Whoa, it’s been awhile since I’ve done a recipe post! Since before Christmas, in fact. Between Christmas, and my little sister’s wedding[!!!], and a quick trip to Chicago with my parents and Ben for New Years’… I’ve been busy. And got sick. 😦 But now it’s back to real life… and that means plenty of recipes! To start off the new year, it seems fitting to begin with a dose of the Secret Recipe Club! We took a break in December, but I’m so happy to be back in the swing of things. I absolutely love being part of the SRC. It’s a fun way to try new blogs and recipes and be part of a great community. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.
This month, my assignment was for Holly’s blog, PheMOMenon. Holly is a mom of three, and uses her blog as an outlet to “conquer [her] world, one recipe at a time.” Sounds like a good thing, if you ask me!! I had a hard time deciding which recipe to choose, because it’s no lie to say that everything I looked at sounded so amazing! If I had my act together and made this recipe in December, before I OD’d on sweets, I probably would have made these crepes or this Sugar Plum Puff Pastry. YUM. Definitely pinned.
Instead of sweets, I decided to make a flavorful, spicy taco dish as our first home-cooked meal of 2013. Holly’s Chicken Tinga Tacos are absolutely incredible, and so super easy. I had never heard of chicken tinga before, but I had a suspicion that it was something legit, so I turned to the powers of Google to learn that it is a traditional Mexican dish of shredded chicken in a tomato and chili chipotle sauce. The source of that knowledge, Muy Bueno Cookbook, is definitely a site to check out too. But back to Holly.
Normally, to make a shredded/marinated chicken dish like this, I would throw these ingredients in the crockpot to marinate and cook all day long. In fact, I’ve made many similar Mexican-inspired shredded chicken recipes that way…and they are good. But sometimes the crockpot leaves everything tasting kinda the same, if you know what I mean. Or is that just me? Regardless, there’s just something to be gained by preparing this meal on the stove.
Instead of all day like a crockpot would take, the whole meal came together in less than an hour, most of which was idle simmer time. The taco meat was smoky, juicy, and pretty much perfect. And while our first-day tacos were super, I must say the leftovers may have been even better, as these flavors got better over time. As a special bonus, I’ll be sharing one of my leftover recipes on Wednesday… so be sure to come back for Mexican Cornbread Pot Pie. It is so good! Enjoy!
Chicken Tinga Tacos
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 1 cup chipotle salsa or 2 chipotles in adobo, pureed with a 6 ounce can tomato paste
- 1 cup low sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts [Holly used thighs]
- lettuce, cheese, sour cream, salsa, pico de gallo, guacamole, etc. for serving as desired
Melt butter in a large skillet or dutch oven set over medium heat. Then add onions and garlic, and season with black pepper before cooking until soft, about 5-6 minutes. Next, reduce heat to low and add salsa and chicken broth. Simmer for 10 minutes, then add chicken to the pan.
Spoon salsa mixture completely over the chicken, then cover pan with a lid. Simmer, covered, for 35 minutes or until chicken can be easily shredded with a fork.
Shred the chicken in the sauce with two forks, then simmer for another 5 minutes. Serve in warmed tortillas with toppings of your choice.
This recipe is also linked up with: Weekend Potluck.