Writing feels hard lately.
Sometimes it feels like I have limited creativity, and right now that creativity is getting used up at my day job and cooking after work. Writing unfortunately takes a back burner.
“Unfortunately” because writing has been the thing to spark my creativity this year. Even though I hate doing it, I hate reading it back and I kind of hate my writing.
The act of doing it pushes me past the mental barrier of “I don’t like this thing make it stop”.
I’ve been pushing through it – and that act – has made me stronger.
That’s my complain of the day.
What I really want to tell you about is what I’ve been eating. So many peaches. So many tomatoes. So much corn. It’s probably the best food month of the year.
Grateful that I chose Mexico for the month of August. Everything I’ve made so far have been dishes that I will go back to again and again.
Chicken Tina Tacos is one of them. Because Chicken Tinga is so incredibly easy to make, it’s pretty inexpensive, and it barely takes 45 minutes to come together.
Chicken Tinga is a popular recipe and you’ve probably eaten before. It’s served throughout Mexico and I also think there’s a beef version. You can amp or reduce the spice with the number of Chipotles you add to the dish.
If you’re living your low carb life, eat this with salad. I MADE MY OWN CORN TORTILLAS THOUGH. Carbs, come at me.
To make them – basically you take a bag of masa, mix with water per directions, then shape, press and cook.
You know I’m terrible at step-by-step pictures so learn how to do it here. Know your strengths, know your weaknesses.
My strengths are cooking and eating so I’m going to go do that now.
Before I go, look at how I assembled this taco – tortilla, THEN LETTUCE, then Chicken Tinga, then toppings. The lettuce barrier helps keep the saucy chicken in the taco which allows your tortilla shell in tact. Am I a genius?
Recipe adapted from Mexican Food Journal.
Chicken Tinga Tacos
(Start making 45 minutes before you want Chicken Tinga Tacos)
Add raw chicken to a large saucepan and cover with water. Cover the pan, bring to a boil then reduce to low heat for about 20 minutes, until chicken is cooked through. Let cool and shred. Save 1 cup of the cooking liquid.
Chop the tomatoes and add them to your blender along with the chipotle, garlic, oregano, reserved 1 cup of cooking liquid and some salt/pepper. Blend until smooth.
Thinly slice your white onion. Get a sauce pan with 2 Tbsp of oil hot over medium heat. Add you onions and cook until soft (not brown).
Add the sauce to your pan. Cook on medium for 5 minutes until the sauce starts to reduce. Then add the shredded chicken to your pan and mix it well. Cover the pan, reduce the heat to low and let simmer for 20 minutes.
Serve with guac, lettuce, Cotija cheese and cilantro on a corn tortilla.
Danielle
