Chef Courtney Contos joins us to prepare chicken tinga tacos that are perfect for Fourth of July parties.
3 tablespoons oil
1 cup minced chorizo
1/2 white onion, diced
3 garlic cloves, chopped
1 large can chopped tomatoes
1/2 teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 teaspoon sea salt, or to taste
1/4 teaspoon fresh ground black pepper, or more to taste
2 tablespoons sauce from chipotle chiles in adobo sauce
1-2 whole chipotle chile in adobo sauce, optional
5 cups cooked shredded chicken
To Serve (quantities as desired):
Corn tostadas, store bought or home made
Shredded iceberg lettuce
Queso fresco or cotija, crumbled
Mexican avocado slices
Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in chorizo and onion; cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
Pour the tomatoes on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.
To assemble the Tostadas: Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.
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