoes into a coarse puree and add to the skillet, stirring to mix.

Add 3-4 rehydrated pickled chilies and 1 teaspoon of Mexican oregano to the skillet, mixing well.

Let the mixture simmer until it reaches a taco filling consistency, adjusting seasoning with salt and vinegar from the pickled chilies as needed.

Equipment Needed

Spice Level: