Chicken Tinga and Roasted Potato and Onion Tacos

Maks 12 large tacos

For the flour tortillas:

2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

2 Tablespoons cubed butter

3/4 cup water

For the corn tortillas:

1 and 3/4 cups masa harina

1 and 1/3 to 1 and 1/2 cups hot water

1/2 teaspoon salt

1 Tablespoon cubed butter

For the chicken tinga filling (adapted from pinch of yum) :

3 boneless, skinless chicken breasts

1 yellow onion, diced

2 cloves of garlic, minced

1/4 teaspoon cumin

2 chopped chipotle peppers in adobo sauce

1/2 teaspoon salt

3/4 cup roasted tomatoes, chopped

1/4 cup chicken broth

1/2 teaspoon dried oregano

1 Tablespoon olive oil

For the potato and onion filling:

40 creamer or any variety of mini potato, cut in quarters

1/2 cup olive oil

2 teaspoons kosher salt (or to taste)

1/4 teaspoon paprika

1/2 teaspoon garlic powder

1 white or yellow onion, minced

2 cloves of garlic, minced

For the corn and chile topping:

1 can diced green chiles

1 cup corn kernels

1/2 teaspoon salt

Step 1: Cook the chicken breasts in a non-stick pan (choose one with a lid if possible) in 1 Tablespoon oil for about 4 minutes (until golden brown) on each side. Then, add 1/4 cup chicken broth and simmer the chicken breasts for about 7 minutes. Make sure your meat thermometer registers at least 160F. Then shred the chicken with two forks or in the bowl of your stand mixer with the paddle attachment.

Step 2: Preheat the oven to 425F, and in a large roasting pan, toss together the potatoes, onions and garlic, spices and oil until fully coated. Then, cook this mixture in the preheated oven for about 25-35 minutes until the potatoes and onions are fork tender, stirring occasionally so nothing burns.

Step 3: Make the tinga sauce by cooking the onions until translucent, then adding the garlic, spices, and chipotles. Stir and cook over medium heat for 1 minute until everything is combined and the spices are toasted. Then, add the tomatoes and remaining chicken broth and simmer for about 8 minutes, stirring occasionally. Let this mixture cool, then put it in a blender or food processor and blend until smooth. Pour over the shredded chicken, and heat to serve.

Step 4: Make the tortillas by mixing the flour, salt and baking powder, then rubbing in the butter with your fingers until the mixture resembles sand or tiny pebbles. Then add the water and mix until fully incorporated, dough may be a little sticky. Roll this dough into 1.5 inch wide balls, and flatten, either with a rolling pin (to 1/4 inch thickness), between two baking sheets or plates, or a tortilla press. Cook either with the tortilla press or on a preheated griddle over medium high heat for about 45 seconds to 1 minute (edges will be slightly browned) on each side. Wrap the tortillas in a clean tea towel when they are finished cooking so they don't cool down too quickly. Serve while warm. Enjoy!