My version of chicken tinga is full of Mexican flavors and similar to the one with the red sauce that I order at my favorite taqueria Can be used on tostadas or in burritos quesadillas flautas or tacos
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Place chicken thighs
chicken stock
water
halved onion
garlic cloves
salt
and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook
stirring occasionally
for 30 minutes. Remove from heat.
Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
Pour broth through a strainer into a large bowl.
Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften
about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half
15 to 20 minutes.
Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended
then blend on medium speed until smooth
1 or 2 minutes. Transfer to pot with broth and onions.
Increase heat to medium-high. Simmer 15 minutes or so
depending on how thick you want the sauce. Reduce heat to medium-low.
Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.
Chef John
Recipe Tips
You can substitute 3 1/2 cups of any fresh or canned tomato product for the 28-ounce can of San Marzano tomatoes.Top with the usual suspects
