Chicken Tinga Tacos
Makes 4 to 6 servings
- 1 pound chicken tenders
- 1 celery stalk, halved
- 1 carrot, halved
- A couple sprigs of parsley
- About 10 peppercorns
- Olive oil
- 1/2 of an onion, diced
- 3 to 4 cloves garlic, minced
- 2 chipotles in adobo, finely chopped
- 2/3 cup canned corn, rinsed and drained
- 1 cup canned black beans, rinsed and drained
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- Sea salt and pepper (if needed)
- 6 to 8 tortillas (corn or flour)
- 1 avocado, chopped
- Handful of chopped cilantro
- 3 to 4 tablespoons goat cheese, crumbled
- 2 to 3 limes, cut into wedges
1. Poach chicken tenders: Put chicken, celery, carrot, parsley and peppercorns in a saucepan. Cover with water, put on the stove over medium-high heat, and cover. When it boils, reduce heat to a simmer and set the timer for 10 minutes. Let the chicken cool in the pot if you have time; if you don’t, shred chicken and proceed to the next step.
2. Drizzle a little olive oil in a large skillet, add onion and garlic and turn heat to medium-low. Cook just until the onion is translucent, about 5 to 10 minutes. Add chipotles, corn and black beans and stir. Add shredded chicken and let mixture cook 10 to 15 minutes. Add tomatoes and let it go for 5 minutes more. Taste and add seasonings if necessary. Serve on warmed tortillas with avocado, cilantro, goat cheese and limes.
Ellise Pierce is the Cowgirl Chef and author of “Cowgirl Chef: Texas Cooking With a French Accent” (Running Press). Read her blog and watch her cooking videos on www.cowgirlchef.com. You can also follow her on Twitter, @cowgirlchef.