Chicken Tinga Recipe

Poach the chicken

Place chicken, chicken broth, smashed garlic clove, bay leaf, and 1 tsp salt in a medium pot. Add enough water to nearly cover the chicken if needed (about 1/2 to 1 cup extra). Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently until chicken is cooked through (internal temperature 165°F / 74°C), about 12–18 minutes depending on thickness.

Remove the chicken to a plate and let rest 5 minutes. Reserve 1 cup of the cooking liquid, discard the bay leaf and garlic. Shred the chicken with two forks or by hand into bite-sized strands.

Prepare dried chiles

Remove stems and seeds from ancho chilies. Toast them in a dry skillet over medium heat for 30–60 seconds per side until fragrant but not burned — they should soften slightly. Transfer to a heatproof bowl and cover with very hot water. Let soak 10–15 minutes until softened, then drain and roughly chop.

Sauté aromatics

Heat 2 tbs oil in a large skillet or heavy saucepan over medium heat. Add the roughly chopped onion and cook until translucent and starting to brown at edges, about 6–8 minutes. Add 3 garlic cloves and sauté 30–45 seconds more until fragrant.

Blend the sauce

In a blender, combine the softened ancho chiles, 1 chipotle pepper in adobo (add more to taste for heat), tomato paste, crushed tomatoes, sautéed onion and garlic, 1 tbs apple cider vinegar, 1 tsp brown sugar, 1 tsp dried oregano, 1 tsp ground cumin, 3 tsp salt, and 1 tsp black pepper. Add about 1/2 cup of the reserved chicken broth to help blend. Puree until smooth. Taste and adjust seasoning — add another chipotle if you want more heat or a splash more vinegar for brightness.

Cook the tinga

Return the saucepan to medium heat and add a little oil if dry. Pour the blended sauce into the pan and simmer gently, stirring occasionally, for 8–10 minutes to deepen flavors and cook out raw tomato taste. If the sauce is too thick, add up to the reserved 1 cup chicken broth a little at a time to reach a saucy but not watery consistency.

Combine chicken with sauce

Add the shredded chicken to the simmering tinga sauce and stir to coat. Simmer together 4–6 minutes so the chicken absorbs flavors. Adjust salt and pepper to taste. If you prefer a saucier tinga, stir in additional reserved broth a few tablespoons at a time.

Quick-pickle the onions

While the sauce simmers, thinly slice 1/2 red onion and place in a small bowl. Whisk together 2 tbs white wine vinegar (or lemon juice), 2 tbs water, 1 tsp sugar, and 1/4 tsp salt. Pour over the onions, toss, and let sit at least 10 minutes (longer if you have time) until slightly softened and bright pink.

Prepare crema, cheese, cilantro, and avocado

Stir the Mexican crema or sour cream to loosen. Crumble queso fresco or Cotija. Slice the avocado and toss the cilantro with a pinch of salt. Cut lime or lemon into wedges.

When ready to serve, spoon the pulled chicken tinga onto warm tortillas or plates. Top with crumbled cheese, a drizzle or dollop of crema, a few pickled onion slices, a slice of avocado, and chopped cilantro. Serve with lime or lemon wedges to squeeze over the top.

Warm tortillas in a dry skillet or wrapped in foil in a low oven (about 300°F/150°C) for 5–10 minutes. Serve tinga tacos with rice or beans if desired.