StovetopMexican
Chicken tinga
Shredded chicken in a chipotle-tomato sauce. Tostadas, tacos, or a bowl. The sauce is the cook.
Made it?
50 min · 25 min hands-on · pull 175°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- chicken thighs, bone-in3 lb
- onion1
- garlic cloves3
- crushed tomato1 can
- chipotles in adobo, minced2
- oregano1 tsp
- kosher salt2 tsp
- to servetostadas or tortillas
- to finishcrema, cotija, onion
Method
- 1
Cover the chicken with water, salt, simmer 25 minutes until it shreds. Out, shred. Keep a cup of the broth.
- 2
Onion, garlic. Tomato, chipotle, oregano, broth. 10 minutes. Chicken back, 10 minutes more so it drinks the sauce.
- 3
Tostadas, crema, cotija, onion. Or rice and beans as a bowl.
If you don’t have it
- chicken thighs → chicken breast. Keep the same pull. Leaner cooks faster and dries sooner.
- chicken thighs, bone-in → What you actually have, if it is the same muscle family. Breast works and is drier. Thighs.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
Same cut
Chicken thighs
Grill it, bowl it, shred it.