My version of chicken tinga is full of Mexican flavors and similar to the one with the red sauce that I order at my favorite taqueria. Can be used on tostadas or in burritos, quesadillas, flautas, or tacos.
Chef John’s Chicken Tinga
My version of chicken tinga is full of Mexican flavors and similar to the one with the red sauce that I order at my favorite taqueria. Can be used on tostadas or in burritos, quesadillas, flautas, or tacos.
Ingredients
- 3 pounds skinless boneless chicken thighs
- 4 cups chicken stock
- 1 cup water
- 1 large yellow onion halved
- 3 peeled whole garlic cloves
- 2 teaspoons kosher salt plus more to taste
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- 1 large onion diced
- 7 ounce can chipotle peppers in adobo sauce
- 28 ounce can peeled plum tomatoes preferably San Marzano
- 3 tablespoons chopped fresh cilantro or more to taste
- 2 tablespoons crumbled cotija cheese or to taste
Instructions
- Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
- Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
- Pour broth through a strainer into a large bowl.
- Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
- Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
- Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
- Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.
