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Homemade Chicken Tinga Recipe photo

Chicken Tinga Recipe

A smoky, slightly sweet shredded chicken in a chipotle-tomato sauce perfect for tacos.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • large nonstick skillet
  • large Dutch oven or heavy pot
  • Blender
  • Tongs or spatula
  • forks for shredding

Ingredients
  

  • 3 chicken breasts boneless, skinless
  • 2 tablespoons olive oil
  • 1 white onion peeled and sliced
  • 4 cloves garlic minced
  • 2 to 4 pieces chipotle chiles in adobo plus 1 tablespoon adobo sauce
  • 1 jalapeño chopped
  • 15 ounce can fire-roasted tomatoes or salsa
  • 1 cup chicken broth
  • 4 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 bay leaf
  • Kosher salt to taste
  • black pepper to taste
  • chopped fresh cilantro for serving
  • cotija cheese for serving
  • lime wedges for serving
  • pickled red onions for serving
  • salsa for serving
  • sliced avocado for serving
  • chopped jalapeños for serving

Instructions
 

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat; when hot, season the chicken breasts with salt and pepper and brown 3–4 minutes per side until golden; transfer to a plate and set aside.
  • In a large Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high heat; add the sliced onion and sauté 4–5 minutes until softened.
  • Add the minced garlic to the onion and cook about 1 minute until fragrant, stirring frequently.
  • Remove the pot from heat and transfer the onion–garlic mixture to a blender. Add 2–4 chipotle chiles (to taste) plus 1 tablespoon adobo sauce, chopped jalapeño, the can of fire-roasted tomatoes, chicken broth, honey, brown sugar, cumin, 2 tablespoons chopped cilantro, lime juice, lime zest, and dried oregano.
  • Cover and purée until smooth, then return the sauce to the Dutch oven.
  • Add the browned chicken and bay leaf to the sauce, reduce heat to medium-low, and simmer 15–20 minutes until the chicken is cooked through and tender.
  • Remove and discard the bay leaf, then shred the chicken with two forks (or a hand mixer) and stir the shredded meat into the sauce.
  • Simmer the shredded chicken in the sauce 10 more minutes to meld flavors; taste and adjust salt, pepper, or chipotle heat if needed.
  • Serve the chicken tinga warm with tortillas and desired toppings such as chopped cilantro, cotija cheese, lime wedges, pickled red onions, salsa, sliced avocado, and extra chopped jalapeños.

Notes

  • Start with one chipotle pepper if unsure about heat and add more after tasting.
  • Use two forks or a hand mixer to shred the chicken finely for better sauce absorption.
  • The flavor improves after resting overnight.
  • Use rotisserie chicken to save time by stirring pre-shredded meat into the sauce.