Canadian Living – September 2019

90 | CANADIAN LIVING SEPTEMBER 2019

CHICKEN TINGA TACOS

MAKES 6 SERVINGS (18 TACOS)
HANDS-ON TIME 15 MINUTES
TOTAL TIME 55 MINUTES

Chicken Tinga
750 g bone-in skin-on chicken thighs
(5 to 6)
1 tsp salt, divided
½ tsp pepper
2 tsp canola oil
½ white onion or 1 onion, thinly sliced
4 cloves garlic, minced
1½ tsp Mexican oregano or oregano
2 bay leaves
1 398 mL can fire-roasted diced
tomatoes
½ cup sodium-reduced chicken broth
2 canned chipotle chilis in adobo
sauce, chopped (or ½ tsp chipotle
chili powder )
4 tsp red wine vinegar or cider vinegar

Quick Pickled Onions
½ cup white vinegar
4 tsp granulated sugar
½ tsp salt
2 cups thinly sliced red onion
(about ½ of an onion)
18 6-inch corn or flour tortillas
¾ cup crumbled queso fresco

TEST

KITCHEN

TIP

If using a slow cooker, brown

chicken in a large skillet and

cook onions with spices.

Transfer to a slow cooker with

diced tomatoes and chipotle

and cook on low

for 4 to 5 hours or high for

about 2 hours.

TEST KITCHEN TERM

MASA HARINA

Masa harina is a flour made from dried

corn kernels cooked in limewater (a process

known as nixtamalization). Combined

with salt, water and fat, it is used to make

traditional corn tortillas.

Chicken Tinga Sprinkle chicken with ½ tsp

of the salt, and pepper. Heat oil in large Dutch

oven set over medium heat; cook chicken in

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4 minutes; transfer to plate. Add onion;

cook, stirring until softened, 3 to 4 minutes.

Add garlic, oregano, bay leaves and 3 tbsp

water; cook, scraping up any browned bits,

for 1 minute.

Return chicken and juices to pan. Add

tomatoes, broth, chi potle and remaining salt;

simmer over medium-low heat until chicken

is tender, about 30 minutes.

Transfer chicken to bowl; let cool enough

to handle. Using 2 forks, shred chicken,

discarding skin and bones. Return chicken

and vinegar to pan; cook, stirring over

medium-low heat until sauce is absorbed,

about 5 minutes.

Quick Pickled Onions In small saucepan,

bring vinegar, sugar, salt and ½ cup water

to boil over high heat. Remove from heat;

add red onion. Let stand for 10 minutes.

Let cool slightly.

Top tortillas with chicken mixture and pick-

led onions; sprinkle with queso fresco.

PER SERVING about 505 cal, 20 g pro, 25 g total fat (6 g sat. fat),

50 g carb (5 g dietary fibre, 7 g sugar), 73 mg chol, 1300 mg sodium.

90 | CANADIAN LIVING SEPTEMBER 2019