Tinga is pretty much a stew. And it’s just dumped in a taco or a tostada or rolled up into a burrito. Add whatever else you like and as always, ya got a meal.
This is no doubt a recipe that can be varied in a number of ways and is authentic comfort food, so the recipes vary from family to family. Still the basics are the same.
Not too much trouble, and worth a lot in flavor.
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds skin-on, bone-in chicken thighs
- 1 cup medium diced white onion
- 2 medium cloves garlic, smashed and peeled
- 2 large tomatillo, husk removed, rinsed, and roughly chopped
- 1 teaspoon Mexican oregano
- 1/4 teaspoon ground cumin
- One (14.5-ounce) can fire-roasted diced or crushed tomatoes
- 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can
- 1/2 cup homemade chicken stock or low-sodium chicken broth
- 1 bay leaf
- Kosher salt
- Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
- Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
- Transfer sauce to the jar of a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
- Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
- Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, cheese etc.
NOTES: Add diced cooked potatoes and maybe some corn and you have a meal you can put over rice or noodles.
SOURCE: Adapted slightly from Serious Eats