Chicken Tinga Tacos

Name: Chicken Tinga Tacos
Ingredients: 2 ounces piloncillo (unrefined sugar) OR a generous ¼ cup dark brown sugar; 1/2 cup vinegar (a fruit one like apple cider vinegar is typical in Mexico), plus more if needed; 2 ounces (18 to 20 pieces) dried morita/chipotle colorado chiles, stemmed; 3 garlic cloves, peeled and halved; Salt; Vegetable or olive oil to coat the pan; 1 large white onion, sliced a little less than ½ thick; 1 pound boneless skinless chicken thighs, cut into half-inch pieces; 3 garlic cloves, peeled and finely chopped; One 15 -ounce can diced tomatoes (preferably fire-roasted), lightly drained; 3 to 4 pickled morita/chipotle chiles, thinly sliced, plus some of their pickling liquid OR 3 to 4 canned chilpotle chiles en adobo, thinly sliced; About 1 teaspoon Mexican oregano; A little additional vinegar, if you think the dish needs it; 12 warm corn tortillas; 1 ripe avocado; About 3/4 cup (about 3 ounces) Mexican queso fresco or other fresh cheese like farmers cheese, mild feta or fresh goat cheese; A handful of cilantro leaves for garnish

www.rickbayless.com

INGREDIENTS - For the pickled morita/chipotle chiles: - 2 ounces piloncillo (unrefined sugar) OR a generous ¼ cup dark brown sugar - 1/2 cup vinegar (a fruit

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Ingredients

2 ounces piloncillo (unrefined sugar) OR a generous ¼ cup dark brown sugar
1/2 cup vinegar (a fruit one like apple cider vinegar is typical in Mexico), plus more if needed
2 ounces (18 to 20 pieces) dried morita/chipotle colorado chiles, stemmed
3 garlic cloves, peeled and halved
Salt
Vegetable or olive oil to coat the pan
1 large white onion, sliced a little less than ½ thick
1 pound boneless skinless chicken thighs, cut into half-inch pieces
3 garlic cloves, peeled and finely chopped
One 15 -ounce can diced tomatoes (preferably fire-roasted), lightly drained
3 to 4 pickled morita/chipotle chiles, thinly sliced, plus some of their pickling liquid OR 3 to 4 canned chilpotle chiles en adobo, thinly sliced
About 1 teaspoon Mexican oregano
A little additional vinegar, if you think the dish needs it
12 warm corn tortillas
1 ripe avocado
About 3/4 cup (about 3 ounces) Mexican queso fresco or other fresh cheese like farmers cheese, mild feta or fresh goat cheese
A handful of cilantro leaves for garnish