Entree: United States – Tex-Mex Borderlands – Chicken Tinga (Shredded chicken simmered in a smoky, slightly spicy chipotle-tomato sauce, used as a filling for tacos, tostadas, or sandwiches)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) boneless skinless chicken thighs
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced (8 oz / 225 g)
- 4 cloves garlic, minced (12 g)
- 2–3 chipotle chiles in adobo, finely chopped, plus 2 tbsp (30 ml) adobo sauce from the can
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) low-sodium chicken stock
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1 bay leaf
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1/4 cup (15 g) chopped fresh cilantro
- 8–12 small corn tortillas, warmed, for serving
- Lime wedges and thinly sliced white onion, for garnish

Instructions

1. Place the chicken thighs in a medium pot and cover with water by about 1 inch (2.5 cm). Add 1/2 of the sliced onion and 1 clove crushed garlic and a pinch of salt. Bring to a gentle simmer and cook until the chicken reaches 165°F (74°C), about 18–22 minutes depending on thickness. Remove chicken and reserve 1 cup (240 ml) of the cooking liquid. Shred the chicken with two forks and set aside.
2. In a blender or food processor, combine the crushed tomatoes, chopped chipotle chiles, adobo sauce, remaining sliced onion, and remaining garlic. Blend until smooth.
3. Heat the vegetable oil in a large skillet over medium heat. Add the blended tomato-chipotle mixture and cook, stirring occasionally, until it thickens and deepens in color, about 6–8 minutes.
4. Add the cumin, oregano, bay leaf, salt, pepper, sugar (if using), and 1/2 cup (120 ml) of the reserved cooking liquid or chicken stock to the skillet. Stir to combine and bring to a simmer.
5. Add the shredded chicken to the sauce along with the remaining chicken stock if the mixture seems too thick. Simmer gently for 10–12 minutes so the chicken absorbs the sauce flavors. Adjust seasoning to taste.
6. Stir in the lime juice and chopped cilantro. Remove and discard the bay leaf.
7. Serve the tinga spooned into warmed corn tortillas and garnish with lime wedges and thinly sliced white onion.