Shredded chicken in smoky chipotle-tomato sauce. Great for tacos or tostadas.
Classic tinga uses tomatillos. This tomato version is more common in the US. Traditionally served on tostadas with crema, queso fresco, and avocado.
Keeps well for 5 days. Freezes for 3 months. Also great in tacos, burritos, tortas, or over rice.
Ingredients
Scale
Measurement units
- 2 lb bone-in chicken thighs
- 1 large white onion, sliced thin
- 4 cloves garlic cloves, minced
- 14 oz diced tomatoes (canned or fresh)
- 2 peppers + 1 tbsp sauce chipotles in adobo, minced
- 1 cup chicken broth
- 1 tsp dried Mexican oregano
- 1 tsp salt
- 2 tbsp vegetable oil
Ingredients
Scale
Measurement units
- 2 lb bone-in chicken thighs
- 1 large white onion, sliced thin
- 4 cloves garlic cloves, minced
- 14 oz diced tomatoes (canned or fresh)
- 2 peppers + 1 tbsp sauce chipotles in adobo, minced
- 1 cup chicken broth
- 1 tsp dried Mexican oregano
- 1 tsp salt
- 2 tbsp vegetable oil
Instructions
Poach the chicken
Place chicken thighs in pot, cover with salted water. Bring to simmer, cook 25-30 minutes until cooked through. Remove, let cool slightly, shred meat, discard skin and bones.
Ingredients
- chicken thighs (2 lb)
Cook the onions
Heat oil in large skillet over medium heat (325-350°F surface). Add sliced onions and salt. Cook, stirring occasionally, until soft and starting to brown, 8-10 minutes.
Equipment
- large skillet or Dutch oven
Ingredients
- oil (2 tbsp)
- onion (1 large)
- salt (1 tsp)
Build the sauce
Add garlic, cook 1 minute. Add tomatoes, chipotles with adobo sauce, oregano, and broth. Simmer 10 minutes until slightly thickened.
Equipment
- large skillet or Dutch oven
Ingredients
- garlic (4 cloves)
- tomatoes (14 oz)
- chipotles (2 peppers)
- oregano (1 tsp)
- broth (1 cup)
Combine and simmer
Add shredded chicken to sauce. Toss to coat. Simmer 5 minutes to let chicken absorb flavors. Taste and adjust salt and heat (add more chipotles if desired).
Equipment
- large skillet or Dutch oven
Build the tacos
Serve on tostadas or in tacos with crema, queso fresco, avocado, and lime.
Before you cook
Cook notes
- • Classic tinga uses tomatillos. This tomato version is more common in the US.
- • Traditionally served on tostadas with crema, queso fresco, and avocado.
- • Also great in tacos, burritos, tortas, or over rice.
- • Keeps well for 5 days. Freezes for 3 months.
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