Chicken Tinga

Jack Foley
Ingredients
  • 8 ripe Roma tomatoes (about 2 pounds), rinsed
  • 2 to 3 tomatillos (about 1/4 pound), husks removed, rinsed
  • 3 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 2 garlic cloves, minced or pressed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoons kosher or coarse sea salt, more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons sauce from chipotle chiles in adobo
  • 1 whole chipotle chile in adobo, chopped (optional)
  • 5 cups cooked shredded chicken
  • 1 1/2 cups chicken broth
Instructions

1. Place the tomatoes and tomatillos in a medium 3-quart saucepan and cover with water. Set the saucepan over medium-high heat, bring to a simmer, and cook for 8 to 10 minutes, or until the tomatoes and tomatillos are thoroughly cooked and mushy, but not coming apart. Their color will change from bright to dull. Remove with a slotted spoon and place in a blender or food processor. Cool slightly and then process until smooth.

2. Heat the oil in a large 12-inch skillet over medium heat. Stir in the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and cook until it becomes fragrant and begins to lightly brown, less than a minute.

3. Carefully pour the pureed tomato-tomatillo sauce into the skillet. It will steam and bubble; that’s ok! Stir in the oregano, marjoram, thyme, salt, and black pepper. Add the adobo sauce and the chipotle chile if using (you can add more sauce and chiles near the end if you decide you want more heat). Continue to simmer the sauce, stirring occasionally, until it deepens in color, becoming a darker and earthier red, and is no longer soupy, 10 to 12 minutes. You may want to partially cover the skillet with a lid as it cooks, as the sauce will spatter.

4. Add the chicken and the chicken broth to the sauce and toss over the heat until it’s well mixed. Cook, stirring occasionally, until the chicken has absorbed almost all of the sauce and is moist but not runny, 6 to 8 minutes more. Serve hot on a tostada, in a quesadilla, in a torta or on its own.
Cook time: 
Yield: 
6 servings
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.