CHIPOTLE BBQ CHICKEN TINGA TACOS

Chipotle BBQ Chicken Tinga Tacos image

Chicken tinga tacos with a spicy and sweet homemade barbecue sauce. Serve with any fresh ingredients you want on top.

Provided by Brian McGrath

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ pounds skinless, boneless chicken breast halves
1 large yellow onion, chopped, divided
6 garlic clove (blank)s whole garlic cloves
½ cup ketchup
½ cup beer
⅓ cup distilled white vinegar
1 medium jalapeno pepper, seeded and minced
2 tablespoons brown sugar
2 teaspoons ground dried chipotle chili pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1 tablespoon salted butter, or more to taste
3 cloves garlic, minced
6 (6 inch) corn tortillas, or as needed

Steps:

Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
Serve chicken mixture in tortillas.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 26.4 g, Cholesterol 63.6 mg, Fat 5.4 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 2 g, Sodium 688.5 mg, Sugar 10.4 g