Chicken Tinga

Name: Chicken Tinga
Ingredients: 1 chicken leg and 1 chicken thigh, for shredding; 3 large tomatoes; 2 large onions; 1 small can chipotle peppers in adobo sauce; Salt, to taste; Oil, to taste

Hilda Lucero Garcia Segura @Taty_32

This chicken tinga is more like my mom’s style 💖. I’ve seen a lot of tinga recipes that use more chicken than onion, but the one I know uses more onion than chicken. I don’t know if it’s just because I grew up with this recipe, but I like this version better. I hope you like it too—I absolutely love it! 👍💕

Hilda Lucero Garcia Segura @Taty_32

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Ingredients

1chicken leg and 1 chicken thigh, for shredding
3large tomatoes
2large onions
1small can chipotle peppers in adobo sauce
Salt, to taste
Oil, to taste

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Steps

1

To prepare the chicken for shredding: Place the chicken in a pot with enough water, a pinch of salt, 2 unpeeled garlic cloves, and half an onion. Once cooked, shred the chicken and set aside.
2

Slice all the onions into thick julienne strips.
3

Add enough oil to a pot.
4

Add the onions and stir occasionally.
5

While the onions are frying, blend the tomatoes, the can of chipotle peppers, and a little chicken broth in a blender until smooth.
6

When the onions are soft, translucent, and white,
7

Add the blended tomato and chipotle mixture to the pot once the onions reach the previous stage.
8

Since you’ll let it simmer for a while to develop flavor, add a bit more water if needed (like I did).
9

Once the color changes and you see the liquid has reduced a bit, add the shredded chicken.
10

Let it simmer a bit longer, until the liquid has mostly reduced and the mixture is almost thick.
11

That’s it! Enjoy with a tostada or a tortilla—it’s delicious, but even better with a tostada.