Chicken Tinga
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
4 or 5 servings If desired, use 3 canned chipotles in adobo sauce in place of the dried chiles; add them directly to the blender. Adjust an oven rack so it is 4 inches from the heating element. Preheat the broiler.
Ingredients
- 3 dried chipotle chiles, stemmed and seeded
- Boiling water to cover
- 5 plum or Roma tomatoes
- 1 small onion, peeled and cut into 4 wedges
- 4 garlic cloves, unpeeled
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 pounds bone-in chicken thighs, skin removed
- 1 Refried Beans (opens in new tab)
- Crumbled Cotija cheese
- Diced avocado
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 dried chipotle chiles, stemmed and seeded
- Boiling water to cover
- 5 plum or Roma tomatoes
- 1 small onion, peeled and cut into 4 wedges
- 4 garlic cloves, unpeeled
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 pounds bone-in chicken thighs, skin removed
- 1 Refried Beans
- Crumbled Cotija cheese
- Diced avocado
Let's Cook
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Step 1.
Heat in a dry skillet over medium heat: 3 dried chipotle chiles, stemmed and seeded
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Step 2.
Press the chiles flat with a spatula. Toast the chiles, turning once or twice, until fragrant, 1 minute or less. Transfer the chiles to a small heatproof bowl and add: Boiling water to cover
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Step 3.
Set aside. Meanwhile, place on a baking sheet: 5 plum or Roma tomatoes; 1 small onion, peeled and cut into 4 wedges; 4 garlic cloves, unpeeled
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Step 4.
Broil, turning the vegetables every 5 minutes. Remove the garlic after 8 to 10 minutes or when the peel is slightly singed. The vegetables are ready when they are soft and charred, 15 to 20 minutes. Peel the garlic. Transfer the tomatoes, onion, and garlic to a blender. Drain the chipotles (reserving the soaking liquid) and add the chiles to the blender along with: 1 teaspoon salt
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Step 5.
Puree. Heat in a large skillet over medium heat until shimmering: 2 tablespoons vegetable oil
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Step 6.
Add in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side: 2 pounds bone-in chicken thighs, skin removed
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Step 7.
Pour the chipotle sauce into the skillet. Add ½ cup reserved chipotle soaking liquid or water to the blender and swish it around to loosen the remaining sauce, then pour it into the skillet. Bring the sauce to a simmer, cover, and cook, simmering gently over medium-low heat, until the chicken is cooked through, about 20 minutes.
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Step 8.
Transfer the chicken to a cutting board and use two forks to shred it. Save the bones for stock, or discard them, and return the shredded chicken to the sauce. Serve the chicken in tacos, burritos, tortas, or enchiladas or on tostadas with: Refried Beans; Crumbled Cotija cheese; Diced avocado