Delicious Mexican Chicken Tinga Recipe
This tasty recipe is made with shredded chicken, tomatoes, and chipotle chilis in adobo. Serve this flavorful Mexican dish as a filling in tacos, burritos, tostadas, or as a main dish with rice and beans.
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Equipment
- 1 dutch oven
- 1 meat thermometer
- 1 Blender
- 1 slotted spoon
- 1 fine mesh sieve
Ingredients
- 3 pounds chicken breast
- 1 onion peeled and quartered
- 3 cloves garlic peeled and pounded
- 1 bay leaf
- ½ teaspoon peppercorns
- 1 tablespoon salt
- 1 can chipotle peppers adobo sauce 7.5 ounces
- 2 tomatoes chopped
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 1 tablespoon cider vinegar
- ½ teaspoon cumin
- ½ teaspoon oregano
Instructions
- In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.3 pounds chicken breast, 1 onion, 3 cloves garlic, 1 bay leaf, ½ teaspoon peppercorns, 1 tablespoon salt
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
- With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm.
- Strain liquid using a fine mesh sieve. Discard bay leaf and peppercorns. Reserve the softened onions and garlic and 1 cup of the broth.
- In a blender, combine chipotle peppers including sauce, tomatoes, the softened onion quarters, garlic, and 1 cup reserved broth.1 can chipotle peppers adobo sauce, 2 tomatoes
- In a wide pan over medium heat, heat oil. Add onions and cook until softened.1 tablespoon canola oil, 1 onion
- Add pureed chipotle tomato sauce, vinegar, cumin, and oregano. Bring to a simmer for about 2 to 3 minutes.1 tablespoon cider vinegar, ½ teaspoon cumin, ½ teaspoon oregano
- Add shredded chicken and continue to cook for about 7 to 10 minutes or until heated and sauce is thickened.
- Season with salt, if needed. Serve hot.
Notes
- Choice of Meat: Chicken is the most popular choice for Tinga, but don't hesitate to experiment with pork shoulder or beef chuck roast. Both work exceptionally well with the flavors of this recipe.
- Chipotle Peppers: Depending on your heat tolerance, adjust the quantity of chipotle peppers. Remember, it's easier to add more heat later than to tone it down.
- Garlic and Onion: These are fundamental in building the flavor base for your Tinga. Don't skimp on these aromatics, and take the time to sauté them properly for the best results.
- Simmering: Simmer the meat on a low heat to ensure it becomes tender without drying out. This is crucial to achieve the desired texture for the Tinga.
- Shredding: Once cooked, allow the meat to cool before shredding. This not only makes the process easier but also helps retain the meat juices.
- Serving: Serve your Chicken Tinga hot for the best flavor. It's versatile and can be used in tacos, burritos, tostadas or served as a main dish with a side of rice and beans.
- Storage: Leftover Tinga can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Just thaw and reheat before serving.
Nutrition
Calories: 484kcalCarbohydrates: 11gProtein: 75.7gFat: 14.4gSaturated Fat: 0.3gCholesterol: 228mgSodium: 2615mgPotassium: 1509mgFiber: 6.5gSugar: 4gCalcium: 71mgIron: 6mg
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