Shredded chicken in tangy tomatillo-chipotle sauce with caramelized onions.
Tomatillo-based tinga is traditional in Puebla. The sauce is tangier and brighter than tomato versions.
Fresh tomatillos are best. Canned work in a pinch.
Ingredients
Scale
Measurement units
- 2 lb boneless skinless chicken thighs
- 1 lb tomatillos, husked and rinsed
- 1 large white onion, sliced thin
- 4 cloves garlic cloves
- 3 peppers + 2 tbsp sauce chipotles in adobo
- ½ cup chicken broth
- 1 tsp dried Mexican oregano
- ½ tsp ground cumin
- 1 tsp salt
- 3 tbsp vegetable oil
- ¼ cup fresh cilantro, chopped
Ingredients
Scale
Measurement units
- 2 lb boneless skinless chicken thighs
- 1 lb tomatillos, husked and rinsed
- 1 large white onion, sliced thin
- 4 cloves garlic cloves
- 3 peppers + 2 tbsp sauce chipotles in adobo
- ½ cup chicken broth
- 1 tsp dried Mexican oregano
- ½ tsp ground cumin
- 1 tsp salt
- 3 tbsp vegetable oil
- ¼ cup fresh cilantro, chopped
Instructions
Roast the tomatillos
Broil or dry-roast tomatillos and garlic until charred in spots and soft, about 8 minutes. Turn once.
Ingredients
- tomatillos (1 lb)
- garlic (4 cloves)
Make the sauce
Blend roasted tomatillos, garlic, chipotles with adobo, broth, oregano, and cumin until smooth.
Equipment
- blender
Ingredients
- chipotles (3 peppers)
- broth (½ cup)
- oregano (1 tsp)
- cumin (½ tsp)
Cook the chicken
Season chicken with salt. Heat 2 tbsp oil in skillet over medium-high heat (375-400°F surface). Sear chicken 4-5 minutes per side until cooked through. Remove, shred with forks.
Equipment
- large skillet
Ingredients
- chicken (2 lb)
- salt (1 tsp)
- oil (2 tbsp)
Caramelize the onions
Add remaining oil to skillet. Add onions and pinch of salt. Cook over medium heat (325-350°F surface), stirring occasionally, until deeply caramelized, 12-15 minutes.
Equipment
- large skillet
Ingredients
- onion (1 large)
Combine the ingredients
Pour sauce into skillet with onions. Simmer 5 minutes. Add shredded chicken, toss to coat. Simmer 5 more minutes. Taste and adjust salt.
Equipment
- large skillet
Finish and serve
Top with cilantro. Serve on tostadas with crema, queso fresco, and pickled jalapeños.
Ingredients
- cilantro (¼ cup)
Before you cook
Cook notes
- • Tomatillo-based tinga is traditional in Puebla.
- • The sauce is tangier and brighter than tomato versions.
- • Fresh tomatillos are best. Canned work in a pinch.
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