I was putting my pictures into the online storage today and noticed a pattern.
Most of my dinners start the same way.
Most of them start with two ingreadients in one of my red pans.
Those two ingredients are garlic and onion.
That's not a bad thing. Garlic and onion are good.
This dinner however is different than the normal one. Don't get me wrong.... it still starts with garlic and onion. It's different because it has a bunch of steps. But it is so worth it because it is so good.
And it's fun to say....
Chicken Tinga Tacos
See how fun that is!
2 tbsp olive oil
1 onion, thinly sliced
1 tbsp garlic, minced
3 chicken breast
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp cinnamon
1/2 tsp ground cumin
pinch salt and pepper
1/4 c vinegar
1 c water
1 can tomato paste
Start by heating a large pan over medium heat. add olive oil. onions and garlic, imagine that! Cook onions until they are softened.
Combine the spices in a small bowl.
Sprinkle the chicken breasts with some of the seasoning mix.
Add the chicken to the pan.
In another small bowl, combine the tomato paste, water and vinegar.
When the chicken has browned on both sides, add the tomato mixture to the pan. Cook on low until the chicken is cooked through.
Remove the chicken fromt the pan. Shred the chicken and remove half of the sauce from the pan.
Add the shredded chicken back to the pan until it is warmed through.
Serve on warm tortillas with cheese. We also add some pepper plant sauce. I highly recommend that stuff if you've got a taste for the spicy. We use the california style right now.