Author Notes
I fell in love with chicken tinga after eating it at my favorite taco joint so I harassed my neighbor, Alejandra, until she gave me a recipe (and, of course, permission to post). Traditionally, its eaten on a tortilla, but I actually prefer it on top of brown rice. —molls to the wall
Ingredients
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2.5 pounds
chicken thighs (with or without bone)
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1
large onion, sliced
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3
garlic clove, minced
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28 ounces
diced tomatoes
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2 or 3
canned chipotle peppers in adobo, coarsely chopped (I use four when I really want to kick up the spice)
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1 cup
chicken broth
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corn tortillas
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cotija cheese
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salt
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pepper
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1/4 cup, 2 tablespoons
olive oil, divided
Directions
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Sprinkle chicken with salt and pepper.. In a nonstick skillet heat the 1/4 cup oil over moderately high heat, turning until browned (about 12 or 13 minutes). Put chicken in a 9x13 baking dish, including fat.
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Add 2 tablespoons of olive oil in the now empty skillet. Lower heat slightly, add onion, cook until onion is lightly browned and softened (about 5 minutes). Add the minced garlic. Cook until fragrant.
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Add the tomatoes, the chipotle peppers and broth. Bring all to a boil. Simmer and stir for 20 minutes. Preheat oven to 350 degrees.
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Turn off from heat on the skillet and let cool. Then put the sauce into a food processor or blender and blend until smooth. Add salt and pepper to taste. Pour sauce over chicken and bake chicken for 45 minute.
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Remove chicken, shred and put it back in the sauce.
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Heat tortillas, garnish with cotija cheese
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