Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
login
kitchen
Home kitchen plans

Chicken Tinga

  1. Home
  2. Recipes
  3. Chicken Tinga

Chicken Tinga

Cuisine:Mexican

Course:Dinner

20m prep 40m cook 1h 0m ready

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.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 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
    • 2 cups dried pinto or black beans, rinsed and picked over
    • Three 15-ounce cans pinto or black beans
    • 2 tablespoons vegetable oil, bacon fat, or lard
    • 1 medium onion, chopped
    • 4 garlic cloves, minced
    • 1 cup reserved bean cooking liquid
    • Salt
    • Crumbled Cotija or queso fresco
    Sub-recipe steps
    1. Cook: 2 cups dried pinto or black beans, rinsed and picked over
    2. or have ready: Three 15-ounce cans pinto or black beans
    3. Drain the beans, reserving 1 cup of the liquid. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil, bacon fat, or lard
    4. Add and cook, stirring often, until golden brown, about 10 minutes: 1 medium onion, chopped
    5. Add and cook, stirring, for 1 minute: 4 garlic cloves, minced
    6. Add the beans 1 cup at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next. Stir in: 1 cup reserved bean cooking liquid
    7. Cook, stirring often, over medium heat or slightly lower until the beans are a little soupier than you would like to serve them—they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season to taste with: Salt
    8. Serve warm with: Crumbled Cotija or queso fresco
  • 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

  1. Step 1.

    Heat in a dry skillet over medium heat: 3 dried chipotle chiles, stemmed and seeded

  2. 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

  3. 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

  4. 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

  5. Step 5.

    Puree. Heat in a large skillet over medium heat until shimmering: 2 tablespoons vegetable oil

  6. 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

  7. 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.

  8. 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

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.