Serves: 5
Total Calories: 222
Heat 1 Tbsp olive oil in a pan. Add the garlic cloves with their peel still on. Saute until cloves are soft and all sides are slightly blackened, about 10 minutes. Let the cloves cool, then peel.
Cut an "x" on the top of the tomatoes, just breaking the skin. Under a broiler roast the whole tomatoes, blackening the skin on all sides, about 20 minutes total. Cool, then peel of the skin, saving the juice and pulp.
In a food processor, puree the garlic cloves, tomatoes, oregano, cilantro and chipotle peppers.*
*Using the entire can of chipotle peppers in adobo sauce will make the tacos very spicy. Using half the can will make the tacos spicy, and using 1/4 of the can will give the tacos a subtle amount of spiciness. If you don't like any spiciness, skip the chipotle peppers completely.
In a large skillet with a lid, saute the onion in olive oil until soft. Add the tomato mixture and bring to a simmer. Add the chicken and cover, simmering on medium heat until the chicken is cooked through - about 25 minutes for thighs and 15-20 minutes for breasts.
Remove chicken and shred the meat into thin slices with a knife or your hands. Mix back in as much sauce as you like with the shredded chicken. Salt to taste.
Serve chicken on small corn or flour tortillas. Sprinkle each taco with cotija cheese and garnish with fresh avocado (or guacamole) and other garnishes like shredded lettuce, chopped tomatoes, fresh cilantro and sour cream. Makes 8 small tacos.
This Chicken Tacos with Cotija Cheese recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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