Happy Taco Tuesday! Check out how chef Lanny Lancarte of Righteous Foods in Fort Worth makes tomatillo chicken tinga tacos. This delish dish is sure to be a hit with the whole family AND easy to clean up!
RECIPE FOR TOMATILLO CHICKEN TINGA TACOS
- 4 chicken breasts
- 2 qt. water
- 2 tbsp salt
- 2 tbsp butter (or olive oil for a lighter version)
- ½ cup jarred tomatillo (red salsa will do if you can’t find tomatillo)
- 1 cup shredded cheese (chihuahua, jack, cheddar or your choice)
- 12 corn or flour tortillas
HOW TO MAKE TOMATILLO CHICKEN TINGA TACOS
Bring water and salt to a boil.
Add chicken breasts to salted water and maintain a slow rolling boil for 25-30 minutes or until internal temperature of chicken reaches 165°F. Remove and transfer to a cutting board.
Tip: If you want to continue to boil water and reduce by half, you have a quick-fix chicken broth to add to this dish or store for future use.
Using two forks, hold and shred chicken into long strands.
On an open fire or a griddle, heat tortillas until puffed and warm. Reserve between towels.
Heat butter in sauté pan until lightly browned and add chicken. Sauté until browned.
Add tomatillo and reduce heat for 1 minute or until thickened.
Make that taco! Add chicken to tortilla and add cheese. From here, if you want to get creative and your refrigerator is full of surprises, stick those ingredients in too.
MAKES 6 SERVINGS