Chicken Tinga: The Ultimate Guide to Making Authentic Mexican Tinga
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce
- 1 (28 oz) can crushed tomatoes
- 1/2 cup chicken broth
- Spices: oregano, cumin, ground cloves
- Corn tortillas and preferred toppings (lettuce, queso fresco, avocado)
- Preparation Instructions:
Instructions
- Preparation Instructions:
- Pat chicken thighs dry and season with salt and pepper.
- In a skillet over medium-high heat, sear chicken in olive oil until browned (3-4 minutes per side).
- Remove chicken; sauté onions until softened (5-7 minutes), then add garlic for another minute.
- Blend chipotle peppers, crushed tomatoes, chicken broth, oregano, cumin, and cloves until smooth.
- Pour sauce into the skillet with onions and garlic; taste and adjust seasoning.
- Add seared chicken back into the skillet; ensure it's submerged in sauce.
- Simmer on low for 20-25 minutes until chicken is tender enough to shred.
- Shred chicken and mix back into the sauce; let simmer for an additional 5-10 minutes.
- Warm corn tortillas and assemble tacos with chicken tinga and desired toppings.
- Helpful Notes:
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg