Chicken Tinga (Fire-Roasted Tomato–Chipotle Braise)
Shredded chicken finished in a smooth, fire-roasted tomato and chipotle sauce, reduced until lightly thickened and fully coated. Built from whole ingredients—no canned shortcuts.
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken thighs
- 6 cups water or light chicken stock
- ½ teaspoon kosher salt
For the Sauce
- 2 tablespoons neutral oil
- 1 medium white onion sliced
- 3 cloves garlic
- 4 –5 ripe Roma tomatoes about 1 ½ pounds
- 2 –3 chipotle chiles in adobo + 1 tablespoon adobo sauce or rehydrated dried chipotle/mecco
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt plus more to taste
To Finish
- 12 –16 corn tortillas
- ½ cup diced white onion
- ½ cup chopped cilantro
- 2 –3 limes cut into wedges
Instructions
Cook the Chicken
- Place 1 ½ pounds chicken thighs in a pot with 6 cups water and ½ teaspoon salt. Bring to a gentle simmer and cook for about 15–18 minutes, until just cooked through. Remove the chicken, let cool slightly, and shred into medium strands. Reserve ½ cup cooking liquid.
Char the Tomatoes
- Place 4–5 Roma tomatoes directly over an open flame, under a broiler, or in a hot dry pan. Cook, turning occasionally, until skins are blistered and lightly charred on all sides, about 8–10 minutes. Set aside to cool slightly.
Build the Base
- Heat 2 tablespoons oil in a large skillet over medium heat. Add 1 sliced onion and cook for 6–8 minutes until softened and lightly caramelized. Add 3 cloves garlic and cook for 30 seconds until fragrant.
Blend the Sauce
- Transfer onions and garlic to a blender with the charred tomatoes, 2–3 chipotle chiles plus 1 tablespoon adobo, 1 teaspoon oregano, ½ teaspoon cumin, and ½ teaspoon salt. Blend until completely smooth.
Simmer and Reduce
- Pour the sauce back into the skillet and simmer for 8–10 minutes, stirring occasionally, until slightly thickened and the raw tomato flavor is fully cooked out.
Finish the Tinga
- Add shredded chicken along with ¼–½ cup reserved cooking liquid. Simmer for another 8–10 minutes, allowing the sauce to reduce and coat the chicken.
Notes
The final texture should be:
cohesive
lightly glossy
not watery
Serve Serve warm in corn tortillas with onion, cilantro, and lime. Notes
Charring the tomatoes is critical for depth—don’t skip it
Sauce should be smooth; strain if needed
Reduction defines the final texture
Substitution: Rotisserie Chicken (Non-Traditional) For a faster version, use 3–4 cups shredded rotisserie chicken. Add it to the sauce with ¼–½ cup chicken stock and simmer for 8–10 minutes, allowing the chicken to rehydrate and absorb the sauce before reducing.
lightly glossy
not watery
Serve Serve warm in corn tortillas with onion, cilantro, and lime. Notes
Charring the tomatoes is critical for depth—don’t skip it
Sauce should be smooth; strain if needed
Reduction defines the final texture
Substitution: Rotisserie Chicken (Non-Traditional) For a faster version, use 3–4 cups shredded rotisserie chicken. Add it to the sauce with ¼–½ cup chicken stock and simmer for 8–10 minutes, allowing the chicken to rehydrate and absorb the sauce before reducing.
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