The Art of Chicken Tinga Soft Tacos: A Simple yet Delicious Recipe

So, just give a little toss and make sure that everything is well combined while it's cooking, that's good for this to be on about a medium heat and let all those great flavors infuse with each other. This will allow the dish to come together in harmony, resulting in a truly delicious meal. As we're cooking, take note of the aromas wafting through the air - they'll be enticing and tantalizing, making your mouth water in anticipation.

While our chicken is cooking, let's pull it apart into smaller pieces. We want to shred it until it's quite small, breaking down any big chunks into tiny bits. This will help distribute the flavors evenly throughout the dish, ensuring that every bite is a delight. Be careful not to over-shred the chicken, as this can make it mushy and unpleasant. Instead, aim for a nice balance between tender shreds and still-pairable texture.

With our chicken in place, let's add some fresh cilantro to the mix. This will provide a bright, citrusy note that complements the rich flavors of the dish. Take a small handful of cilantro leaves and chop them finely - you want to aim for nice, small pieces that will distribute evenly throughout the sauce. Don't overdo it, as too much cilantro can overpower the other flavors.

Now it's time to add our chicken back into the pan, along with some freshly squeezed lime juice. This will help brighten up the dish and balance out the richness of the sauce. Take a moment to taste the sauce, adjusting the seasoning as needed. If it needs a bit more salt or pepper, now is the time to add it. You can also experiment with other spices or herbs to find the perfect flavor combination.

As we near the end of our recipe, let's add some crispy chicken skin on top. This will provide a satisfying crunch that complements the soft tortillas and juicy chicken. Simply chop up the cooked skin into small pieces and sprinkle it over the dish - you can also use it as a garnish, adding a decorative touch to your tacos.

Finally, let's finish our dish off with some fresh red onion and crumbled feta cheese. These will add a nice pop of color and flavor to our tacos, balancing out the richness of the sauce. Take a small piece of red onion and finely dice it - you want to aim for small pieces that will distribute evenly throughout the dish. Then, sprinkle some crumbled feta cheese over the top, adding a salty, tangy note to each bite.

Now that we have all our ingredients in place, let's assemble our tacos! Simply warm up some corn tortillas and fill them with a generous helping of our chicken tinga sauce, along with some crispy chicken skin, fresh cilantro, diced red onion, and crumbled feta cheese. Finish it off with a squeeze of lime juice and a sprinkle of salt, and you're ready to enjoy your delicious homemade tacos.

The key to this recipe lies in the simplicity and quality of its ingredients. By using fresh, high-quality components - such as cilantro, lime, and red onion - we can coax out the natural flavors of each dish component and create something truly special. Don't be afraid to experiment with different spices or herbs to find your perfect flavor combination, and remember to have fun with the process!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we're doing another Mexican recipe this is for chicken Tinga and we're making tacos out of these now chicken Tinga is a play-doh recipe it's sort of a newer Mexican recipe recipe this is not a particularly traditional presentation of it but we're gonna try and show you a really delicious recipe for this great summer dish and we're gonna start off with our ingredients so we have some chicken we've already roasted some annatto or achiote we're gonna use a chipotle pepper some garlic some shallot and some onion as well as some tomato and we're also going to using some cilantro and parsley is strangely enough more traditional in this dish but we're gonna be using cilantro because we just like it better in the dish so the first thing we're gonna do we have these beautiful bone-in skin-on chicken thighs now these have already been roasted we're gonna put a link to a nice roasted chicken recipe you can do whatever you prefer as far as roasting your chicken your flavor profile here and then the final dish is going to come together and then you're gonna see in a new flavor profile emerge so we're gonna take the skin off because we want to crisp it up a little bit so we're gonna pop that into a frying pan and we're get this nice and crispy so we're just going to put that in the frying pan we're going to put that skin side up and just let that get nice and crispy in there while we prepare our chicken so we're just gonna remove all of the roast chicken from the bones here and as I said whatever you like as far as your your flavor profile for your chicken we're just using a nice roasted chicken here and you want to make sure you're getting any bits of cartilage or anything out of there you don't want any little tough bits because what we're gonna be doing is pulling this so we're gonna be just making it into a little strings so next step is we're gonna get our onion ready so we're gonna slice this after some deliberation into rings or half rings now it's gonna cook for some time so they will get soft and will get will willed up a little bit and then we're just going to chop up the garlic really well nice and small as well there we go so for the garlic we do want it you know really really small little mints and then for the shallots again we're just going to do the same as we did for the onions and make that into the half rings and there we go so that's all of our nice aromatics meanwhile we're gonna get our dry spices ready so we've got our dried chipotle pepper which is just a smoked jalapeno and the annatto or achiote and we're just gonna grind that into a nice fine powder so we've got that in our spice grinder and we're gonna make sure that that gets broken up really good in fine sometimes it'd take a little bit of shaking and we're gonna add that a little bit later so meanwhile when you're chicken skins are starting to get a little bit toast you know you just want to leave them skin side up you don't wanna put them skin side down for the cooking process but once they start get a little bit toasty you can start smelling that we're gonna take those out and let them drain a little bit we are going to use these we're not just doing this to render out the fat from them however we are going to use that rendered fat so let these drain for a little while let them dry out a little bit and they will get beautiful and crispy meanwhile we're gonna get our onions shallots and garlic into the pan with that nice flavorful chicken grease I'm just gonna give that little toss make sure everything gets coated in the oil and you want to break up any of your a little bits of onion and shallot to make sure they're all sort of separated let those cook for a little while and when they get a little bit transparent we're gonna add our nice spice mix now the annatto or achiote is going to be very it's going to add a very red color to everything that's really quite a dramatic color so do be careful if you're cooking you're doing this make sure anything that the oil sits on gets washed pretty promptly because it will stain well - the salt in there and let those cook while we prepare our Tomatoes we cut these into a pretty big dice these Tomatoes we do a little bit of texture from these and it does help to have a very very sharp knife to cut through so we're going to take our Tomatoes once everything has wilted a little bit in the pan you can see there and we're just going to add that right in now of course this is going to add a lot of liquid to your pan so just give a little toss and make sure that everything is well combined while it's cooking that's good for this to be on about a medium heat and let all those great flavors infuse with each other and that is looking great so while that is cooking together we are going to pull our chicken so what we've done here which grab into Forks and we're gonna just pull all the little bits apart or make it into little strings you don't want it to be like pasty or a mush or anything you just want to pull it apart until it's quite small little pieces until it looks something like this so once it's here this is pretty much done if you have any like really big pieces left in there that you feel like you want to shred up a little bit more then feel free if you want a little bit more texture then leave some of those bigger pieces that is just fine and then we're going to get our cilantro ready so we're gonna give that a little chop and we're gonna use part of this in the cooking and part of it at the end for garnish or actually for topping on our on our tacos so there's a small amount of it into the recipe here you can see everything stewing together here a lot of the liquid has come out of the tomatoes the onions and shallots and everything have cooked down quite a lot so it's time to add our chicken now this chicken has been room temperature for some time because we've been handling it we've been shredding it so we're just gonna add that in there give everything a good stir there you go so everything will be well combined and get some of those great flavors going all together with the chicken and we're just gonna cook this until it cooks down a little bit you don't want a whole lot of liquid left in there so you can see here it's it's already a little bit drier the chicken does absorb some of the liquid and until the chicken is heated all the way through so once we're there it's really ready to eat so we're just gonna give it a little taste make sure it doesn't need any a flavor adjustment so now would be the time to add a little bit of salt and pepper anything else that you think it might still need what we are gonna add is a little bit of lime juice to it and while we're at it we're gonna cut this lime into a few pieces because we're gonna use that as topping as well so we're gonna take that one slice of lime we're gonna squeeze it over our our pan here and also while you're doing this try to give it a twist because you'll get a little bit of that lime oil from the skin from the zest into your dish and that will help it'll really kick it up a little bit with a beautiful little aromatic hit of lime so meanwhile we're gonna chop up our crispy skin this is gonna be topping for our you can see how crispy that is just crumbling into little tiny crumbs which is perfect beautiful and crispy a really nice textural element to your dish more traditional for this would be a Mexican style cheese but we are using feta for this because it's got a really nice flavor and we just love it with Mexican food it actually works really really well and then we're just a little bit of red onion and we're just gonna give that sort of a a little fine dice here well not a fine dice you just want it in Nice little small pieces and there we go for that and there's our chicken skin the cilantro the lime and the feta once you have all that in place it's ready to go so we heated up some of these beautiful corn tortillas put a little bit of your filling this is maybe a little bit much you don't want to overfill your tacos so some of your excellent filling we're going to top that with a little bit of the cilantro a little bit of the chicken skin some of that nice fresh sharp red onion and then a little bit of that cheese and serve that with a wedge of lime and then when you go to eat it that's when you just give it a little spritz of the lime you don't want to choose the whole thing on single taco because just a little dash is really gonna perk everything up in there and make everything really delicious and there's your there's your chicken Tinga soft tacos that's it that is the whole thing really really quite a simple recipe if you have some leftover roasted chicken or you want to do something like this then feel free to roast a bunch and then save some and you'll have a beautiful dish to make so if you like this recipe please do like it subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we're doing another Mexican recipe this is for chicken Tinga and we're making tacos out of these now chicken Tinga is a play-doh recipe it's sort of a newer Mexican recipe recipe this is not a particularly traditional presentation of it but we're gonna try and show you a really delicious recipe for this great summer dish and we're gonna start off with our ingredients so we have some chicken we've already roasted some annatto or achiote we're gonna use a chipotle pepper some garlic some shallot and some onion as well as some tomato and we're also going to using some cilantro and parsley is strangely enough more traditional in this dish but we're gonna be using cilantro because we just like it better in the dish so the first thing we're gonna do we have these beautiful bone-in skin-on chicken thighs now these have already been roasted we're gonna put a link to a nice roasted chicken recipe you can do whatever you prefer as far as roasting your chicken your flavor profile here and then the final dish is going to come together and then you're gonna see in a new flavor profile emerge so we're gonna take the skin off because we want to crisp it up a little bit so we're gonna pop that into a frying pan and we're get this nice and crispy so we're just going to put that in the frying pan we're going to put that skin side up and just let that get nice and crispy in there while we prepare our chicken so we're just gonna remove all of the roast chicken from the bones here and as I said whatever you like as far as your your flavor profile for your chicken we're just using a nice roasted chicken here and you want to make sure you're getting any bits of cartilage or anything out of there you don't want any little tough bits because what we're gonna be doing is pulling this so we're gonna be just making it into a little strings so next step is we're gonna get our onion ready so we're gonna slice this after some deliberation into rings or half rings now it's gonna cook for some time so they will get soft and will get will willed up a little bit and then we're just going to chop up the garlic really well nice and small as well there we go so for the garlic we do want it you know really really small little mints and then for the shallots again we're just going to do the same as we did for the onions and make that into the half rings and there we go so that's all of our nice aromatics meanwhile we're gonna get our dry spices ready so we've got our dried chipotle pepper which is just a smoked jalapeno and the annatto or achiote and we're just gonna grind that into a nice fine powder so we've got that in our spice grinder and we're gonna make sure that that gets broken up really good in fine sometimes it'd take a little bit of shaking and we're gonna add that a little bit later so meanwhile when you're chicken skins are starting to get a little bit toast you know you just want to leave them skin side up you don't wanna put them skin side down for the cooking process but once they start get a little bit toasty you can start smelling that we're gonna take those out and let them drain a little bit we are going to use these we're not just doing this to render out the fat from them however we are going to use that rendered fat so let these drain for a little while let them dry out a little bit and they will get beautiful and crispy meanwhile we're gonna get our onions shallots and garlic into the pan with that nice flavorful chicken grease I'm just gonna give that little toss make sure everything gets coated in the oil and you want to break up any of your a little bits of onion and shallot to make sure they're all sort of separated let those cook for a little while and when they get a little bit transparent we're gonna add our nice spice mix now the annatto or achiote is going to be very it's going to add a very red color to everything that's really quite a dramatic color so do be careful if you're cooking you're doing this make sure anything that the oil sits on gets washed pretty promptly because it will stain well - the salt in there and let those cook while we prepare our Tomatoes we cut these into a pretty big dice these Tomatoes we do a little bit of texture from these and it does help to have a very very sharp knife to cut through so we're going to take our Tomatoes once everything has wilted a little bit in the pan you can see there and we're just going to add that right in now of course this is going to add a lot of liquid to your pan so just give a little toss and make sure that everything is well combined while it's cooking that's good for this to be on about a medium heat and let all those great flavors infuse with each other and that is looking great so while that is cooking together we are going to pull our chicken so what we've done here which grab into Forks and we're gonna just pull all the little bits apart or make it into little strings you don't want it to be like pasty or a mush or anything you just want to pull it apart until it's quite small little pieces until it looks something like this so once it's here this is pretty much done if you have any like really big pieces left in there that you feel like you want to shred up a little bit more then feel free if you want a little bit more texture then leave some of those bigger pieces that is just fine and then we're going to get our cilantro ready so we're gonna give that a little chop and we're gonna use part of this in the cooking and part of it at the end for garnish or actually for topping on our on our tacos so there's a small amount of it into the recipe here you can see everything stewing together here a lot of the liquid has come out of the tomatoes the onions and shallots and everything have cooked down quite a lot so it's time to add our chicken now this chicken has been room temperature for some time because we've been handling it we've been shredding it so we're just gonna add that in there give everything a good stir there you go so everything will be well combined and get some of those great flavors going all together with the chicken and we're just gonna cook this until it cooks down a little bit you don't want a whole lot of liquid left in there so you can see here it's it's already a little bit drier the chicken does absorb some of the liquid and until the chicken is heated all the way through so once we're there it's really ready to eat so we're just gonna give it a little taste make sure it doesn't need any a flavor adjustment so now would be the time to add a little bit of salt and pepper anything else that you think it might still need what we are gonna add is a little bit of lime juice to it and while we're at it we're gonna cut this lime into a few pieces because we're gonna use that as topping as well so we're gonna take that one slice of lime we're gonna squeeze it over our our pan here and also while you're doing this try to give it a twist because you'll get a little bit of that lime oil from the skin from the zest into your dish and that will help it'll really kick it up a little bit with a beautiful little aromatic hit of lime so meanwhile we're gonna chop up our crispy skin this is gonna be topping for our you can see how crispy that is just crumbling into little tiny crumbs which is perfect beautiful and crispy a really nice textural element to your dish more traditional for this would be a Mexican style cheese but we are using feta for this because it's got a really nice flavor and we just love it with Mexican food it actually works really really well and then we're just a little bit of red onion and we're just gonna give that sort of a a little fine dice here well not a fine dice you just want it in Nice little small pieces and there we go for that and there's our chicken skin the cilantro the lime and the feta once you have all that in place it's ready to go so we heated up some of these beautiful corn tortillas put a little bit of your filling this is maybe a little bit much you don't want to overfill your tacos so some of your excellent filling we're going to top that with a little bit of the cilantro a little bit of the chicken skin some of that nice fresh sharp red onion and then a little bit of that cheese and serve that with a wedge of lime and then when you go to eat it that's when you just give it a little spritz of the lime you don't want to choose the whole thing on single taco because just a little dash is really gonna perk everything up in there and make everything really delicious and there's your there's your chicken Tinga soft tacos that's it that is the whole thing really really quite a simple recipe if you have some leftover roasted chicken or you want to do something like this then feel free to roast a bunch and then save some and you'll have a beautiful dish to make so if you like this recipe please do like it subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your food\n"