Mexican · Free
Chicken Tinga
Juicy shredded chicken simmered in a smoky chipotle and tomato sauce with sweet caramelized onions. A quick weeknight taco and tostada filling with big, deep flavor from just a few pantry staples.
****+
Prep 15 min · Cook 35 min
Method
Place the chicken thighs in a medium 3-quart saucepan, add the water and 1 teaspoon of the salt, and bring to a boil over high heat.
Lower the heat to a gentle simmer and cook the chicken for 15 minutes, until it is cooked through and reaches 165 deg F at the thickest part.
Lift the chicken onto a plate to cool, but save 1 cup of the cooking liquid; once the chicken is cool enough to handle, shred it into strands with two forks.
While the chicken cools, make the sauce: add the diced tomatoes, chipotle peppers, adobo sauce, oregano, cumin, and 0.5 cup of the reserved cooking liquid to a blender and blend until smooth.
Set a large 12-inch skillet over medium heat and add the oil; once it shimmers, add the sliced onion and remaining 0.5 teaspoon salt.
Cook the onion, stirring now and then, for 6 to 8 minutes until soft and lightly golden at the edges, then add the garlic and stir for 30 seconds until fragrant.
Pour the blended chipotle sauce into the skillet; it will bubble and may spatter, so stand back slightly and stir to combine.
Simmer the sauce for 5 minutes, stirring occasionally, until it darkens to a deep brick red and thickens enough to coat the back of a spoon.
Add the shredded chicken and fold it through the sauce until every strand is coated, then pour in a splash more reserved liquid if it looks dry.
Simmer everything together for 5 more minutes so the chicken soaks up the smoky flavor, then taste and adjust the salt.
Warm the tortillas in a dry skillet for 30 seconds per side, then top with the tinga, sliced avocado, and a sprinkle of queso fresco.
Chef's tips
- Chipotles in adobo are smoked jalapenos in a tangy sauce sold in small cans; freeze leftover peppers in a small bag for future batches.
- Start with 2 chipotles if you are sensitive to heat, then blend in more to taste before adding the chicken.
- Rotisserie chicken works great as a shortcut -- skip the simmering step and use 3 cups shredded meat with store-bought broth.
Cooking times vary by equipment -- cook to temperature and to taste.
