Tinga Tacos
Servings 8 people
Ingredients
- 1.5 kg. pulled Turkey Needs to be made ahead!!!
- 6 fresh tomatoes
- 1 fresh jalapeno
- 2 tablespoons extra-virgin olive oil
- 1 white onion thinly sliced
- 4 cloves garlic sliced
- 1.5 tsp ground cumin seeds
- 1.5 tsp ground cilantro
- 200 ml Chipotle in adobo sauce
- 2 chipotles chopped
- 2 cups chicken broth
- 1 sprig oregano
- 2 bay leaves
- 3 tbsp. white vinegar
for serving:
- 16 tortillas
- salt and pepper at taste
- fresh lime juice at taste
- cilantro at taste
- avocado slices at taste
- Parmesan cheese due to the lack of cotija cheese in my region
Instructions
- Start your BBQ for a direct cooking session on medium heat (+-200°C/400°F). Once you've reached the desired temperature you put the tomatoes and the jalapeno pepper on top of the grill. Until the skin turns black.
- Meanwhile, preheat a large cast iron skillet on top of the grid and add the chopped garlic and white onion. Simmer until translucent and add the spices for a couple of minutes. By heating them they will release some flavor.
- Add the chipotles, chicken broth and Adobo sauce and chop the burned pepper before you add it to the pan. Let simmer for 20 min. before you add the pulled turkey (recipe here). Let simmer for another ten minutes.
- Discard the bay leaves and oregano sprig and gently add the vinegar, salt and pepper to taste. They can use quite some acidity but you can add it at your own taste.
- Serve the Tinga taco with some avocado and Cotija Cheese (in this recipe replaced by Parmesan cheese). Sprinkle some freshly chopped cilantro and lime juice on top. For the lovers of chicken skin: try to crisp it up and add it for a delicious crunch.