Author Notes
After tasting Tinga Chicken at Cover 3 here in Austin, I searched for the origin and recipe, but every recipe I found called for cooked chicken and a can of chipotle chiles in adobo sauce. My version is stewed chicken in a smoky, spicy sauce, so good "it'll just tear your lips off"! - nannydeb —nannydeb
Test Kitchen Notes
Tinga Chicken, where have you been all my life? Not only is this recipe a cinch to make, there's a bonus in the layers of flavors here that develop overnight, making nannydeb's version of a classic even tastier the next day. We served it over warm handmade corn tortillas the first night and the next day it made for an awesome tostada. Whichever way you go, you'll be happy! —TiggyBee
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Ingredients
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4
dried chipotle peppers
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2
dried ancho peppers
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1
whole chicken, cut into pieces with skin and fat removed (as much as possible)
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3 to 4
fresh jalapeño peppers, cut in half
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4
whole cloves garlic
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1
medium yellow onion, coarsely chopped
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8
Roma tomatoes, coarsely chopped
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2
bay leaves
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2 teaspoons
dried Mexican oregano
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2 teaspoons
freshly ground cumin
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1 teaspoon
allspice
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Water to cover
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1/4 cup
cider vinegar
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Salt and pepper, to taste
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Your choice of crumbled cotija cheese or queso fresco, sliced avocado, chopped tomato and cilantro, refried beans, and tortillas or chalupas, for serving
Directions
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Working with any type of peppers, you may want to wear rubber gloves when handling them or at least wash your hands thoroughly afterwards.
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In a dry skillet, heat the dried peppers for about 10 minutes, turning occasionally. Set aside until cool enough to handle. Remove seeds and stems.
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In a large pot, combine the chicken parts, all peppers, garlic, onion, tomato, bay leaves, oregano, cumin, and allspice. Add enough water to cover the chicken and bring to a boil. Reduce heat and simmer 1 to 1 1/2 hours or until the meat is falling off the bone.
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Set the pot aside to cool, then remove the chicken to a plate. Debone the chicken and shred it using a fork in each hand.
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Remove the bay leaves. Scoop the vegetables into a blender with a slotted spoon and blend to make your sauce, adding as much of the cooking liquid as you need to get a thick, saucy consistency. Alternately, if what's left in the pot doesn't look too watery, you can use an immersion blender directly in the pot. Add the cider vinegar and salt and pepper to taste.
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Add the chicken back to the pot with the sauce and heat it back up over medium heat. It's ready!
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Serving suggestion: Spread refried beans onto a chalupa. Add Tinga Chicken and top with crumbled cotija cheese or queso fresco, sliced avocado, and chopped tomato and cilantro.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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