Delicious Chicken Tinga Taco Recipe

Remove the stems from the vine-ripe tomatoes and core them using a pairing knife or boning knife.

Slice the tomatoes into wedges, about three or four slices each.

Remove the outer shell from the tomatillos and leave them whole.

Remove both ends of the sweet onion, slice it in half, and remove the outer peel. Slice into wedges.

Remove the end of the jalapeno, slice it in half, and remove the seeds if you prefer less spice.

Place all the prepared vegetables on a sheet tray lined with parchment paper.

Drizzle olive oil over the vegetables and season with sea salt and fresh cracked black pepper.

Roast the vegetables in the oven at 425 degrees Fahrenheit for 30 to 35 minutes until they have a nice char.

Season the whole chicken on all sides with sea salt and fresh cracked black pepper.

Heat olive oil in a rondeau pot over high heat until it smokes, then add the chicken skin-side down.

Turn the heat down to medium and cook the chicken for 8 to 10 minutes until golden brown, then flip it over.

Remove the roasted vegetables from the oven and add them to a blender along with the juices from the pan.

Add one chipotle in adobo sauce, ground cumin, and dry oregano to the blender.

Remove the center piece of the blender lid, cover with a towel, and blend carefully to avoid pressure buildup.

Taste the blended mixture to ensure it is flavorful, adjusting seasoning as needed.

Pour the blended mixture over the chicken in the pot.

Add chicken stock to the pot, mix the flavors together, and cover with a lid.

Braise the chicken for about two hours until tender and falling off the bone.

Equipment Needed

Spice Level: