Chipotle BBQ Chicken Tinga Tacos
Description
A homemade sweet and spicy barbecue sauce tops shredded chicken in this easy chicken tinga taco recipe.
Ingredients
•
1 1/2 pounds skinless, boneless chicken breast halves
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1 large yellow onion, chopped, divided
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6 whole garlic cloves
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1/2 cup ketchup
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1/2 cup beer
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1/3 cup distilled white vinegar
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1 medium jalapeno pepper, seeded and minced
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2 tablespoons brown sugar
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2 teaspoons ground dried chipotle chili pepper
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1 teaspoon dry mustard
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1 teaspoon ground cumin
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1 teaspoon ground paprika
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1 teaspoon salt
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1 tablespoon salted butter, or more to taste
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3 cloves garlic, minced
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6 (6 inch) corn tortillas, or as needed
Directions
1
Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2
Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
3
Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
4
Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
5
Serve chicken mixture in tortillas.