Crispy Chicken Tinga Tacos

Name: Crispy Chicken Tinga Tacos
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 1 cup Maseca corn flour (about 120 grams); 1 cup warm water (about 240 ml), approximately; as needed, oil for frying; 7 oz cooked chicken (about 200 grams); 3.5 oz tomato (about 100 grams); 2 oz onion (about 60 grams); 1 garlic clove; as needed, oil; salt to taste; 1 bay leaf; 1 teaspoon chicken bouillon; as needed, water; finely chopped lettuce, to taste; sour cream, to taste; hot sauce, to taste

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Today I learned how to make corn tortillas during a live session with Lena. Although I still need to practice, it was a lot of fun and I loved sharing it with you! Since I had some chicken tinga left over, I thought it would be great to turn it into crispy tacos. They're one of my favorites!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Saved

Ingredients

40 minutes

Serves 2 servings

For the tortillas
1 cupMaseca corn flour (about 120 grams)
1 cupwarm water (about 240 ml), approximately
as needed, oil for frying
For the filling
7 ozcooked chicken (about 200 grams)
3.5 oztomato (about 100 grams)
2 ozonion (about 60 grams)
1garlic clove
as needed, oil
salt to taste
1bay leaf
1 teaspoonchicken bouillon
as needed, water
For serving
finely chopped lettuce, to taste
sour cream, to taste
hot sauce, to taste

Saved

Steps

40 minutes

1

Make the tortilla dough. Gradually mix the corn flour with the warm water until you get a soft, slightly pliable dough that doesn't stick to your fingers.
2

Shape the dough into balls that fit in your hand. Using a tortilla press and two pieces of plastic (or, if you don't have a press, place the dough between two pieces of plastic and flatten with a skillet or something heavy), press the dough to form tortillas. You should get about 8 tortillas.
3

Cook the tortillas on a griddle or skillet. First, sear each side, then flip them until they puff up. That's how you'll know they're ready. Keep the tortillas covered with a clean cloth so they don't dry out.
4

Prepare the tinga. Boil the chicken in water with a teaspoon of chicken bouillon, a piece of onion, and a garlic clove. Let it cool slightly, then shred the chicken.
5

Sauté the remaining chopped onion in oil. Add the chopped tomato. Finally, add the cooked, shredded chicken. Let it cool.
6

Warm the tortillas slightly and fill them with the tinga, rolling them up.
7

Fry the tacos in hot oil and place them on paper towels to remove excess oil.
8

Serve with sour cream, lettuce, and hot sauce.