It’s gross and rainy today, and all I want is a nice big bowl of tortilla soup. Clearly that’s not going to happen before cheat day, so I had to get creative.
Chicken Tinga is a Mexican dish of shredded chicken with a tomato/chipotle sauce, smoky and delicious that’ll warm you from the inside. Sounds perfect for a day like today, so I pulled out the crock pot, rummaged through the pantry, and came up with this tasty concoction.
3 whole boneless, skinless chicken breasts (6 pieces)
1 medium yellow onion, finely chopped
4-5 cloves garlic, coarsely chopped
1 jalapeño pepper, halved and thinly sliced
1 cayenne pepper, halved and thinly sliced
1/2 can chipotle peppers in adobo sauce
1 28 oz can San Marzano diced tomatoes
2 cups chicken or vegetable stock
1 head butterhead lettuce
desired taco topping e.g. Sexy Mayo, salsa, etc.
1 tsp red pepper flakes
1 tsp chipotle powder
1 tsp dried cilantro
1 tsp freshly cracked pepper
2 tsp Cocky Cajun Seasoning
2 tsp salt
In the crock of your slow cooker, combine the chopped onion, garlic, chipotle pepper, tomatoes, and fresh peppers (if you can’t find fresh cayenne, another jalapeño will do). Season veggies with the red pepper flakes, chipotle, cilantro, salt, pepper, and Cajun seasoning – I found that by adding the seasoning and spices before the chicken and stock, the seasoning . Add 2 cups of chicken stock to the crock.
Cut chicken breasts into quarters, removing any large chunks of fat, and add to the crock as well. Cook on high for 3.5-4 hours (or on low for 6-8 hours). Using two forks, shred the chicken in the crock pot. Remove desired with slotted spoon or tongs to another bowl, spooning a few tablespoons of liquid over the shredded chicken. Serve immediately with lettuce leaves as taco shells.