Tinga Chicken Recipe

Poach the chicken

Place chicken thighs in a medium saucepan in a single layer. Add chicken broth, bay leaf and 1 tsp kosher salt. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until internal temperature reaches 165°F (about 12–15 minutes depending on thickness).

Remove chicken to a plate and reserve 1/2 cup poaching liquid. Discard bay leaf. Let chicken rest 5 minutes, then shred finely using two forks or in a stand mixer with paddle on low for 30–45 seconds until shredded but still moist.

Prepare and rehydrate chiles

Place stemmed and seeded guajillo and ancho chiles in a heatproof bowl. Pour 1 cup boiling water (or hot cola/coffee) over them to cover; let soak 20 minutes until softened. Reserve 1/4 cup of the soaking liquid, then drain chiles and roughly chop.

Roast tomatoes and aromatics

While chiles soak, set a rimmed baking sheet under broiler or heat a heavy skillet over medium-high. Place whole Roma tomatoes and unpeeled garlic cloves and char under the broiler or in the skillet, turning occasionally, until blackened in spots and softened (8–12 minutes). Remove garlic when soft. Roughly chop tomatoes and peel garlic.

Blend sauce

In a blender, combine rehydrated chiles, roasted tomatoes, peeled garlic, chopped yellow onion (reserve 1 tbsp onion for sauté step), chipotle in adobo, 1/4 cup reserved chile soaking liquid (add more 1–2 tbsp if needed for texture), apple cider vinegar, sugar, oregano, cumin, 1 tsp kosher salt and 1/4 tsp black pepper. Blend to a smooth purée, about 45–60 seconds. Taste and adjust salt, sweetness or acidity.

Cook sauce

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the reserved 1 tbsp chopped onion and sauté 1–2 minutes until translucent. Pour blended sauce into skillet (careful, it may splatter) and simmer over medium-low heat, stirring occasionally, until thickened and deepened in flavor, 10–12 minutes. Adjust seasoning with remaining 1/4 tsp pepper and additional salt if needed.

Combine chicken and sauce

Add shredded chicken and reserved 1/2 cup poaching liquid to the skillet with the sauce. Stir to combine and simmer gently 5–7 minutes so chicken absorbs sauce and mixture is hot. If sauce seems too thick, add up to 2–3 tbsp water or broth to reach desired consistency. Finish with 1 tbsp apple cider vinegar if more brightness is desired.

Transfer tinga chicken to a serving bowl. Stir in chopped cilantro (reserve a pinch for garnish). Sprinkle crumbled queso fresco or cotija over the top and garnish with radish slices if using.

Warm tortillas briefly on a hot skillet or griddle. Serve tinga chicken with warm tortillas and lime wedges for squeezing. Provide extra chopped cilantro and cheese at the table.