Chicken Tinga Tacos
Smoky and spicy Mexican-inspired shredded chicken tinga is perfect for tacos, tostadas, quesadillas, or just to have in a rice bowl!
Servings: 4 people
Equipment
- 1 immersion blender or regular blender
Ingredients
For the chicken
- 2 lbs boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1 tsp chili powder
- ½ tsp black pepper
For the sauce
- 1 yellow onion thinly sliced
- 3-4 garlic cloves thinly sliced
- 14 oz whole peeled tomatoes
- 1 cup chicken stock
- 1 teaspoon Mexican oregano or oregano
- 1 teaspoon cumin
- ½ teaspoon coriander
- 2 bay leaves
- 3 chipotle chilies in adobo sauce
- 1-2 tbs adobo sauce
Instructions
- Add the salt, pepper, and chili powder to the chicken and let it sit at room temperature for 20 minutes before cooking.
- Add a bit of olive oil to a skillet with high sides. Brown the chicken over medium-high heat for 3 minutes per side. Remove to a plate.
- Lower the heat to medium. Add a bit more olive oil if needed, then add the onions and a small pinch of salt. Cook until softened and the onions begin to take on a little color. Add the garlic and cook for one minute.
- Add the tomatoes, chicken stock, oregano, cumin, coriander, and bay leaves.
- Add the chicken back to the pot. Bring to a boil, then reduce to a simmer, cover, and let cook for 30-40 minutes. Remove the chicken and let cool for a few minutes, then shred and set aside.
- Add the chipotle chilies and adobo sauce to the sauce. Start with less, then blend, taste, and adjust as needed. To blend: You can either use an immersion blender right in the pot, or pour the mixture into a blender and blend until smooth, then pour back into the pot.
- Let the sauce simmer for 10-15 minutes to reduce a bit. I like to partially cover with the lid.
- Add the shredded chicken back to the pot, then let cook together for 5-8 minutes.
- Assemble tacos with your favorite warmed tortillas topped with chicken tinga, Mexican crema, queso fresco and cilantro.