Chicken Tinga Tacos…one of my new favorites

You guys are going to love me for this...

I’m sick again. I may have discovered the kink in my plan to be a person that sleeps less and accomplishes more. All I want to do is lay around, drink smoothies and eat chicken soup. This is on the stove as I type. I’m hoping that by virtue of the almost insane amount of ginger in there, I might actually be able to smell and taste it when it’s finished. It would be about the only thing.

Perhaps my most favorite recent discovery, Chicken Tinga Tacos will likely be in the rotation for some time. I spotted these in the pages of Food & Wine, and may have skipped right over them, but for a recent celebration of Taco Tuesday with the gals at La Verdad, where the Chicken Tingas were our favorite tacos of the evening.

From my very scientific web searches on the topic, it appears Tinga is a stew of braised chicken, pork or beef, with tomatoes, onions, garlic and chipotles in adobo. Which is good, because that’s what it is in this recipe, so it appears we’re on the right track. A couple of the recipes I saw also called for Mexican chorizo (definitely different than Spanish chorizo, if you are reading a recipe that specifies you definitely want to get the right one, Spanish chorizo has the very distinctly flavored Pimenton in the mix, Mexican chorizo uses chile peppers.) I am sure that would also be quite delicious.

This recipe calls for chipotles in adobo. I have mentioned them before for the Chilequiles, and when I finally get a B&G Pantry page together for your viewing pleasure they will definitely be on it. They are spicy and smoky and add a ton of flavor and background smoke and some excellent heat to things. They are also potent. A little goes a long way. I am guessing you can find them in most grocery stores. Whole Foods carries them, and any market with a decent international section probably does too. (I wonder if my dad can get them? I think yes, even in good old small town CT he can find them, so it is looking good for the rest of you.)  They last pretty much forever in the fridge so don’t be afraid to buy a can or two if you see them. They look so innocuous, but they are spicy. Chipotles are, after all, smoke dried jalapeños, and the seeds are still in there.

This would be a great dinner during the week, it only takes about an hour, and better yet, I think the Tinga would only get better with time, though I can’t say I’ve had many leftovers to test this theory. There is also something that feels very Sunday about it, probably the braising part, even though it is a short braise. It also would be great game day food, and easy for a group. I served it the first time with a combo of hard shells* and soft shells – the hard shells won the day – and it would also be great as a tostada topping, or for nachos, or probably on a roll of some sort like pulled pork. And also just with a fork. Or any spare tortilla chips you might have hanging around. (*Do me a favor next time you are making tacos of any kind, heat some oil in a frying pan ¼ – ½ inch, I’d say, fry corn tortillas until they start to get just a bit stiff, then fold them over so they are taco shell-like and fry for another minute until they are just barely brown and crispy, but not stiff and shatter-y like those gross ones you buy in a box. Truly, it makes a world of difference and takes very little work.)

someday we'll talk about that corn...

There are really only a couple of steps. First you brown the chicken thighs in a little oil, then take the chicken out and add some sliced onion. Let it soften and brown a little, then add the garlic, cook for a minute longer, and then add the tomatoes, chipotles in adobo and chicken stock. This combo simmers for about 20 minutes. Turn the heat off for a couple minutes and let it cool slightly, then puree it in a blender, add it back to the pan and add the chicken back in.


Simmer for another 20-30 minutes and voila! Shred the chicken and you are ready to serve.


I serve mine with corn tortillas, either fried into hard shells or just warmed in foil in the oven. Cotija cheese is a must, and I like avocado and something pickled too, radishes or red onion. And finish it with a squeeze of lime.


Hold UP. I think, I THINK I just saw a commercial for TGI Fridays that involved allusions to romance and cute bartenders. Is Fridays a martini bar now? With an app and entree combo for $10? When did that happen?

Is there ANOTHER GOP debate tonight? Are there more debates this primary season than ever before? Doesn’t it seem that way?

I am trying to turn over a new leaf in 2012. I am trying not to let people annoy me for no reason. It’s their life, and if they want to jump around like a fool like the Sweaty McHeadband in my kickboxing class, or kill themselves with cancer sticks like half the people I get stuck behind walking to work, that’s their problem, not mine. It means I will be putting the next blog I wanted to start, on the back burner for the time being. Here’s to new beginnings!

I’ve gotten locked in my bathroom twice in the last week. I thought I was going to waste away on the floor of the smallest bathroom in the world. It was terrifying so I took the doorknob off. Now there is no doorknob, but also no chance of getting locked in there. Probably time to talk to the landlord.

I am currently obsessed with Ryan Adams’ “Easy Tiger.”

I am reading The Line of Beauty, and am having difficulty getting into it, but that is probably because I don’t get in bed to read until about 11pm and one of my eyes is already pretty much shut from exhaustion.

This is awesome.

So is this: and this (even better):

And now, please enjoy your Tinga…

Chicken Tinga Tacos (serves 6-8, probably with leftovers)

adapted from Food & Wine

1/4 cup plus 2 tbls extra-virgin olive oil

2 1/2 lbs trimmed, skinless, boneless chicken thighs

Salt and freshly ground black pepper

1 large onion, thinly sliced

3 large garlic cloves, minced

One 28-ounce can diced tomatoes

2 canned chipotles in adobo, coarsely chopped

1 cup chicken broth

24 corn tortillas

Cotija cheese, avocado, pickled onions, slaw or toppings of your choice

Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt and pepper, add it to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Remove the chicken to a plate and pour off the fat.

Add the remaining 3 tablespoons of olive oil to the skillet and then add the onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes and their juices, the chipotles and the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Transfer the sauce to a food processor and let cool for 15 minutes. Puree until smooth and season with salt and pepper. Add the sauce back to the pan and add the chicken. Pour the sauce over the chicken. Simmer the sauce and chicken over medium low heat until the meat is tender and the sauce is very thick and darkened around the edges. Wrap the tortillas in foil and warm them in the oven for about 10 minutes or fry into hard shells.

Shred the meat, spoon about 3 tablespoons of chicken onto each tortilla and sprinkle with the crumbled cheese and toppings of your choice.

Chicken Tinga Tacos

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