Chicken Tinga Tacos with Masa Tortillas (Mexican)

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RECIPE DATA

TITLE: Chicken Tinga Tacos with Masa Tortillas (Mexican)
SERVES: 6
PREP: 25 min
TOTAL: 60 min

INGREDIENTS
2 white onions
6 cloves garlic
30 g (about 1⅔ tbsp) butter + 1 tbsp oil
1 tin (400 g (about 2¼ cups chopped)) crushed tomatoes
3 chipotles in adobo + 2 tbsp adobo
1 tsp dried oregano + 1 tsp cumin
1 cup (250 ml) chicken broth
1.2 kg (about 7½ cups diced) chicken thigh fillets, whole
1 tsp salt
300 g (about 2 cups) masa harina
1¾ cups (430 ml) warm water
avocado, white onion, coriander, lime, crema or sour cream, queso

STEPS
1. Put 1 onion and 6 garlic in the bowl. Chop. Add butter + oil, sauté lid cap off.
TM SETTINGS: 5 sec / speed 5
TM SETTINGS: 5 min / 120°C / speed 1
2. Add tomatoes, chipotles + adobo, oregano, cumin, salt. Blend smooth.
TM SETTINGS: 20 sec / speed 8
3. Add 1 cup (250 ml) broth and 1.2 kg (about 6 thighs) whole thighs. Cook.
TM SETTINGS: 25 min / 100°C / speed soft / reverse
4. Shred in the bowl with the sauce.
TM SETTINGS: 5 sec / speed 4 / reverse
5. Sauté the second onion, sliced, in a frying pan until soft; fold in. Wipe bowl.
6. Tortillas: 300 g (about 2 cups) masa, ½ tsp salt, 1¾ cups (430 ml) warm water. Knead. Roll 18 balls, press between baking paper, cook on a dry hot pan 1 min a side.
TM SETTINGS: 2 min / mode dough mode
7. Portion & store: makes ~6 adult portions (3 tacos); a kid portion is half. Tinga: 2 × 4-portion containers. Fridge 4 days (tinga); freezer 3 months (tinga).

NOTES
Portion size: 3 tacos
Batch note: Tinga is a full batch; tortillas made fresh.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days (tinga)
Freezer life: 3 months (tinga)

SOURCE: https://thermomix-workbook.pages.dev/recipes/chicken-tinga-tacos-with-masa-tortillas/