Puebla-Inspired Chicken Tinga Tacos for Cinco de Mayo

Slice the white onion into pieces smaller than half an inch.

Heat olive oil in a 12-inch cast iron skillet over medium-high heat to coat the bottom of the pan.

Add the sliced onions to the skillet and cook until softened and slightly browned.

Cut the boneless skinless chicken thighs into pieces smaller than half an inch.

Add the chicken pieces to the skillet, nestling them down in a single layer to ensure contact with the pan.

Cook the chicken undisturbed until browned on one side, then check for color.

Once the chicken is browned, add the chopped garlic and stir for about a minute.

Blend the can of fire roasted tomatoes into a coarse puree.

Add the blended tomatoes to the skillet with the chicken and onions, and let it simmer.

Add about a teaspoon of Mexican oregano, crushing it between your palms before adding.

Chop 4 pickled moritas chipotles and add them to the skillet, seeds included for more flavor.

Season with a teaspoon of salt and mix well, tasting for seasoning.

Let the mixture simmer until it thickens enough to make tacos.

Warm the corn tortillas and spoon the finished tinga onto each tortilla.

Top each taco with a slice of avocado, queso fresco, and cilantro.

Equipment Needed

Spice Level:

Dietary