Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken)
This chicken tinga recipe is tender shredded chicken simmered in a zesty tomato-chipotle sauce, great for tacos, tostadas, or burritos, all in one pot!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 jalapeno pepper (chopped (optional, for extra spicy))
- 4 cloves garlic (chopped)
- 2 pounds skinless chicken thighs (chicken breast is good, too)
- 16 ounce can tomato sauce
- 7 ounce can chipotles in adobo sauce ((use 1/2 the can for less spicy))
- 1 tablespoon chili powder ((I am using ancho powder))
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- Salt and pepper to taste
Directions
- 1
Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
- 2
Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
- 3
Season the chicken thighs with salt and pepper, then add them to the pan. Cook them 2 minutes, then flip and cook 2 minutes more to lightly brown.
- 4
Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
- 5
Stir in the chili powder, cumin, Mexican oregano, and salt and pepper.
- 6
Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
- 7
Remove the chicken and shred it with a couple of forks.
- 8
Return the chicken to the pan and simmer in the sauce another 5 minutes.
- 9
Serve with tortillas, tostadas, on torta buns, or in a bowl with all your favorite fixings.