Chicken Tinga Tacos

Chicken Tinga Tacos

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Step 1

Place tomatoes, tomatillos, broth, chipotles in adobo sauce in a blender or food processor and puree until smooth (do this in batches if necessary). Set aside.

Step 2

Heat 2 tablespoons of the oil in a large deep skillet or casserole over medium heat. Add the chorizo and cook, using a couple of wooden spoons or spatulas to break it into smaller pieces, until it has browned and crisped, 8 to 9 minutes. Transfer to a plate or bowl with a slotted spoon, leaving the fat in the pot.

Step 3 Add the remaining 2 tablespoons of oil and the onions to the skillet and cook, stirring occasionally, until the onions are wilted and translucent and beginning to brown around the edges, 4 to 5 minutes. Add the garlic and cook until fragrant and beginning to color lightly, less than a minute.
Step 4

Stir in the tomato puree, along with the bay leaves, oregano, marjoram, thyme, salt, and pepper, cover partially, and cook for 5 minutes. Stir in the potatoes, cover partially, and cook for 10 more minutes, or until the sauce deepens in color to an earthier red and the potatoes are soft.

Step 5

Add the chicken and chorizo and cook, stirring occasionally, until the chicken has absorbed almost all of the sauce, 10 to 15 minutes. The mixture should be moist but not runny.


Step 6

Serve with warm corn tortillas, salsa verde and crumbled queso fresco on top. 


2 pounds ripe Roma tomatoes, quartered
1⁄4 pound tomatillos (about 2), husked, rinsed, and quartered
1 cup chicken broth
2 La Costeña chipotles in adobo sauce, more to taste
2 tbsp vegetable oil
1 pound Mexican chorizo, casings removed and coarsely chopped
1 white onion, slivered
2 garlic cloves, finely chopped
2 bay leaves
1 teaspoon dried oregano
1⁄2 teaspoon dried marjoram
1⁄2 teaspoon dried thyme
1 teaspoon kosher salt, or more to taste
1⁄2 teaspoon freshly ground black pepper
1 pound red or Yukon Gold potatoes, peeled and cut into 1⁄4-inch dice
6 cups cooked chicken, finely shredded
Warm corn tortillas
La Costeña Salsa Verde
Crumbled queso fresco to taste

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Pati Jinich
Pati Jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.