part0079

This dish is inspired by chicken tinga, or tinga de pollo in Spanish, a Mexican dish of shredded chicken cooked in a tomato sauce with savory spices like oregano and cumin. In this version, the meat is served street taco–style on small corn tortillas and garnished with health-promoting, colorful vegetables for a balanced lunch or dinner. Add a simple green salad or a side of beans for even more fiber and protein.

1. In a large stockpot, combine the chicken and 3 cups of stock. (The meat should be covered by about an inch of stock. Depending on the size of your pot, you may need to add water to cover the chicken properly.) Bring to a boil over medium-high heat.

2. Reduce the heat to medium. Simmer for 10 to 12 minutes, or until the chicken has cooked through and the internal temperature has reached 165°F. Remove from the heat. Using tongs, transfer to a large mixing bowl. Using 2 forks, pull the meat apart in opposite directions until completely shredded.

3. Meanwhile, in a large skillet, heat the oil over medium heat.

4. Add the onion, and cook for about 4 minutes, or until translucent.

5. Add the garlic, and cook for 30 seconds, or until fragrant.

6. Stir in the oregano, cumin, and cayenne. Cook for 30 seconds, or until fragrant.

7. Add the tomatoes, salt, and remaining ½ cup of stock.

8. Increase the heat to medium-high. Bring the sauce to a simmer. Cook for 3 to 4 minutes, or until slightly thickened. Remove from the heat.

9. Carefully pour the sauce into a blender, and blend until smooth. (You can also use an immersion blender to blend it in the skillet.)

10. Return the sauce to the skillet, and stir in the shredded chicken to coat. Cook over low heat for 2 to 3 minutes, or until the flavors meld. Remove from the heat.

11. Serve the chicken in the sauce on top of the tortillas.

12. Garnish each taco with the avocado, cabbage, and cilantro.