Saucy and tender chicken tinga tacos topped with crème fraîche (or sub w/ regular sour cream), urfa pepper, scallion, and lime–all wrapped up in duck fat tortillas.
Chicken tinga (or tinga de pollo) is a Mexican dish made of shredded chicken, tomatoes, onions, garlic, and chipotle in adobo sauce, which gives the dish its delicious distinct smoky spiciness. I referred to tejalxrao’s chicken tinga recipe on nytcooking, who adapted it from Guadalupe Moreno of Mi Morena in the Bay Area. I used more crushed tomato than the recipe called for, which made the tacos a lot saucier than intended. But a messy taco is never a bad thing, right?
A non-negotiable here is to use caram3lo’s tortilla, which is thin yet sturdy enough to withstand the hefty filling without dominating your mouth with dough. Portland, ME friends can now find the oft sold-out tortillas from Will and Mary cheeseshopportland!
Giannone chicken thighs from savenorsbutchery and crème fraîche vermontcreamery. Reminder to self to shop small and local when possible.