Chicken Tinga Tacos with Roasted Poblano and Sour Cream
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Endlessly customizable and always a crowdpleaser, tacos are not only one of our favorite going-out dishes, they’re also something we love making at home. Here, tender shredded chicken is tossed in a chipotle-tomato sauce, piled high into tortillas, and topped with smoky roasted poblano chiles, sour cream, and zingy pickled shallots. Is taco-tastic a word yet?
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Andrea
- Calories 790
- Protein 68g
- Total Carb 64g
- Total Fat 28g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 4
- chicken thighs
- 1
- head Boston lettuce
- 1
- shallot
- 1/4 cup
- white wine vinegar
- 2
- poblano chiles
- 6
- flour tortillas
- 1/2 teaspoon
- ground cumin
- 1/2 teaspoon
- dried Mexican oregano
- 1/2 teaspoon
- smoked paprika
- 1/2 teaspoon
- garlic powder
- 2 teaspoons
- chipotle paste
- 8 ounces
- chicken stock
- 1
- 14.5-ounce can fire-roasted tomatoes
- 1/8 ounce
- cilantro
- 2 ounces
- nonfat sour cream
What You’ll Need
- canola oil
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- aluminum foil
- 2 baking sheets
Allergens
Cooking Steps
Cook chicken
Preheat oven to 450ºF. Pat chicken dry; season with ½ teaspoon salt and pepper. Heat a medium pan over medium-high heat. Hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden, 5-6 minutes. Flip and brown opposite side, 1 minute. Transfer chicken to a foil-lined baking sheet, skin-side up, and roast until no longer pink, 20 minutes. Reserve fat in pan, off heat.
Prepare ingredients
While chicken roasts, rinse all produce. Trim and discard root end of lettuce, then thinly slice leaves. Peel shallot, halve, and thinly slice. Place half of sliced shallot in a large bowl, pour over vinegar, and set aside to pickle; reserve remainder for Step 3. Halve poblanos lengthwise. Using a knife tip, discard seeds and stems, then cut into ½-inch pieces (remember to wash your knife, board, and hands after). Stack tortillas and wrap in foil.
Simmer sauce
Discard almost all chicken fat from pan, leaving a thin layer. Return to medium-high heat. Add reserved shallot. Sauté, stirring, until lightly browned, 3-5 minutes. Add spice mix and chipotle paste (you could use less, but a little heat makes this tinga!). Cook until fragrant, 1 minute. Stir in stock and tomatoes and their juices. Bring to a boil over high heat; reduce to medium high and simmer until thickened, 12 minutes. Remove from heat.
Roast poblanos
While sauce simmers, on 1 half of a separate baking sheet, toss poblanos with 1 teaspoon canola oil, ½ teaspoon salt, and pepper as desired. Add packet of tortillas to other half. Transfer to oven (with chicken) and roast, mixing poblanos halfway through, until tortillas are warmed through and poblanos are browned and crisping, about 12 minutes total.
Dress lettuce
While poblanos roast, using a slotted spoon, transfer pickled shallot to a small bowl, leaving vinegar behind in large bowl. Add 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to large bowl with shallot vinegar and whisk to fully combine. Add lettuce to bowl with dressing and toss to coat. Set aside. Pick cilantro leaves, discarding stems.
Finish and plate chicken tinga
Season sauce, still off heat, with ½ teaspoon salt and pepper. Shred chicken using 2 forks or roughly chop, discarding bones and skin, then add to pan with sauce and toss to coat. Divide tortillas between serving plates, then build your own tacos with chicken tinga, roasted poblanos, lettuce, dollops of sour cream, pickled shallot, and cilantro. Enjoy!