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.
Ingredients
- skinless, boneless chicken thighs: 3 pound
- chicken stock: 4 cups
- water: 1 cup
- yellow onion: 1 piece (halved)
- whole garlic cloves: 3 piece (peeled)
- kosher salt, plus more: 2 tsp (to taste)
- oregano: 0.5 tsp (dried)
- olive oil: 2 Tbsp
- onion: 1 piece (diced)
- chipotle peppers in adobo sauce: 1 can (7 ounce can)
- plum tomatoes (preferably San Marzano): 1 can (28 ounce can, peeled)
- fresh cilantro: 3 Tbsp (to taste, chopped)
- crumbled cotija cheese: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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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.
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Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
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Pour broth through a strainer into a large bowl.
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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.
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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.
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Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
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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
