Handmade Heirloom Masa Tortillas with Slow-Braised Chicken Tinga
30min
45min
4
485
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Chef's Note
Pay close attention to the earthy, floral aroma that fills your kitchen as the tortillas hit the dry cast-iron skillet. This distinct fragrance is the signature of nixtamalization, caused by the reaction of the alkaline lime (calcium hydroxide) with the corn's cell walls. This alkaline treatment is also what allows this gluten-free dough to bind together seamlessly without crumbling!
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Ingredients
2 cups Heirloom blue or white masa harina (nixtamalized corn flour)
1 1/2 cups Warm water
1 tsp Fine sea salt
1.5 lbs Boneless, skinless chicken thighs
1 tbsp Olive oil
1 whole Medium white onion, thinly sliced
3 cloves Garlic, minced
2 whole Chipotle peppers in adobo sauce
1 tbsp Adobo sauce
14.5 oz can Fire-roasted diced tomatoes
1/2 cup Low-sodium chicken broth
1 tsp Dried Mexican oregano
1/2 cup Fresh cilantro, chopped
1/2 cup Cotija cheese, crumbled
1 whole Lime, cut into wedges
Instructions
- 1
Prepare the Tinga sauce: In a blender, combine the chipotle peppers, adobo sauce, fire-roasted tomatoes, garlic, chicken broth, Mexican oregano, and 1/2 teaspoon of sea salt. Blend until completely smooth.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and cook for 5 to 6 minutes until soft and translucent.
- 3
Pour the blended chipotle-tomato sauce into the skillet with the onions and bring to a gentle simmer. Add the chicken thighs, ensuring they are submerged in the sauce. Cover, reduce heat to low, and simmer for 25 minutes, or until the chicken is tender and shreds easily.
- 4
While the chicken cooks, prepare the masa dough. In a medium bowl, whisk together the masa harina and the remaining 1/2 teaspoon of sea salt. Slowly pour in the warm water while mixing with your hands until a cohesive, pliable dough forms (it should feel like soft playdough). If the dough feels too dry or cracks, add warm water 1 tablespoon at a time.
- 5
Cover the masa dough with a damp kitchen towel and let it rest for 15 minutes to fully hydrate the nixtamalized starches.
- 6
Divide the rested dough into 12 equal-sized balls (about the size of a golf ball) and keep them covered under the damp towel so they do not dry out.
- 7
Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the sauce, stir well, and keep warm on low heat.
- 8
Heat a dry cast-iron skillet or comal over medium-high heat. Line a tortilla press with two pieces of cut plastic (from a clean zip-top bag). Place a masa ball in the center, cover with the top plastic layer, and press gently to flatten into a 5- to 6-inch tortilla.
- 9
Carefully peel the tortilla off the plastic and place it onto the hot, dry skillet. Cook for 30 seconds until the edges dry slightly, flip and cook for 60 seconds (look for light brown spots), then flip one last time for 30 seconds. Watch for a slight puffing of the tortilla, which indicates correct moisture balance. Transfer to a towel-lined basket to keep warm.
- 10
Assemble the tacos: Spoon the warm chicken tinga onto a fresh, hot tortilla. Garnish with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice.
Nutrition Information (per serving)
485
39g
44g
13g
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