You Chicken Recipe and Tips

today we're making chicken tinga tacos and if you've never had them before I highly recommend buckling up before you drive a car because it's the law you suck at cooking yeah you totally suck we're going to start by chopping up a couple onions and if you're not into chopping you can always just smash the onion against the wall then I'm going to take a few cloves of garlic and give them a good spanking before peeling off the paper and chopping them up a bit it's worth mentioning that this recipe is often made by boiling to start but we're going to end up in the same place I'm just making it in a way that uses the least amount of pots now it's time to talk about this recipe secret weapon

chipotle peppers and Adobo sauce if you've never actually had them in anything you'll quickly realize why Chipotle everything became such a big deal several years ago while they may just look like an old shriveled sack of prunes this just might be the apex predator of flavors they also defy the laws of physics because there's no way that all of these came out of that can they're the clown car of peppers and we're going to chop up these clowns fairly finely chipotle peppers more like chot Peppers am I right that doesn't mean they taste like a goat it stands for greatest of all time in case you didn't know that and now we're going to start frying up that onion on medium heat then add the garlic to it and then

add the Chipotle peppers all of which is unnecessary if you go the boiling rout which we'll get too soon now I'm going to open this can of diced fire roasted tomatoes although the roasting is totally unnecessary due to the smokiness of the peppers now I'm going to add in some broth and I'm starting to question my pot siiz Choice here as we're getting a little full I'm going to add a teaspoon of salt to start some recipes add cumin which you might not taste over the Chipotle and some add oregano which is a different kind of oregano in Mexico which I also doubt you'll really taste over the Chipotle but let's add it anyway because this has been in my cupboard for an unknown number of years

and I need a reason to use it and now we're going to get that bubbling like a cauldron because this is some serious Mexican witchcraft which will haunt your taste buds for the rest of your life in a good way and Into The Cauldron goes the chicken no need to sear the Chipotle peppers are handling it and we're going to cook that for around 25 minutes also take a shot every time I say chipotle peppers and now I'm thinking I might nominate myself for the pot siiz estimation Awards because look how perfect that turned out it's important to remember that chicken tinga tacos aren't to be confused with Tina's chicken tacos which are white bread mayo cheese and chicken strips and if you

think I'm above eating this allow me to disappoint you that's actually pretty good now that the chicken is cooked we're going to take it out and shred it I'm going with the grain here which makes it come apart in bigger pieces but if you go against the grain then it shreds perfectly shout out to all the haters who say I cook with fake heat then we'll just put that shredded chicken back in the pot psych JK we're going to let that cool down and I'm going to use my stick blender to turn this into a much smoother sauce if you went the boiling route this all might be in a blender at this point now I'm going to add that chicken back in and wangjangle it and realize I really underestimated the amount of sauce here

but no big deal let's add more chicken and 25 minutes later we'll shred it add that back in now that ratio is looking much better still very Saucy but all I can say is oh no I made too much of one of the greatest sauces to ever walk the face of the Earth what am I going to do eat it I guess now I'm going to taste this and adjust the salt and yeah I went way under with just one teaspoon so I'm going to double that and just taste my way into salt equilibrium now if you get corn tortillas and you're like oh my God these things are like rubber then you haven't read the instructions because you have to fry them to bring out the full corn tortilla then you get this pliable toasty yummy corn tortilla if

you don't have a set of one tados don't worry about it that's a word I just made up so you won't need them for toppings I've got lime Crema which in this case is sour cream with a squeeze of lime I've got CA cheese which is definitely not just feta because I couldn't find ctia cheese and then I'm going to slice up some avocado and I've got some cilantro also known as soap flakes to people who have that genetic variant AKA heathens now the real challenge here is not overloading it but I have my own genetic variant which doesn't allow me to put a reasonable amount of filling inside tacos so that's just my cross to bear I really don't like doubling my corn tortillas because I prefer a very

high stuff to edible container ratio and if that falls apart in my hand then I'm just going to eat my hand now I don't know what fraking genius came up with this but once you have it you can't untasteful potsize estimation award that's wild since there's so much of the ear laugh too like what an honor wow this is just turning out to be a really great