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CHICKEN MACHACHA CRSIPY TACO HOW TO
CHICKEN MACHACHA CRSIPY TACO SKIN

Remove the chicken to a plate and let cool until the chicken can be shredded. Cover the pan and reduce heat to medium-low and simmer until the chicken is cooked through and tender. Add the tomatoes, chipotles, chicken broth, oregano, thyme and the bay leaf, stirring to combine.

CHICKEN MACHACHA CRSIPY TACO HOW TO

How to make this Chicken tinga taco recipe The mixture can also be braised in the oven rather than simmered on the stove. You can always substitute boneless, skinless chicken thighs or even a broken down whole chicken in this recipe.

Chicken breasts – Because the meat is slowly simmered in this recipe, a lean cut of chicken like the breasts remains tender rather than drying out as it would if it were roasted.

Fresh herbs can be used in place of dried herbs.

Seasoning – The mixture is simmered with a combination of dried oregano, thyme and bay leaf.

In a pinch the chicken broth can be substituted with water though it takes away some of the flavor.

Chicken broth – The chicken broth is used to braise the chicken so it doesn’t dry out.

Smoked and dried jalapeño peppers are rehydrated in a tomato, vinegar and garlic puree.

Chipotles in adobo – Canned chipotle peppers in adobo sauce are the main flavor profile in this sauce.

Diced tomatoes – I use canned diced tomatoes for this recipe though chopped fresh Roma tomatoes can be substituted.

I add the garlic after sautéing the onion so it doesn’t burn and turn bitter.

Garlic – As the garlic is sautéed the flavor mellows so it’s not very pungent but adds a base flavor that complements the sautéed onion.

CHICKEN MACHACHA CRSIPY TACO SKIN

These onions with a brownish yellow papery skin are a great all-purpose cooking onion. Onion – I use yellow onion in this recipe for its mellow flavor when cooked.Chilies are given different names once the peppers are dried and the flavor profile changes chipotles are jalapeño peppers picked when they are fully ripe and red then dried and smoked. The spice comes from dried chipotle chiles and sometimes chorizo, though I chose to keep it simple using canned chipotles in adobo in this recipe. Chicken tinga, or tinga de pollo, is a flavorful Mexican dish similar to a stew with a good amount of spice. Chicken breasts are slowly simmered in a mixture of tomatoes, chipotles, onion, oregano, thyme and bay leaf until they can be easily shredded for the filling of these tacos.