1/4 cup plus 2 tablespoons extra-virgin olive oil 2 1/2 pounds trimmed, skinless, bone-in chicken thighs Salt and freshly ground black pepper 1 large onion, thinly sliced 3 large garlic cloves, minced One 28-ounce can diced tomatoes 2 canned chipotles in adobo, coarsely chopped 1 cup chicken broth 24 corn tortillas 2 ounces Cotija cheese, crumbled Sliced scallions and chopped cilantro, for garnish December, Chicken Tacos, Food, Chipotle Sauce, Chicken Tinga, Chicken Thighs, Tinga Tacos Chicken, Tacos Maine, Maine Chicken
Chicken Tinga Tacos: use skinless, boneless breasts and skip step 1. sub shallot for onion and garlic. reduce tomato to your requirements, but add water or broth to get enough liquid. serve with a lime dressing as a salad, or use romaine instead of tortillas. and/or serve with sliced avocado, cabbage slaw and radishes. www.foodandwine.c...
Crock pot shredded beef tacos. One pinner said: "I cannot even describe how delicious these were! We added sour cream, guacamole, mozzarella cheese, and shredded lettuce to ours." On low...4-6 hrs
Caprese Grilled Chicken with Balsamic Reduction makes a perfect weeknight or special occasion meal!
Mini Tacos ~ Step 1: Cook 1 lb ground beef & season w/ taco seasoning. Step 2: Use non-stick spray on muffin tin & place wonton wrappers in muffin tin. Step 3: Fill uncooked wontons with beef & top with shredded cheese Step 4: Bake @350 for 8 minutes. Eat!