Lunch: Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo)

Recipe by Melissa Roberts Don't say we didn't warn you! These hors d'oeuvre–size soft tacos will be gobbled up faster than you can say tinga de pollo. But no need to fear, because the recipe is easily doubled, which means you'll be tasting and toasting u

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo)

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 1/4 to 1 1/2 pounds chicken breasts with skin and bones
5 cups water
1 large white onion, finely chopped and divided
2 large garlic cloves; 1 whole, 1 finely chopped
1 Turkish bay leaf
Salt
1 pound plum tomatoes (about 4; see Cooks' notes)
2 tablespoons canola oil
1/2 teaspoon dried oregano
1 to 1 1/2 tablespoons finely chopped chipotle in adobo, including some sauce
24 (5- to 6-inch) soft corn tortillas
1/4 cup crumbled cotija or mild goat cheese
24 small sprigs cilantro
Special equipment: Instant-read thermometer (optional); a 3-inch round cookie/biscuit cutter

Instructions

Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan. Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes. Cover and let sit until chicken is just cooked through (165 °F on an instant-read thermometer), about 15 minutes. Transfer chicken to a cutting board. Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.
When chicken is cool enough to handle, shred it, discarding skin and bones.
Cut an X in the bottom of each tomato. Blanch in a saucepan of boiling water for 1 minute. Transfer tomatoes to a bowl of ice water. Peel and core, then finely chop.
Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute. Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes.
Preheat oven to 350 °F (a toaster oven works fine, too).
Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes. Cool to warm and moisten with additional cooking liquid if mixture looks dry.
Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles). Wrap each stack in foil and warm through in oven, 5 to 10 minutes.
To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla. Sprinkle with cheese and top each taco with a cilantro sprig.

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