While I’m a little sad to see summer go, this is one of my favorite times of year. The time between summer and fall is such a beautiful transitional period. Autumn is a time for resetting and I love everything it has to offer. While we get ready to welcome cooler weather, I find it so necessary to savor those last moments of iced coffee, days on the lake, and backyard dinners with friends. What’s still on your summer bucket list?

One of the most important items on my list is hosting a garden party. In honor of a friend’s birthday, I’m hosting a big outdoor dinner for all my friends to come together over some feel-good food and drinks.

As the designated chef and party planner, I’m handling the menu and cooking. We’ll be having tacos three ways with all the fixins, plus fresh guacamole, a salsa bar, batched margaritas, a fruit salsa, and of course, cake! This leads me to this recipe, a group favorite. My chicken tinga tacos with grilled elote salad. This recipe is so easy to make for a big group because it’s pretty hands-off and only requires a few dishes. Chicken goes in the slow cooker in the morning and simmers in the most perfect sauce. Chipotle, lime juice, roasted tomato, and sauteed onion and garlic make up this smoky, zesty, umami, and slightly spicy flavor bomb. After a few hours, it’s falling off the bone and ready to be pulled apart and set back in the sauce until serving.

While the chicken is doing its thing, I throw my corn cobs and jalapenos on the grill to give the elote salad smoky undertones. Let it cool, and then mix it with creamy mayo, a little paprika, fresh lime juice, and cilantro, and then top it with cotija cheese. You end up with this bright, fresh, perfectly balanced salad that compliments the tinga in the most refreshing way.

Serve all of that up on a slightly charred corn tortilla with your favorite salsa, a sprinkle of fresh cilantro, and a squeeze of lime. It’s one of those perfect bites you see on shows like Diners, Drive-Ins, and Dives. And when I say make extra servings, I mean it! The leftovers hit just as hard.

My other tip: If you really want the flavors to pop, grab your produce from your local farmers market. One of the beautiful things about the end of summer is that so much is in season. I got the tomatoes, jalapeño peppers, garlic, cilantro, onions, and of course the corn for this recipe at the market. We only get these flavors for so long in Minnesota. Not to mention, shopping at the market supports local growers — which means investing in our community.

Oh, and one more thing before we get into it! Since this is my end-of-summer party – I mean, my friend’s birthday party – I’ve included a roundup of all my favorite songs from this summer. There’s something so soul-nourishing about throwing on a great playlist and getting down in the kitchen. I hope you join me in this experience. 

Recipe: Chicken tinga tacos with grilled elote salad

Serves 6. About 18 tacos

Chicken Tinga:

·      1 tablespoon canola oil

·      1 large yellow onion, diced

·      4 garlic cloves, minced

·      5 large heirloom tomatoes, cubed

·      1 tablespoon adobo sauce

·      2 chiles in adobo

·      1 chicken bouillon cube

·      2 teaspoons ground cumin

·      1 teaspoon Mexican oregano

·      1 teaspoon kosher salt

·      1 bay leaf

·      Juice of 1 lime

·      6 ounces (1 can) tomato paste

·      4 cups chicken stock

·      2 pounds boneless chicken thighs

Grilled Elote Salad

·      6 ears of corn, husk removed

·      1 jalapeño

·      1/2 yellow onion

·      Olive oil, for brushing

·      1/3 cup mayonaise

·      Zest and juice of 1 lime

·      1 garlic clove, minced

·      1 avocado, diced

·      1/4 cup cilantro, finely chopped

·      1/2 cup cotija cheese, crumbled

·       1/2 teaspoon smoked paprika

·       1/4 teaspoon kosher salt

For Serving

·      Corn tortillas, warmed in a pan or on the grill

·      Chopped cilantro

·      Lime slices

·      Diced onion

·      Cotija cheese

·      Crema or sour cream

·      Pickled red onions

·      Salsa

Directions

For the Chicken Tinga

·      In a slow cooker over high heat, add canola oil, onion, garlic, tomatoes, adobo sauce, adobo chiles, chicken bouillon, cumin, oregano, salt, bay leaf, and lime. Sautee, mixing occasionally until soft, and aromatic. Onions should be translucent.

·      Add tomato paste, chicken stock, and chicken thighs.

·      Cover and turn heat down to medium.

·      Let sit for 4-5 hours, stirring occasionally.

·      Once the chicken is cooked all the way through, remove it from the pan and use two forks to shred it.

·      Place the remaining sauce from the slow cooker into a blender and blend on high until smooth and creamy. Note: you can use more or less chicken stock from the pot depending on how thick you want the sauce. I discard about half before blending for a thicker sauce.

·      Place everything back in the slow cooker on warm until ready to serve.

For the Grilled Elote Salad

·      Heat grill up to 400°F.

·      Brush corn, jalapeño, and onion with olive oil. Place on preheated grill and close the cover to keep the steam and smoke in.

·      Using a grill-safe tong, flip the veggies every 3-4 minutes. They should have char marks on all sides.

·      Cut the corn off the cob and place in a large mixing bowl.

·      Remove the seeds and skin from the jalapeño, mince it, and place it in the bowl.

·      Finely chop the onion and add to the bowl.

·      Add mayo, garlic, avocado, cilantro, cotija, paprika and salt and mix everything until thoroughly combined.

·      Cover and set aside until ready to serve.

For Serving

·      Place shredded chicken and elote salad in a warmed-up corn tortilla. Top with your cilantro, a squeeze of fresh lime juice, and cotija – or add your own favorite fixin’s!

This feature is part of The Current’s 89 Days series, helping you enjoy the best of the season with weekly guides to events, entertainment, and recreation in the Twin Cities.