Tinga, a traditional Mexican dish, features braised shredded pork (alternatively, beef or chicken) that is simmered with onions, garlic and spices. The complex smoky tomato flavor in traditional Tinga is achieved through the combination of fire-roasted tomatoes and chipotle peppers in adobe sauce. A simple saute of onion, garlic, chipotle peppers, cumin, paprika and fire roasted tomatoes are transferred to a blender until smooth and then back to the skillet. Add your choice of protein and it’s Tinga Taco Time!!
Tinga de Pollo Tacos (Shredded Chicken Tacos)
Serves 4
2 lbs. boneless, skinless chicken thighs
sea salt
freshly ground black pepper
2 T. vegetable oil
1 onion, halved, and sliced thin
3 garlic cloves, minced
1 t. ground cumin
1 t. smoked paprika
1 14.5 oz can fire roasted diced tomatoes
1/2 c. chicken broth
2 minced canned chipotle chiles in adobo sauce plus 1 T. adobo sauce
1/2 t. brown sugar
1 t. grated lime zest, plus 2 T. lime juice
12 small corn tortillas, warmed
1 avocado, pitted, and cut into chunks
2 oz. Queso Fresco, or Cotija cheese, crumbled
1/2 c. minced fresh cilantro
lime wedges and sour cream
Pat the chicken dry with paper towels and season with sea salt and freshly ground black pepper. Heat 1 T. of oil in a large Dutch oven over medium-high heat until shimmering. Brown chicken on both sides, 3-5 minutes per side. Transfer chicken to a large plate. (To make this a 20 minute meal, use store-bought rotisserie chicken.)
Reduce heat to medium, add remaining 1 T. oil to pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, smoked paprika and cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle and adobo sauce and brown sugar. Bring to a boil, and scrape up and stir in any browned bits off the bottom.
Return chicken to pot, reduce heat to medium-low, cover, and simmer 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board.
CAREFULLY transfer hot cooking liquid to blender and process until smooth, 15-30 seconds. MAKE SURE THE LID ON YOUR BLENDER IS ON TIGHT. Return sauce to pot.
Use 2 forks to shred chicken that is on the cutting board into bite sized pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to shredded chicken, about 10 minutes.
Stir in lime zest and juice. Season with salt and pepper, to taste.
Assembling the Tacos
Spoon chicken into center of each warmed tortilla, and top with avocado, cilantro, Queso Fresco, sour cream and serve a lime wedge on the side.
Adapted from: Cook’s Illustrated
