Chicken Tinga
Full ingredient list
- 3 tablespoons oil, any kind
- 1/2 white onion, chopped
- 2 garlic cloves, chopped
- 1 (28-ounce) can of tomatoes
- 2 tomatillos (about 1/4 pound), rinsed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1 & 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons sauce from one can chipotle chiles in adobo sauce
- 5 cups cooked chicken, shredded
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Preparation
1
Place tomatoes and tomatillos in a medium saucepan and cover with water.
2
Bring to a simmer and cook for about 10 minutes, and then remove the tomatoes and tomatillos and blend them until smooth.
3
Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and clear. Stir in the garlic and cook until the mixture becomes lightly browned.
4
Pour the tomato/tomatillo sauce on top and add the spices and chipotle chiles in adobo sauce (if you want more heat, add an entire chipotle chile in adobo sauce).
5
Let it simmer, stirring now and then, until it deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
6
Add the shredded chicken and let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.