This Chicken Tinga Tacos Recipe Sizzles With Flavor

Before holding down jobs as barista, baker, and oyster shucker—at the ripe age of 13—Chris Weathered began his culinary journey at home, watching his parents and grandparents cook up food influenced by their Colombian, Antiguan, and Italian heritage. In college, he majored in sustainable food systems, and later landed an apprenticeship at Blue Hill at Stone Barns that evolved into a full-time position. Last year with his chef-mother, he opened his first restaurant, Mill & Main in Kerhonkson, where seasonal American fare is infused with Latin and Caribbean flavors—like tacos.

“Tacos can seem like a huge effort, especially if you’re crazy for condiments and toppings like I am, but these tacos really take a lot of work off my plate and always leave people feeling satisfied without dirtying every dish and pan in my house.”

Chicken Tinga Tacos

Recipe by Chris WeatheredCourse: MainCuisine: Latin, American, CaribbeanDifficulty: Medium

Makes

16

tacos

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Chris Weathered of Mill & Main shares his flavor-filled chicken tinga tacos recipe, which is perfect for an easy dinner with family and friends.

Ingredients

• 3 pounds boneless, skinless chicken thighs

• 1 can chipotle in adobo, coarsely chopped

• 2 whole tomatoes, roughly chopped

• 1 white onion, quartered & peeled

• 6 cloves fresh garlic, smashed

• 2 cups chicken broth ½ bunch cilantro (with stems)

• Crunchy Cabbage Slaw

• ½ green cabbage, shredded

• 1 lime, zested & juiced

• ¼ sour cream or mayo

• 2 tsp. cumin

• 2 tsp. paprika

• salt to taste

• Toppings/Sides

• cotija cheese, crumbled

• ½ bunch cilantro, chopped

• canned/jarred pickled jalapenos

• corn or flour tortillas

• 2 to 3 limes, quartered

Directions

• Preheat oven to 375°F. In a sauté pan, drizzle a light coating of extra-virgin olive oil and brown chicken thighs, adding salt and pepper to taste.
• Place all ingredients (except broth and slaw ingredients) into a food processor or blender and puree until smooth (some chunks are fine).
• Place chicken in a Dutch oven (or oven-safe pan) and cover with blended tinga sauce and broth; sprinkle with about 1 Tbsp. of salt.
• Bake 45 minutes, making sure chicken is 90 percent covered with sauce and broth.
• Transfer chicken and sauce mixture to a serving vessel; using two forks, shred chicken, mixing into the sauce.
• Salt and pepper to taste and serve immediately, with slaw and toppings.

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