During his Cityline trip to dreamy California, Chef Matt Dean Pettit was inspired to bring us this mouthwatering recipe for Cali Chicken Tinga tacos. Even if a quick trip to Cali is out of the question, you too can bring the good vibes of the Golden state to your next date night or family dinner!
INGREDIENTS
- 720 ml diced tomatoes
- 1/4 cup water
- 1 white onion finely chopped
- 2 large cloves garlic finely chopped
- 1 tbsp ground cumin
- 1 tsp Mexican oregano
- 1 tsp pasilla chile powder
- 1 tsp smoked paprika
- 1 lb chicken thighs skin on
- salt to taste
- 8-10 taco shells
- fresh cilantro
- pepper to taste
- 1 lime for garnish
METHOD
1. Combine all sauce ingredients (tomatoes, water onion, garlic, cumin, oregano, chili powder, paprika in a large saucepan; stir and bring to simmer.
2. Add chicken thighs into sauce; reduce heat and cover. Simmer until chicken in tender and shreddable, 35-45 minutes.
3. Transfer chicken to plate. Increase heat and cook sauce until thickened, about 5 minutes. Remove from heat.
4. Remove bones and use shredded chicken tinga for tacos
5. Heat tacos shells for 1 min and place chicken on taco, garnish with white onion and cilantro
6. Enjoy!