Chicken Tinga Tacos

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It’s that time of week again. Taco time. Break out the tequila and beer, because this weekday just got fun! I sound like I’m on a tv infomercial. It’s just tacos, I guess. I’ll calm down. In my defense, it’s hard to not get excited about tonight’s dinner. Braised and shredded chicken thighs in a light tomato sauce, refried beans with rendered pork belly and Applefield farm peppers and onions, smoky tomato rice, and all the fixin’s. See? I’m excited again. Here are some quick instructions for preparing your taco Tuesday feast.

For the chicken:

I suggest broiling the chicken on a foil-lined sheet tray until it gets some color on top, because I like the crispy and dried shredded bits for tacos. If you want something more moist, simply toss the chicken in a hot saute pan with a splash or two of water.

For the beans:

Warm the beans in a saucepot over medium high heat, stirring often to prevent sticking. Don’t let them scorch on the bottom!

For the rice:

Once again, I like crispy texture and roasty flavor in my rice, so I’d broil it on the same tray as the chicken until nice and hot, but you can also warm it in a saute pan (same as the chicken, with a splash of water).

For the tortillas:

The best way is to warm the tortillas over an open flame, toasting for 10-15 seconds per side, and then stacking them beneath a warm damp towel. You can also warm them in the oven, microwave, or nonstick pan! Just get them hot 🙂

For taco assembly:

No rules here! As long as it’s in a tortilla, it’s a taco. Get creative. Don’t forget to snap a pic and share it on social media! #weareweco