Chicken Tinga Recipe

Place the chicken thighs in a medium pot. Add 3 cups water or low-sodium chicken broth, 1 halved onion (skin removed), 3 garlic cloves (crushed lightly), bay leaves, 1.5 tsp kosher salt, and 1/2 tsp black pepper.

Bring to a gentle boil over medium-high heat. Reduce to a simmer, cover partially, and cook for 18–22 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C).

Remove the chicken to a plate and let cool slightly. Reserve 1 cup of the cooking liquid into a bowl and discard the bay leaves and onion. Shred the chicken using two forks or by hand into bite-size pieces; set aside.

While the chicken cooks, toast the dried chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Transfer chiles to a bowl and cover with hot water; soak 15 minutes until softened. Drain, reserving about 1/4 cup soaking liquid if needed.

In a blender, combine the softened chiles (stems and seeds removed), 2 cups chopped tomatoes (or 1 can crushed tomatoes), 1 medium onion (roughly chopped), 3 garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp vinegar, and 1 tsp chipotle in adobo if using. Add about 1/4 cup of the chile soaking liquid or a splash of the reserved chicken broth to help blend. Puree until very smooth (about 1 minute).

Heat 2 tbs oil in a large skillet over medium heat. Pour the blended sauce into the skillet (be careful, it may splatter). Cook, stirring occasionally, 6–8 minutes to deepen the flavors and reduce raw taste.

Add 1 cup reserved chicken cooking liquid to the skillet, stir to combine, and simmer sauce 4–6 minutes until slightly thickened. Taste and adjust seasoning with additional salt or a pinch of sugar if tomatoes taste acidic.

Heat 1 tablespoon vegetable oil in the skillet with the sauce over medium heat. Add the shredded chicken and toss into the sauce until fully coated. Simmer together 4–6 minutes so the chicken absorbs the flavors. If mixture seems dry, add up to 1/4 cup reserved cooking liquid.

Stir in 1/4 cup chopped cilantro and remove from heat. Taste and adjust vinegar, salt, or pepper as needed.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes. Assemble tacos by spooning 2–3 tablespoons of chicken tinga per tortilla. Top with crumbled queso fresco, sliced radishes, sliced red onion, extra cilantro, and a squeeze of lime.

Serve immediately with lime wedges on the side.