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
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Preparation Instructions:
Instructions
- Preparation Instructions:
- Season chicken thighs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken until browned on both sides (3-4 minutes each). Remove from skillet.
- In the same skillet, sauté onion until softened (5-7 minutes), then add garlic and cook until fragrant.
- Blend chipotle peppers, crushed tomatoes, chicken broth, oregano, cumin, salt, and pepper until smooth.
- Pour blended sauce into skillet with onions. Return seared chicken to the pan.
- Simmer covered for 20-25 minutes until chicken is tender enough to shred.
- Shred chicken using two forks and stir back into the sauce.
- Warm corn tortillas in a separate skillet; assemble tacos by filling them with Chicken Tinga and desired toppings.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 90mg