The chicken filling for these tacos is very similar to chicken tinga, which is usually eaten on tostadas, but I wanted it a little less saucy for tacos, and with just a hint of chipotle.

You will need:
4-5 cups chicken, shredded
5 cloves garlic
3 large, ripe tomatoes
smallest sized can of chipotles in adobo
1 lime
cilantro, ~1/2 cup
olive oil for pan, ~1/3 cup

14-20 small (6 inch) tortillas
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Mash 2 of the garlic cloves to a rough paste.  Add the mashed garlic, juice of lime, and one of the tomatoes, chopped, to the chicken.  Mix well by hand and let marinade for at least 30 minutes. (If you want to marinate longer, leave out the tomato and refrigerate chicken mixture.  Add the chopped tomato just before the next step. [Call me quirky, but I  don’t like the taste or texture of refrigerated tomatoes.])

Add to blender or food processor:
remaining 3 cloves garlic, cilantro, 2 tomatoes, chopped, 1-3 chipotles (I used only 1 for a subtle flavor).  Precess until well blended.

Thoroughly heat large pan on med-high. Add olive oil, then quickly add chicken mixture.  Sear the chicken, turning and toasting the chicken, about 5 minutes.  Pour sauce over the chicken and cook an additional 10 minutes, stirring occasionally.

Serve with grilled flour tortillas, sauteed onions and peppers, sliced avocado, fresh cilantro, mexican crema or sour cream.

Serves 6-8

The chicken filling for these tacos is very similar to chicken tinga, which is usually eaten on tostadas, but I wanted it a little less saucy for tacos, and with just a hint of chipotle.

You will need:
4-5 cups chicken, shredded
5 cloves garlic
3 large, ripe tomatoes
smallest sized can of chipotles in adobo
1 lime
cilantro, ~1/2 cup
olive oil for pan, ~1/3 cup

14-20 small (6 inch) tortillas
——————————————————-
Mash 2 of the garlic cloves to a rough paste.  Add the mashed garlic, juice of lime, and one of the tomatoes, chopped, to the chicken.  Mix well by hand and let marinade for at least 30 minutes. (If you want to marinate longer, leave out the tomato and refrigerate chicken mixture.  Add the chopped tomato just before the next step. [Call me quirky, but I  don’t like the taste or texture of refrigerated tomatoes.])

Add to blender or food processor:
remaining 3 cloves garlic, cilantro, 2 tomatoes, chopped, 1-3 chipotles (I used only 1 for a subtle flavor).  Precess until well blended.

Thoroughly heat large pan on med-high. Add olive oil, then quickly add chicken mixture.  Sear the chicken, turning and toasting the chicken, about 5 minutes.  Pour sauce over the chicken and cook an additional 10 minutes, stirring occasionally.

Serve with grilled flour tortillas, sauteed onions and peppers, sliced avocado, fresh cilantro, mexican crema or sour cream.

Serves 6-8