Spicy Chicken Tinga
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
551 kcal
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Course
Main Course
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Cuisine
Mexican
Spicy Chicken Tinga
Description
Spicy Chicken Tinga uses brined chicken breasts baked until tender and shredded, which are then combined with a roasted tomato and tomatillo base, chipotle peppers in adobo, garlic, onion, and Mexican oregano. The roasting of tomatoes and tomatillos enhances their sweetness and acidity, supporting the smoky heat of chipotles and adobo sauce. Optionally, a black bean puree seasoned with similar spices and chipotles supplements the dish with creamy texture and additional flavor.
Serving the tinga in warmed corn tortillas layered with sliced jack cheese and lime wedges adds creaminess and fresh brightness, balancing the smoky, spicy sauce. The mixture provides a tender, juicy filling with complex layers of heat and tang.
The recipe advises adjusting chipotle quantity for heat preference and recommends using kosher or sea salt for the brine. Removing stems from tomatoes and tomatillos before roasting improves texture. Seed scraping from chipotles can reduce intensity if preferred.
Ingredients
- 2 chicken breast
- 2 plum tomatoes
- 5-6 tomatillos
- 1/2 onion
- 4 garlic cloves
- 5 chipotles in adobo
- 2 tablespoons adobo sauce
- 1 teaspoon Mexican oregano
- dash of cumin optional
- 1/2 teaspoon salt plus more to taste
- black pepper freshly cracked
- 8-10 corn tortillas
- liced jack cheese approx. 1 cup
- lime slices
- olive oil
For the Black Bean Puree:
- 1 can black beans
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- black pepper freshly cracked
- 1/2 cup water or stock
Instructions
- Give the tomatoes and tomatillos a good rinse. Roast them in a 400F oven for 20-25 minutes.
- To brine the chicken, add 1/4 cup Kosher or sea salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken breasts, letting them brine covered in the fridge for 30-60 minutes. If the chicken breasts aren't fully submerged then add a bit more water. Once brined, pat dry the chicken breasts and add them to a baking sheet. Bake in the oven at 400F for 20 minutes or until they are no longer pink inside (160F). Once cooked, set the chicken breasts aside to cool and then use two forks to shred them.
- If you're making the beans, start by cooking 1/2 onion and 2 garlic cloves in a glug of oil over medium heat. Once the onion is starting to brown, approximately 5-8 minutes, add 1 can black beans (drained and rinsed), 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked black pepper, and 1/2 cup water (or stock). Let simmer for a few minutes until heated through and then add everything to a blender, combining well. Take a final taste for seasoning and heat.
- For the Tinga, start by cooking 1/2 onion and 4 whole, peeled garlic cloves in a glug of oil over medium heat. Cook until the onion is just starting to brown, approx. 5-8 minutes. Add the onion and garlic to a blender along with the roasted tomatoes and tomatillos, and 5 chipotles in adobo. Combine well. I typically scrape out the seeds of the chipotles but you can consider this optional. Note: for a milder version consider starting with only 1-2 chipotles and increasing from there.
- Heat a glug of oil over medium heat. Add the sauce from the blender along with 2 tablespoons adobo sauce, 1 teaspoon Mexican oregano, a dash of cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. Let simmer for a few minutes and taste for seasoning.
- Add the baked, shredded chicken to the Tinga sauce, combining well. Let simmer until everything is at a uniform temperature. Take a final taste for seasoning -- I added another generous pinch of salt to this batch.
- Add a layer of the bean puree and cheese to some corn tortillas. Cook in a dry skillet or comal over medium heat until crispy. Top with Chicken Tinga and serve immediately. Final garnishes can include a squeeze of lime, hot sauce, or pickled onions. Alternatively, you can serve the Tinga on crispy corn tortillas (or tostadas) with avocado bits, raw onion, and Cotija cheese.
- Store leftover Tinga in an airtight container in the fridge where it will keep for a few days.
Notes
- Adjust chipotle quantity to modulate spiciness; start with fewer if mild heat is desired.
- Use kosher or sea salt for brining as it contains no additives.
- Remove stems from tomatoes and tomatillos before roasting for better texture and flavor integration.
- Scraping chipotle seeds can reduce the heat if a milder flavor is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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