55 minutes
Savor the rich blend of smoky tomato sauce and tender shredded chicken wrapped in warm corn tortillas. This family-friendly taco filling is perfect for a delightful taco night at home.
tablespoons
Onion, finely chopped
each
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
teaspoons
Chipotle Chile Powder, adjust for heat preference
teaspoons
0 oz
Lime Zest, grated
teaspoons
Fresh Lime Juice, from 1 lime
tablespoons
Corn Tortillas, 6-inch
each
1. Heat the Pan
In a large saucepan, heat the oil over medium heat until it shimmers (about 1 minute). Ensure the oil is hot but not smoking to avoid burning the ingredients.
2. Sauté Onions
Add the chopped onion to the saucepan, stirring occasionally with a wooden spoon, until the onions are lightly browned and soft, about 5 to 7 minutes.
3. Spice It Up
Incorporate the garlic, salt, cumin, paprika, cinnamon, and chipotle chile powder into the onions. Cook the mixture until it becomes aromatic, which should take about 30 seconds.
4. Simmer the Sauce
Pour in the tomato sauce, taking a moment to scrape up any browned bits from the bottom of the saucepan. Add the chicken thighs, ensuring they are well coated with the sauce.
5. Cook the Chicken
Bring the sauce and chicken to a boil, then lower the heat to medium-low, cover the saucepan, and let it simmer until the chicken is tender, which will take approximately 25 minutes.
6. Shred the Chicken
Once cooked, use oven mitts to remove the lid, and with clean tongs, transfer the chicken to a plate to cool slightly. Shred the chicken into bite-size pieces using two forks.
7. Finish the Filling
Return the shredded chicken to the saucepan and cook over medium heat. Stir often until the sauce thickens and adheres to the chicken, approximately 10 to 15 minutes. Stir in the lime zest and juice to add a burst of freshness.
8. Warm the Tortillas
Stack the corn tortillas on a microwave-safe plate and cover them with a damp dish towel. Microwave until warm, typically about 1 minute.
Pork Tinga
Tinga Enchiladas
Chipotle Lime Tinga
While chicken is traditional for Tinga, you can easily substitute it with shredded pork, beef, or even a vegetarian option like jackfruit or mushrooms, adjusting cooking times as necessary.
Yucatan-style Tinga
Source the best-quality ingredients, especially for chicken and tomatoes. Organic, free-range chicken and ripe, vibrant tomatoes are crucial.
Use chipotle peppers judiciously, start with less and add more as needed. Fresh lime juice is best, and adjust sugar for tomato acidity.
Use high-quality corn tortillas and warm them properly for a subtle toasty flavor and better texture.
Allow the tinga sauce to simmer for a while for flavors to meld. Watch the consistency to prevent it from getting too thick.
Brine chicken breasts before cooking to ensure they remain juicy and tender after shredding.
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