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.