Shredded Chicken Tacos



The ingredients for the tacos!


Another recipe from America's Test Kitchen! All the recipes in the magazine have been great. My husband really liked these tacos.

I did do step 4 to put the sauce through the food processor. I just served the shredded chicken with a little of the sauce on the taco, along with avocado, cheese, and cilantro.

Shredded Chicken Tacos (Tinga de Pollo) (~Adapted form America's Test Kitchen)

Ingredients:

Chicken
  • 2 pounds boneless chicken 
  • Salt and pepper
  • 2 tablespoons veg oil
  • 1 onion, halved and sliced thin (I used an entire Vidalia onion)
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1/2 cup chicken broth
  • 2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce (I missed that you were supposed to mince the chile! I just put the whole thing in. And I forgot to put the extra adobo sauce)
  • 1/2 teaspoon brown sugar
  • 1 teaspoon grated lime zest and 2 tablespoons lime juice. 
Tacos
  • 12 (6 inch) corn tortillas (I used flour tortillas)
  • 1 avocado, halved, pitted, cut into 1/2 inch pieces
  • 2 ounces Cotija cheese, crumbled (did not use this)
  • 6 scallions (did not use this)
  • Minced fresh cilantro 
  • Lime wedges
Directions:
  1. Pat chicken dry. Season with salt and pepper. Brown chicken for 3-4 min in pan for 3-4 min per side. Then set aside on plate. 
  2. Cooked onion and garlic until browned. Then added in cumin and cinnamon until fragrant. Added tomatoes with juices, broth, chipotle and adobo sauce, and sugar. Bring to boil. 
  3. Return chicken to pot. Reduce heat to medium and cover and simmer for 15-20 min, flipping chicken after 5 min. Transfer chicken to cutting board. 
  4. Transfer cooking liquid to blender and process until smooth- 15-30 seconds. Return sauce to pan. When cool enough to handle, shred chicken. Cook over medium heat, stirring frequently until thickens. 
  5. Season chicken with lime zest and juice, and season with salt and pepper. 
  6. For tacos: Spoon chicken in center of tortilla, top with avocado, cheese, scallions, cilantro, and lime wedges. 

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