Chicken Tinga Tacos with Tomatillo Salsa & Mexican-Style Corn on the Cob
(from castro15’s recipe box)
Categories: Made
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 8 Corn Tortillas
- 3 Cloves Garlic
- 2 Ears Of Corn
- 2 Limes
- 1 Red Onion
- 1/2 Pound Tomatillos
- 1 Large Bunch Cilantro
- 1/2 Cup Sour Cream
- ⅓ Cup Grated Cotija Cheese
- 1 Tablespoon Chicken Tinga Spice Blend (Ground Cumin, Ground Mexican Oregano, Ancho Chile Powder & Ground Coriander)
Directions
-
Preheat the oven to 400°F.
-
Wash and dry the fresh produce.
-
Heat a large pot of salted water to boiling on high.
- Peel and thinly slice the garlic.
-
Peel, halve and thinly slice the onion.
-
Remove and discard the papery husks of the tomatillos; medium dice the tomatillos.
-
Remove and discard the husks and silks of the corn; cut each cob into thirds.
-
Pick the cilantro leaves off the stems; discard the stems.
-
Quarter the limes.
-
Pat the chicken dry with paper towels; season on both sides with salt, pepper and (reserving a big pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be.
-
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot.
-
Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through.
-
Transfer to a cutting board, leaving any browned bits (or fond) in the pan.
-
When cool enough to handle, using 2 forks, shred the cooked chicken into bite-sized pieces.
-
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot.
-
Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
-
Add the tomatillos and ⅔ cup of water; season with salt and pepper. Cook, occasionally smashing the tomatillos with a spoon, 11 to 13 minutes, or until thickened and saucy.
-
While the salsa cooks, stack the tortillas on a large piece of foil; tightly wrap the foil around the tortillas.
-
Place directly on the oven rack (or on a sheet pan). Warm in the oven 8 to 10 minutes, or until heated through.
-
Remove from the oven. Just before serving, carefully unwrap the warmed tortillas and transfer to a serving dish.
-
While the tortillas warm, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until tender and bright yellow. Drain thoroughly; set aside to cool slightly.
-
Just before serving, divide half the sour cream, half the cheese and as much of the remaining spice blend as you’d like between the cobs; season with salt and pepper to taste. Transfer to a serving dish. Garnish with ¼ of the cilantro.
-
Add the shredded chicken to the pan of salsa; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat. Stir in the juice of 4 lime wedges; season with salt and pepper to taste. Transfer to a serving dish. Serve with the warmed tortillas, dressed corn and remaining sour cream, cheese, cilantro and lime wedges on the side. Enjoy!