Serves 8, 2-3 tacos each
2 skinless, boneless chicken breast halves
Kosher salt and freshly ground black pepper
4 tablespoons coconut oil
2 medium tomatillos, peeled
2 medium ripe plum tomatoes
4 medium garlic cloves
2 white onions, finely chopped and put aside, separated 50/50
2 teaspoons dried oregano
2 bay leaves
2 tablespoons apple cider vinegar (We used Bragg’s)
2 cups chicken stock
2 to 3 canned chipotle chilies in adobo sauce, plus 1 tablespoon sauce from can
2 teaspoons Asian fish sauce
1/2 cup queso fresco, crumbled
1 bunch of cilantro, chopped
Approximately 24 corn tortillas
Sprinkle a good amount of salt and pepper over chicken breasts. Heat 2 tablespoons of coconut oil in a medium saucepan over high heat. Place chicken in pan and cook, without flipping, until browned (6-8 minutes). Cook chicken on opposite side for 2 minutes. Move to a large plate and add tomatillos, tomatoes, and garlic to pot immediately. Sauté until blistered in spots (about 5 minutes).
Incorporate first half of onions in pot for 2 minutes until softened. Add oregano and bay leaves and stir for about 30 seconds (It will smell amazing!). Add vinegar and chicken stock, then return chicken to saucepan, bring to a boil. After, decrease heat to a simmer and cover the pot until chicken registers 145° F with instant-read thermometer at the thickest part (20-30 minutes). Set aside chicken in a bowl and continue to simmer sauce until reduced to about half its original volume (about 5 minutes).
Using an immersion blender, throw in chipotle chiles and adobo to pot and blend sauce until smooth. Finely shred the chicken meat and then combine with sauce. Add fish sauce and stir. Simmer until it thickens and season to taste with salt and pepper. Combine 2 tablespoons of coconut oil with meat and sauce for nutritional benefits.
Spoon out chicken tinga onto corn tortillas. Sprinkle the other half of your chopped onions and cilantro on each taco. Top with queso fresco. Voila! Time to feast!