Chicken Tinga Recipe

Poach the chicken

Place chicken thighs in a medium saucepan and add chicken broth, bay leaf and 1 tsp salt. Bring to a gentle simmer over medium heat, reduce heat to low and simmer until chicken is cooked through, about 12–15 minutes (internal temp 165°F / 74°C).

Remove chicken to a plate and let rest 5 minutes. Reserve 1 cup of the cooking broth, discard bay leaf. Shred the chicken using two forks or by hand into bite-size strips and set aside.

Rehydrate chiles

While the chicken poaches, heat a small dry skillet over medium heat. Add the guajillo and ancho chiles and toast briefly, 15–30 seconds per side, just until fragrant (do not burn). Transfer to a bowl and cover with 1 cup very hot water. Let soak 15 minutes until softened.

Prepare vegetables

Halve the roma tomatoes and pulse in a blender 1–2 times to break them up (or roughly chop). Roughly chop the soaked chiles, discarding any tough stems or seeds. Peel and quarter the onion and roughly chop the garlic cloves.

Blend the sauce

Drain chiles, reserving soaking liquid. In a blender combine drained chiles, tomatoes, half of the chopped onion, garlic, 1/4 cup of the reserved chile soaking liquid (or broth), and a pinch of salt. Blend until very smooth, 30–60 seconds. If too thick, add up to 2 tbsp more reserved liquid to reach a pourable sauce.

Sauté & season

Heat oil in a large skillet over medium heat. Add the remaining chopped onion and sauté until translucent and beginning to caramelize, about 6–8 minutes. Add the blended chile-tomato sauce carefully (it may sputter) and stir to combine. Bring to a gentle simmer.

Add chipotle in adobo, oregano, cumin, apple cider vinegar, brown sugar (if using), 1 tsp salt and 1 tsp black pepper. Simmer, stirring occasionally, until the sauce thickens and flavors meld, 8–10 minutes. Taste and adjust seasoning — add a pinch more salt or 1 tsp sugar if the sauce tastes too acidic.

Finish the tinga

Stir the shredded chicken into the simmering sauce along with up to 1/2 cup reserved chicken broth to loosen the mixture if needed. Simmer together 4–5 minutes so the chicken absorbs the sauce flavors. Remove from heat.

Warm the corn tortillas in a dry skillet over medium heat 30 seconds per side or wrap in a damp towel and microwave 30–45 seconds until pliable.

Assemble tacos: divide the chicken tinga among the warmed tortillas (about 2 tacos per person). Top with crumbled queso fresco, sliced or pickled onion, chopped cilantro and a drizzle of crema if using. Serve with lime wedges alongside.

Leftovers: cool completely and store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet with a splash of broth to loosen before serving.