Often mistaken for Mexican Independence Day (actually on September 16th), Cinco De Mayo commemorates the unlikely defeat of the French by the Mexican army at the Battle of Puebla. This win represented renewed hope, a sense of unity, and strengthened resistance. It became a day marked with parties and festivals, filled with food such as tacos al pastor, tamales, chilaquiles, and elotes; and plenty of drinks, from horchata to Mexican Coke to mezcal- and tequila-based cocktails. The celebrations happen wherever there’s a place to cook: in restaurants, on street corners, and in homes.
In Chicago, the Mexican community is a vibrant, integral part of our cultural makeup. It provides some of the best food that has come to represent Cinco de Mayo, including tacos. If you haven’t taken a trip down to the Pilsen neighborhood, for example, you’re missing out. So, as we imbibe tequila and nosh on Taco Tuesdays, it’s a great time to think about how and where it all started.
If you didn’t have a chance to frequent a local taco spot on Cinco de Mayo this year, fear not, you’ll only need to leave your home to shop for a handful of ingredients to make this dish: chicken tinga tacos, originating from Puebla. This smoky, spicy, shredded chicken taco, paired with a bonus recipe for a refreshing strawberry-lime margarita, is sure to have you celebrating all month long.
A Few Notes on Making Chicken Tinga
Traditionally, the chicken is cooked separately from the sauce via the poaching method, meaning it’s cooked in salted water and then added to the sauce after being shredded. In this recipe, I sear the chicken, remove it, shred it, and add it back later to create a flavorful base (called fond) in the pan to sauté the vegetables. Both ways work, but I do enjoy having one less pot and am all about capitalizing on a good fond.
There are many variations of tomato usage when it comes to chicken tinga. I found that fresh tomatillos provide a punch of acidity and robust flavor to the dish, but because that’s not always the most readily available, you can substitute a 15 oz can of regular or fire-roasted diced tomatoes (or canned tomatillos), double up on the Roma tomatoes, or use heirloom tomatoes.
The fastest way to shred chicken is in a stand mixer with a paddle. Second to that is a hand mixer with beaters. If you don’t have either of those, two forks and commitment to the task will do.
Chicken Tinga Tacos
Makes: 12 tacos
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
1-2 tablespoons of neutral oil
1 large white onion, thinly sliced
1 lb boneless skinless chicken thighs, cut into 1/2” pieces
4 tomatillos, quartered fresh (dehusked and rinsed)
2 Roma tomatoes, quartered
3 garlic cloves, peeled and finely chopped
1/2 cup chicken stock
3-4 canned chipotle chiles in adobo
2 teaspoons Mexican oregano
1 teaspoon cumin
1 teaspoon apple cider vinegar
1 lime, juiced
12 warmed corn tortillas
1 cup cilantro, roughly chopped
Optional toppings:
3/4 cup queso fresco or Cotija cheese, crumbled
1 avocado, sliced
1 lime, sliced
Pickled red onions (Click to see recipe)
- Heat a heavy, wide pan with neutral oil. Season the chicken thighs with salt and pepper and sear on both sides until cooked through. Set aside to cool slightly before shredding.
- In the same pan, add the sliced onions and a pinch of salt and sauté until softened. Use a splash of water to deglaze any fond on the bottom of the pan.
- Add the tomatillos and Roma tomatoes and sauté until lightly caramelized.
- Add the garlic, cumin, Mexican oregano and sauté until aromatic.
- Add the chicken stock and chipotle and simmer for 5-6 minutes.
- Transfer everything to a large bowl, plus the juice of one lime, and use an immersion blender to blend into a smooth sauce before transferring back to the pan. (You can also do this in the pot itself if it’s deep enough. You can also choose to strain it at this point to remove any tomato seeds and for a smoother sauce).
- Season with more salt, pepper, apple cider vinegar and lime juice to taste and simmer until slightly thickened. Add the shredded chicken back in to warm.
- Serve on warmed tortillas topped with crumbled queso fresco, pickled red onions, sliced avocado and fresh lime.
Fresh Strawberry Margarita
Serves: 2
Prep time: 10 minutes
Total time: 15 minutes
6-8 fresh strawberries, sliced or chopped
2 teaspoons of granulated sugar
4 oz tequila of choice
2 oz fresh lime juice
1 oz triple sec
2 tsp agave syrup
Pinch of salt
Sliced lime and sliced strawberries for garnish
- Place the sliced strawberries in a bowl with the sugar and stir to coat. Leave them for about 5-10 minutes so the moisture is drawn out and they soften.
- Take a spoon and crush them into slightly smaller pieces to draw out more juices before adding it to the base of a shaker.
- Add the tequila, triple sec, agave, lime juice and salt to the shake with ice and cover.
- Shake until very cold and serve over ice .
Decided you want to leave your home? Come take a class at The Chopping Block to learn how to make even more global fare:
