Name: Smoky Chicken Tinga Tacos with Charred Corn-Poblano Slaw and Crispy Cheese Skirt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 tacos (4 servings)
Cuisine: Mexican
Ingredients: 1.5 lb boneless, skinless chicken thighs; 2 tbsp olive oil; 1 large white onion, sliced thin; 4 garlic cloves, minced; 2 chipotle peppers in adobo, chopped, plus 2 tbsp adobo sauce; 1 cup low-sodium chicken broth; 1 tsp dried Mexican oregano; 1 tsp ground cumin; 1/2 tsp kosher salt; 2 ears fresh corn, husked; 1 large poblano pepper; 3 cups shredded red cabbage (about 1/2 small head); 1/3 cup chopped fresh cilantro; 2 tbsp fresh lime juice; 1 tbsp olive oil; 1 tsp honey; 1/2 tsp kosher salt; 2 cups shredded Oaxaca or low-moisture mozzarella cheese; 8 small (6-inch) corn tortillas; 1 ripe avocado, sliced; 1/3 cup Mexican crema or sour cream; Lime wedges and extra cilantro, for serving

Tender chipotle-braised chicken gets tucked into corn tortillas lined with a golden, crispy skirt of melted Oaxaca cheese, then piled high with a smoky charred corn and poblano slaw. It's a textural playground: crispy edges, juicy shredded chicken, crunchy slaw, and cool avocado crema in every bite.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings4

Yield8 tacos (4 servings)

Nutrition Facts

Per serving (estimated)

580 kcalCalories
32 gFat
12 gSaturated Fat
38 gCarbs
6 gFiber
6 gSugar
38 gProtein
720 mgSodium
780 mgPotassium
280 mgCalcium
4 mgIron
38 mgVitamin C
95 mcgVitamin A

Ingredients

For the chipotle-braised chicken tinga

1.5 lb boneless, skinless chicken thighs
2 tbsp olive oil
1 large white onion, sliced thin
4 garlic cloves, minced
2 chipotle peppers in adobo, chopped, plus 2 tbsp adobo sauce
1 cup low-sodium chicken broth
1 tsp dried Mexican oregano
1 tsp ground cumin
1/2 tsp kosher salt

For the charred corn-poblano slaw

2 ears fresh corn, husked
1 large poblano pepper
3 cups shredded red cabbage (about 1/2 small head)
1/3 cup chopped fresh cilantro
2 tbsp fresh lime juice
1 tbsp olive oil
1 tsp honey
1/2 tsp kosher salt

For the crispy cheese skirt and assembly

2 cups shredded Oaxaca or low-moisture mozzarella cheese
8 small (6-inch) corn tortillas
1 ripe avocado, sliced
1/3 cup Mexican crema or sour cream
Lime wedges and extra cilantro, for serving

Directions

Heat the olive oil in a large skillet over medium-high. Add the sliced onion and cook until softened and lightly golden, about 5 minutes. Stir in the garlic, chipotle peppers, adobo sauce, oregano, cumin, and salt and cook 1 minute until fragrant.
Add the chicken thighs and chicken broth to the skillet and bring to a simmer. Cover, reduce heat to medium-low, and braise for 18-20 minutes, until the chicken is fork-tender.
Meanwhile, make the slaw: Char the corn and poblano directly over a gas flame or under a hot broiler, turning often, until blackened in spots, 5-7 minutes. Let cool, then slice the kernels off the cob and finely dice the poblano. Toss with the cabbage, cilantro, lime juice, olive oil, honey, and salt in a large bowl.
Transfer the chicken to a cutting board and shred with two forks. Return it to the skillet and simmer uncovered for 4-5 minutes to soak up the sauce; the mixture should be moist but not soupy.
Build the crispy cheese skirt: Heat a large nonstick skillet over medium. Sprinkle 1/4 cup of cheese in a 5-inch circle. Cook until bubbly and lightly golden, about 2 minutes. Place a corn tortilla on top, pressing gently so it adheres, and cook 1 more minute until the cheese around the edges is deep golden and crisp.
Flip the tortilla (cheese side up) onto a plate. Repeat with the remaining cheese and tortillas.
Spoon a generous mound of the shredded chicken down the center of each cheese-skirted tortilla, then top with the charred corn-poblano slaw, avocado slices, and a drizzle of crema.
Serve immediately with lime wedges and extra cilantro, encouraging diners to squeeze lime over the top before each bite.

Cook’s Notes

Speed it up by using shredded rotisserie chicken; simply simmer the onion-chipotle sauce for 5 minutes, then stir in 3 cups cooked chicken to warm through.
Oaxaca cheese melts into the crispiest, most flavorful skirt, but low-moisture mozzarella is a fine substitute if you can't find it.
For a brighter, crunchier slaw, dress it just before serving and keep the cabbage and charred vegetables separate until go time.
Dial up the heat by adding a minced jalapeño or serrano to the slaw, or use 3 chipotles instead of 2 in the braise.
Leftover chicken tinga keeps refrigerated for 3 days and is excellent tucked into quesadillas or spooned over rice the next day.