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Ingredients
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Chicken Tinga
Pineapple Salsa
Toppings
Method
Chicken Tinga
- 1
- 2
Add Aromatics
Stir in the minced garlic and chipotle peppers. Cook for an additional 2 minutes, until fragrant.
- 3
Simmer the Ingredients
Add the diced tomatoes, chicken broth, oregano, cumin, salt, and black pepper. Stir to combine.
- 4
Add Chicken
Add the chicken thighs to the pot, making sure they are submerged in the sauce. Bring to a boil, then reduce heat to low and cover.
- 5
Cook the Chicken
Let it simmer for about 30 minutes until the chicken is cooked through and tender.
- 6
Pineapple Salsa
- 7
- 8
Season the Salsa
Add salt to taste, and mix well. Set aside to let the flavors meld.
Assembly
- 9
Assemble the Dish
Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with the chicken tinga mixture and top with pineapple salsa and crumbled queso fresco.
- 10
Serve
Serve immediately and enjoy your Chicken Tinga with pineapple salsa and queso fresco.