Shredded chicken with Mexican sausage (chorizo) in smoky chipotle sauce.
Tinga Poblana traditionally includes chorizo for richness. The herbs-oregano, thyme, marjoram-are the Puebla signature.
Serve on tostadas, the traditional way, not soft tacos. Charred onion adds sweetness and smoke without long caramelization.
Ingredients
Scale
Measurement units
- 2 lb bone-in chicken thighs
- 8 oz Mexican chorizo, casing removed
- 1 large white onion
- 4 cloves garlic cloves
- 1 lb Roma tomatoes
- 3 peppers + 2 tbsp sauce chipotles in adobo
- ½ cup chicken broth
- 1 tsp dried Mexican oregano
- ½ tsp dried thyme
- ½ tsp dried marjoram
- 1 whole bay leaf
- 1 tsp salt
Ingredients
Scale
Measurement units
- 2 lb bone-in chicken thighs
- 8 oz Mexican chorizo, casing removed
- 1 large white onion
- 4 cloves garlic cloves
- 1 lb Roma tomatoes
- 3 peppers + 2 tbsp sauce chipotles in adobo
- ½ cup chicken broth
- 1 tsp dried Mexican oregano
- ½ tsp dried thyme
- ½ tsp dried marjoram
- 1 whole bay leaf
- 1 tsp salt
Instructions
Poach the chicken
Cover chicken thighs with salted water, add bay leaf. Simmer 25-30 minutes until cooked through. Remove, cool, shred. Discard skin and bones. Reserve 1 cup poaching liquid.
Ingredients
- chicken thighs (2 lb)
- bay leaf (1 whole)
Char the vegetables
Quarter onion. Char onion quarters, tomatoes, and garlic on dry comal or cast iron over high heat (400-450°F surface) until blackened in spots and soft, turning occasionally. About 10 minutes.
Equipment
- comal or cast iron
Ingredients
- onion (1 large)
- tomatoes (1 lb)
- garlic (4 cloves)
Make the sauce
Blend charred vegetables with chipotles, adobo sauce, broth, oregano, thyme, marjoram, and salt until smooth.
Equipment
- blender
Ingredients
- chipotles (3 peppers)
- broth (½ cup)
- oregano (1 tsp)
- thyme (½ tsp)
- marjoram (½ tsp)
- salt (1 tsp)
Cook the chorizo
Crumble chorizo into cold skillet. Cook over medium heat (325-350°F surface), breaking up, until fat renders and chorizo is cooked through, 8-10 minutes. Do not drain.
Equipment
- large skillet or Dutch oven
Ingredients
- chorizo (8 oz)
Build the tinga
Pour sauce into skillet with chorizo and rendered fat. Simmer 10 minutes. Add shredded chicken. Toss to coat. Simmer 5 more minutes. If too thick, add reserved poaching liquid. Taste and adjust salt.
Equipment
- large skillet or Dutch oven
Build the tacos
Serve on crispy tostadas with crema, crumbled queso fresco, sliced avocado, and pickled onions.
Before you cook
Cook notes
- • Tinga Poblana traditionally includes chorizo for richness.
- • The herbs-oregano, thyme, marjoram-are the Puebla signature.
- • Serve on tostadas, the traditional way, not soft tacos.
- • Charred onion adds sweetness and smoke without long caramelization.
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