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Chicken Tinga (Smoky & Saucy) - A Comforting, Crowd-Pleasing Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons neutral oil (such as avocado or canola)
  • 1 large white or yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1–2 chipotle peppers in adobo, chopped, plus 1–2 teaspoons adobo sauce (adjust to heat preference)
  • 1 (14–15 oz) can fire-roasted tomatoes (or regular crushed tomatoes)
  • 1/2 cup chicken broth (plus more as needed)
  • 1 teaspoon dried oregano (Mexican oregano if you have it)
  • 1/2 teaspoon ground cumin
  • 1 bay leaf (optional but nice)
  • 1–1.5 pounds cooked chicken, shredded (rotisserie or poached)
  • 1 tablespoon apple cider vinegar or lime juice (to brighten)
  • Kosher salt and black pepper, to taste
  • To serve: Warm tortillas or tostadas, diced onion, cilantro, avocado, lime wedges, queso fresco, and sour cream

Method
 

  1. Sweat the onions: Heat the oil in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook 7–9 minutes, stirring, until soft and lightly golden.
  2. Add garlic and chipotle: Stir in the garlic and chopped chipotle with a spoonful of adobo sauce. Cook 30–60 seconds until fragrant.
  3. Build the sauce: Add tomatoes, chicken broth, oregano, cumin, and bay leaf. Season with salt and pepper. Simmer for 8–10 minutes to slightly thicken.
  4. Blend (optional, for a smoother sauce): Remove the bay leaf. Blend the sauce with an immersion blender in the pan, or transfer to a blender. You can also leave it chunky—both are traditional.
  5. Add the chicken: Return the sauce to the pan if blended elsewhere. Stir in the shredded chicken and simmer 5–10 minutes, adding a splash of broth if it gets too thick.
  6. Brighten and adjust: Stir in the vinegar or lime juice. Taste and adjust salt, pepper, and heat. For more smokiness, add a bit more adobo sauce.
  7. Serve: Spoon onto warm tortillas or tostadas. Top with onion, cilantro, avocado, queso fresco, and a squeeze of lime.