Saucy and tender chicken tinga tacos topped with crème fraîche (or sub w/ regular sour cream), urfa pepper, scallion, and lime–all wrapped up in duck fat tortillas.
Chicken tinga (or tinga de pollo) is a Mexican dish made of shredded chicken, tomatoes, onions, garlic, and chipotle in adobo sauce, which gives the dish its delicious distinct smoky spiciness. I referred to @tejalxrao’s chicken tinga recipe on @nytcooking, who adapted it from Guadalupe Moreno of Mi Morena in the Bay Area. I used more crushed tomato than the recipe called for, which made the tacos a lot saucier than intended. But a messy taco is never a bad thing, right?
A non-negotiable here is to use @caram3lo’s tortilla, which is thin yet sturdy enough to withstand the hefty filling without dominating your mouth with dough. Portland, ME friends can now find the oft sold-out tortillas from Will and Mary @cheeseshopportland!
Giannone chicken thighs from @savenorsbutchery and crème fraîche @vermontcreamery. Reminder to self to shop small and local when possible.