CHICKEN TINGA TACOS WITH BLUE CORN TORTILLAS

🇲🇽🌮🌶️ This recipe pays tribute to the richness of Mexican corn, using different varieties of tortillas to create a colorful and flavorful dish. The tinga, seasoned with TERANA spices, adds a smoky and spicy touch that perfectly complements the rustic flavor of the corn. For the Chicken Tinga:
- 17.6 oz of chicken breast, cooked and shredded
- 1 large onion, julienned
- 2 cloves of garlic, minced
- 3 large tomatoes, chopped
- 2 chipotle peppers in adobo sauce (or to taste)
- 1/2 teaspoon of TERANA Ground Cumin
- 1/2 teaspoon of TERANA Ground Oregano
- 1/4 teaspoon of TERANA Ground Cloves (optional, for a deeper flavor)
- Olive oil
- Salt and TERANA Ground Black Pepper to taste
To serve:
- 1 package of blue corn tortillas
- 1 package of red corn tortillas
- 1/2 cup of sour cream or Greek yogurt
- 1 cup of queso fresco, crumbled
- Pickled red onion or avocado slices

1. In a pot with salted water, cook the chicken breast until tender. Remove, let it cool, and then shred it. Reserve the broth.
2. Blend the tomatoes with the chipotle peppers and a splash of the reserved chicken broth.
3. In a large skillet, heat a little olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute. Pour in the tomato and chipotle sauce and bring to a boil.
4. Stir in the shredded chicken, TERANA Ground Cumin, TERANA Ground Oregano, and TERANA Ground Cloves. Season with salt and pepper. Simmer over low heat for about 15 minutes, until the sauce thickens and all the flavors are combined.
5. Heat the blue and red corn tortillas on a griddle or skillet until soft and lightly browned around the edges.
6. Serve the chicken tinga warm on the tortillas. Garnish with sour cream, crumbled queso fresco, and pickled red onion or avocado slices.