Chipotle Chicken Tinga Tacos

Corn tortilla topped with chicken tinga, refried black beans, pickled red onions, cilantro and chipotle sauce

By: Richard Sandoval, Celebrity Chef

Prep Time: 24 hours and 14-20 minutes
Cook Time: 1 hour and 10-15 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Pickled Red Onion:
1 teaspoon habanero peppers
2 cups thinly sliced red onions
¼ teaspoon Kosher salt
1/8 teaspoon Mexican oregano
2 ½ Tablespoons white vinegar
1/3 cup lime juice

Chipotle Sauce: Divided
1 teaspoon chipotle peppers in Adobo sauce
1 Tablespoon canola oil
3 Tablespoons finely diced yellow onions
1 ½ teaspoon finely chopped fresh garlic cloves
2/3 cup no added salt diced tomatoes
¾ teaspoon tomato paste
1/8 teaspoon ground cumin
1 ¾ teaspoon sherry wine vinegar
1 Tablespoon orange juice
¼ teaspoon Kosher salt

Chicken Tinga:
1 pound boneless and skinless chicken breast, cut into 1-inch pieces
1 cup diced yellow onions
1 Tablespoon finely chopped fresh garlic cloves
2 sprigs of cilantro
1 bay leaf
½ teaspoon ground black pepper
½ teaspoon Kosher salt
1-quart water
1/3 cup and 1 Tablespoon prepared chipotle sauce

Refried Black Beans:
1 1/3 cups canned refried black beans
2 ½ teaspoons canola oil
¼ cup diced Spanish onions
½ teaspoons finely chopped fresh garlic cloves
Warn water, as needed to slightly thin out refried beans

Chipotle Chicken Tinga Tacos:
8 (6-inch) white corn tortillas
2 Tablespoons and 2 teaspoons chopped fresh cilantro

Allergens:

Sulphites

Nutritional Information

Directions:

To Prepare Pickled Red Onion: NOTE: Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers. Cut stems of habanero chiles. Cut slit in the end of each chile opposite the stem. Set aside. Place onions in a large non-reactive container. Add salt and oregano. Toss gently to evenly coat. Add habanero chiles. Toss to combine. Pour vinegar and lime juice over onion mixture. Cover. Place in refrigerator for at least 24 hours to marinate. Drain and discard excess marinade prior to serving. Divide into four portions.
To Prepare Chipotle Sauce: Using the back of a spoon, puree chipotle peppers in a bowl. Set aside. In a stock pot, heat oil over medium-high heat. Add onions and garlic. Sauté until onions soften. Add tomatoes, tomato paste, pureed chipotle peppers, cumin, sherry wine vinegar, orange juice and salt. Stir to combine. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Let cool to room temperature. Place chipotle mixture in a blender. Process until smooth. Cover and place in refrigerator until ready to use.
To Prepare Chicken Tinga: In a stock pot, add chicken, onion, garlic, cilantro, bay leaves, pepper and salt. Add water. Bring to a boil. Reduce heat to low simmer, skimming any foam as necessary. Allow chicken to simmer on low heat uncovered for 30 minutes or until chicken is soft, tender and cooked through. Remove chicken from broth. Strain and reserve. Using gloves or clean hands, shred meat with fingers into thin strips. Add 1 Tablespoon reserved broth and 1/3 cup and 1 Tablespoon chipotle sauce to meat. Mix well. Divide into four portions.
To Prepare Refried Black Beans: Heat a stock pot over medium high heat. Add onions and garlic. Sauté for 5 minutes or until onions begin to turn to an even deep golden brown. Add beans to the onions and mash with potato masher until the beans are well mashed. Add warm water a spoonful at a time until product is slightly soupy. Heat through.
To Prepare Chipotle Chicken Tinga Tacos: Heat tortillas in a sauté pan or in a microwave until warm and pliable. Place ¼ cup black beans in center of each tortilla. In order, top with: 3 Tablespoons chicken tinga, 2 Tablespoons pickled red onions, 1 Tablespoon chipotle sauce, 1 teaspoon chopped cilantro. Loosely fold tortilla in half leaving an opening. Place 2 tacos on a serving plate. Enjoy immediately!