Whenever I’m ordering something with chicken at a taqueria, I’m always presented with the same three choices. The grilled chicken, the green chicken, which is cooked in a tomatillo sauce, and the red chicken, also know as chicken tinga.
I usually forgo the grilled option, since whatever I’m ordering almost always benefits from sauce; which leaves me with the nearly impossible decision of choosing between the red and the green. I love both, so I’m always torn. By the way, in Mexican culinary lingo, tinga means, “torn.”
Anyway, now that the title makes sense, I can finish this post up by reiterating how great this came out. There are faster methods to make this, but taking the extra time to reduce the cooking liquid, as well as possibly the sauce, really pays off in the end.
The real challenge here is deciding how to use it. You can’t go wrong with tacos, but my favorite delivery system is tostados. Fry up a corn or flour tortilla nice and crisp; top with tinga, and garnish with the usual suspects. It doesn’t get any better than that…unless the tortilla is shaped into a bowl, which I’ll show you how to do quickly, and mess-free, in the next video. Until then, I really hope you give this a try soon. Enjoy!
Ingredients for 6 large portions:
3 pounds boneless skinless chicken thighs
3 cloves peeled whole garlic cloves
1 large yellow onion, halved
1/2 teaspoon dried oregano
2 teaspoons kosher salt, plus more to taste
4 cups chicken broth
1 cup water
1 can (7-oz) chipotle peppers in adobo sauce
1 can (28-oz) peeled plum tomatoes (I recommend using San Marzano) or 3 1/2 cups of any fresh or canned tomato product
2 tablespoons olive oil or reserved chicken fat
1 large onion, diced
Cotija cheese and cilantro to garnish
