Taste the Air-Chilled Difference®

Chicken Tinga

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Chicken Tinga

Makes 12 small tacos

Chicken Tinga is an authentic Mexican tostada dish. The chipotle peppers used in the dish lend a smoky, spicy flavor for which it has come to be known.

  • 2 tablespoons canola oil, plus 1 tablespoon for grilling tortillas
  • 4 Smart Chicken thighs
  • 4 Smart Chicken drumsticks
  • Salt and pepper, to taste
  • 1 red onion, diced
  • 5 garlic cloves, smashed
  • 4 dried guajillo chiles*
  • 2 dried ancho chiles
  • 1 tablespoon Mexican oregano
  • 1 (28-ounce) can fire-roasted tomatoes
  • 4 cups chicken stock
  • 12 corn tortillas
  • ½ white onion, finely diced
  • 1 bunch cilantro, chopped
  • 1 lime, cut into wedges
  • *Guajillo chiles are Spanish peppers, widely used in Mexican cuisine. They can be found in the ethnic foods aisle or with the spices.

Generously season chicken with salt and pepper. In a large pot over medium-high heat, sear the chicken in oil until dark, golden brown on all sides. Remove chicken from the pot and set aside. Turn the heat down to medium and sauté the red onions and garlic until soft. Add the chiles and oregano and sauté for a few more minutes. Add the tomatoes, stock, and reserved chicken back to the pot and simmer for 90 minutes over low heat. Remove the chicken from the pot and allow it to cool enough to handle. Shred the chicken, removing bones and skin. Add the chicken back to the pot and simmer for another 10 minutes. Meanwhile, toast the tortillas on a grill or griddle until warm, but still pliable. Top each tortilla with braised chicken, white onions, and cilantro. Serve each taco with a lime wedge.

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