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Yields: 8 tacos Prep time: 20 minutes Cook time: 35 minutes

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes, undrained
• 1 chipotle pepper in adobo sauce, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 8 Tortilleria El Rey corn tortillas
• Toppings: shredded lettuce, diced onion, queso fresco, cilantro, avocado slices

Instructions:

1. In a large skillet over medium heat, heat the olive oil. Add the chicken and cook until browned on all sides.
2. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, diced tomatoes, chipotle pepper, smoked paprika, cumin, oregano, salt, and pepper.
3. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
4. Shred the chicken with two forks and stir it back into the sauce.
5. Warm the tortillas on a hot skillet or directly over a gas flame until pliable.
6. Fill each tortilla with the chicken tinga and your desired toppings.

Tips:

• For a spicier tinga, add more chipotle peppers.
• Use leftover chicken to make tostadas or salads.
• Top with a drizzle of Mexican crema or your favorite hot sauce.
• If you don’t have Tortilleria El Rey tortillas on hand, any fresh corn tortillas will work.

Enjoy these flavorful and authentic chicken tinga tacos!

How to Make Authentic Corn Tortillas with a Tortilla Press

Making fresh corn tortillas at home is a rewarding experience that brings the heart of Mexican cuisine to your kitchen. With a tortilla machine, the process becomes even easier, producing perfectly round and evenly thin tortillas.

Ingredients:

• 2 cups Maseca instant corn masa flour
• 1 ½ cups warm water
• Pinch of salt (optional)

Equipment:

• Tortilla press (tortilladora)
• Large mixing bowl
• Plastic wrap or zip-top bags
• Comal or non-stick skillet

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the Maseca flour and salt (if using). Gradually add the warm water, mixing with your hands until a dough forms. The dough should be soft and pliable but not sticky. If it’s too dry, add a little more water, a teaspoon at a time.
2. Knead the Dough: Transfer the dough to a clean work surface and knead for about 2 minutes until smooth and elastic. This helps develop the gluten in the masa, resulting in more tender tortillas.
3. Divide and Rest: Divide the dough into equal-sized balls, about the size of a ping pong ball. Place the balls on a plate, cover with plastic wrap or a damp kitchen towel, and let them rest for 15-20 minutes. This allows the masa to hydrate fully and makes it easier to press.
4. Press the Tortillas: Take a ball of dough and flatten it slightly with your hands. Place it in the center of the tortilla press between two sheets of plastic wrap or inside a zip-top bag (cut open on one side). Close the press and apply gentle pressure to flatten the dough into a thin, round tortilla.
5. Cook the Tortillas: Carefully peel off the plastic wrap and place the tortilla on a preheated comal or non-stick skillet. Cook for about 30-60 seconds per side, or until lightly browned and cooked through. If the tortilla puffs up, it’s a good sign!
6. Keep Warm and Enjoy: Stack the cooked tortillas in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and soft. Serve immediately with your favorite fillings or use them for tacos, enchiladas, or quesadillas.

Pro Tip: If your tortillas are sticking to the press, lightly dust the plastic wrap or zip-top bag with a little Maseca flour.

Fun Fact: Tortilleria El Rey, a beloved Mexican grocery store chain, uses tortilla machines imported directly from Mexico to make their authentic tortillas!