Rick Bayless' Chicken Tinga

16 to 20 small tacos

The morita chiles make this a slightly spicier taco than we typically eat, but there's enough sweetness from the tomato and fat from some shredded cheddar and avocado to cut the heat nicely. The pickling brine used to reconstitute the morita chiles tastes amazing — I use it on sliced cucumber to make "red devil pickles."

Chiles

• 1/2 c cider vinegar
• 1/2 c water
• 1/4 c demerara sugar
• 1 tsp salt
• 2 cloves garlic (peeled and halved)
• 3 morita chiles

Tinga

• olive oil
• 4 - 8 chicken thighs (boneless, skinless, 1/2 inch pieces)
• 1 large sweet onion (thin slices)
• 2 cloves garlic (minced)
• 14 oz can, diced fire-roasted tomatoes
• 3 pickled morita chiles
• 3 tbsp morita pickling brine
• 1 tsp Mexican oregano