Recipe Station

You do not have to use chicken you can use beef or turkey. Also, if you like your tacos on the spicier side then I suggest throwing in 1 green jalapeno to the mix.

1 1/4 to 1 1/2 pounds chicken breasts with skin and bones

5 cups water

1 large white onion, finely chopped and divided

2 large garlic cloves

1 Turkish bay leaf

1 pound plum tomatoes (about 4)

2 tablespoons canola oil

1/2 teaspoon dried oregano

1 to 1 1/2 tablespoons finely chopped chipotle in adobo, including some sauce

24 soft corn tortillas

1/4 cup crumbled cotija or mild goat cheese

24 small sprigs cilantro

Combine chicken with water, half of onion, whole garlic clove, bay leaf and 1 teaspoon salt.

Cover and let sit until chicken is just cooked through, about 15 minutes.

Transfer chicken to a cutting board. Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.

Cut an X in the bottom of each tomato. Blanch in a saucepan of boiling water for 1 minute. Transfer tomatoes to a bowl of ice water. Peel and core, then finely chop.

Cook remaining chopped onion with 1/4 teaspoon salt until softened, about 5 minutes. Stir in garlic and crumble in oregano.

Add tomato and continue to cook 10 to 15 minutes.

Preheat oven to 350°F.

Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer 10 to 15 minutes.

To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them, spooning it onto center of each tortilla.

Sprinkle with cheese and top each taco with a cilantro sprig.

Finished!

This is the best type of taco that you can have because everything is so fresh and warm. I like the high spice factor so if you want to add in a little more jalapenos to the mix you are more than welcome.

This Article Was Adapted From: epicurious

Photo Source: LARA FERRONI