I had about two cups of cooked, shredded chicken from when I made chicken stock earlier in the week, so I decided to make chicken tinga for tacos tonight.
Two cups cooked chicken, shredded
Two dried Ancho chiles, one dried Cascabel, stem removed, seeded, deveined.
One chipotle chile, in adobo
One fresh, roasted Anaheim chile, from The Potted Kitchen Garden
One 340g (12 OZ.) can of whole tomatillos, drained (if you have fresh tomatillos, use them!
One cup of homemade low sodium chicken stock
One tablespoon of vegetable oil
Heat a dry cast iron pan over medium heat and toast dried chiles on both sides, 10 seconds each side. Place all chiles in small saucepan with chicken stock over medium high heat. Bring to the boil and reduce heat to simmer until chiles are completely tender, about 15 minutes. Add tomatillos and continue simmering for 5 minutes. Remove from heat and blend until very smooth either in a blender or with a stick blender.
Heat a skillet over medium heat. Add vegetable oil. Once hot, add blended chiles and tomatillos to pan (careful, it will splatter a bit!). Turn down heat and continue reducing until thickened, stirring constantly to prevent burning. Add salt to taste.
Add shredded chicken to pan and combine with sauce. Keep warm whilst you make corn tortillas.
Serve with warm tortillas, diced onion, and fresh coriander (cilantro).