Maz Fresco in Myrtle Beach had all the ingredients we needed to make these authentic Chicken Tinga Tacos including the Fresh Corn Tortillas available every Friday – Sunday.

Chicken Tinga Tacos Recipe

Ingredients

• 3 pounds skinless, boneless chicken thighs
• 4 cups chicken stock
• 1 cup water
• 1 large yellow onion, halved
• 3 whole garlic cloves, peeled
• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon dried oregano
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 (7-ounce) can chipotle peppers in adobo sauce
• 1 (28-ounce) can peeled plum tomatoes (preferably San Marzano)
• 3 tablespoons chopped fresh cilantro, or more to taste
• 2 tablespoons crumbled cotija cheese, for garnish

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Directions

Step 1

Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot.

Bring to a simmer over high heat, then reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.

Step 2

Using a slotted spoon, transfer the onion halves to a bowl. Transfer chicken thighs to a separate bowl.

Step 3

Pour the broth through a strainer into a large bowl. Reserve the liquid.

Step 4

Heat olive oil in the same pot over medium heat. Add diced onion and cook until beginning to soften, about 4 minutes.

Pour the strained broth back into the pot with the onions.

Bring to a boil over high heat, then reduce to medium-low and simmer until the broth is reduced by about half, 15–20 minutes.

Step 5

Add the reserved boiled onions to a blender. Add chipotle peppers in adobo. Swirl a little water in the can and add to the blender. Add tomatoes.

Cover and pulse until partially blended, then blend on medium speed until smooth, 1–2 minutes.

Pour the sauce into the pot with the reduced broth and onions.

Step 6

Increase heat to medium-high and simmer 15 minutes or longer, depending on how thick you want the sauce.

Reduce heat to medium-low.

Step 7

Tear chicken into bite-size pieces and add back to the pot.

Cook another 10–15 minutes.

Transfer to a serving dish and garnish with cilantro and crumbled cotija cheese.