Tinga Recipe

Prep and brown chicken

Season the chicken thighs with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in two batches if necessary) and brown for 3–4 minutes per side until lightly caramelized but not fully cooked through. Transfer browned chicken to a plate.

Sauté aromatics

Reduce heat to medium and add the remaining 1 tablespoon oil to the same skillet. Add the sliced onion and sauté 5–6 minutes until softened and starting to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Make tinga sauce

Stir in the tomato paste, cooking 1 minute. Add the fire-roasted diced tomatoes, minced chipotle in adobo, chicken broth, dried oregano, ground cumin, bay leaf, remaining 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer and shred

Return the browned chicken to the skillet, submerging pieces in the sauce. Reduce heat to low, cover partially, and simmer gently for 15–20 minutes until chicken is cooked through and tender. Remove the chicken to a cutting board, discard the bay leaf, then shred the chicken with two forks or chop coarsely. Return shredded chicken to the skillet and simmer uncovered 3–5 minutes to let it absorb sauce. Taste and adjust salt or chipotle amount if needed.

Halve and pit the avocados, scoop flesh into a bowl and mash lightly with a fork, leaving some texture. Add lime juice immediately and stir to prevent browning.

Fold in the diced tomato, minced red onion, chopped cilantro, minced jalapeño (if using), and 1 tsp salt. Taste and adjust lime or salt as needed. Keep covered with plastic wrap pressed to the surface until serving.

Warm the tortillas: heat a dry skillet or griddle over medium-high. Lightly brush each tortilla with a little cooking oil (or wipe with a paper towel dipped in oil) and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place about 1/3 cup shredded tinga chicken on each tortilla (3 tacos use ~1 cup chicken; this recipe yields 6 tortillas—use as needed). Top each with a spoonful of guacamole (about 1–2 tbsp), a sprinkle of shredded lettuce, and crumbled queso fresco. Serve with lime wedges on the side.

Storage and reheating: refrigerate leftover chicken in its sauce in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if it has thickened.