Description
A rich and smoky Chicken Tinga made with roasted tomatoes, tomatillos, and chipotle, simmered until tender and perfect for tacos. This flavorful Mexican dish is ideal for feeding a crowd.
Ingredients
- 6 vine ripe tomatoes, sliced into wedges
- 5 tomatillos
- 1 sweet onion, peeled and sliced into wedges
- 2 jalapeños, halved and seeds removed
- 10 garlic cloves
- 5 tablespoons olive oil
- 1 chipotle pepper in adobo sauce
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 whole chicken, cut into parts
- 3 cups chicken stock
- 12 corn tortillas
- 1 avocado, peeled, seeded, and diced
- 1 cup queso fresco cheese
- 1/4 cup fresh cilantro, chopped
- Sea salt and fresh cracked pepper to taste
Instructions
- Preheat oven to 425°F. Place tomatoes, tomatillos, onion, garlic, and jalapeños on a baking sheet. Toss with 3 tablespoons olive oil, salt, and pepper, then roast for 30 to 35 minutes until lightly charred.
- Transfer the roasted vegetables to a blender. Add chipotle pepper, cumin, oregano, salt, and pepper, then blend until smooth.
- Season chicken pieces with salt and pepper. Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat and sear chicken for 8 to 10 minutes per side until golden brown.
- Pour the blended sauce and chicken stock into the pot with the chicken. Stir, cover, and simmer on low heat for 2 hours.
- Remove chicken, discard skin and bones, and shred the meat. Return to the pot to keep warm.
- Serve by placing shredded chicken into warm corn tortillas and topping with avocado, queso fresco, and cilantro.
Notes
- Adjust the number of chipotle peppers for more or less heat.
- This dish can be made ahead and reheated; flavors deepen over time.
- Substitute chicken thighs or breasts if a whole chicken is unavailable.
- Serve with lime wedges for added brightness.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 95 mg
