Chicken Tinga
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Yields:
-
15 Tacos
- Serves:
- 6-8
ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seed
- 2 arbol chilies, dried
- 1 mulato chili, dried
- 1 ancho chili, dried
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground coriander
- 1 teaspoon black mustard seeds
- 2 teaspoons Mexican oregano
- 1 teaspoon fenugreek leaves
- 1 teaspoon black pepper
- 4 tablespoons butter
- 1 large onion, finely diced
- 4 garlic cloves, rough chop
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 (28 ounce) can cherry tomatoes
- 2 -3 lbs boneless chicken thighs
- 1 teaspoon chili powder
- 1⁄2 cup salsa, of choice
- 1 lime, juice of
- 2 tablespoons sour cream
directions
- De-seed dried chilis and tear into small pieces.
- In large dutch oven add oil and turn to med heat.
- Add cumin seed and chilies.
- As soon as cumin starts to sputter add butter, allow to melt and add the rest of the spices stirring constantly.
- after 30-45 seconds add the onions and salt. this will stop the frying. allow the onions to soften and begin to pick up some color. make sure the spices are not burning
- add garlic. fry for 1 minute.
- Add tomato paste and fry for 2 minute.
- Scrape the bottom of the pan, add can of cherry tomatoes. I suggest using a potato masher from this point on to mash everything into a puree. Cook mixture until you can leave a space when you drag your masher on the bottom.
- Add broth and scrape bottom of pan. I actually suggest knorr homestyle concentrated stock.
- Add chicken. make sure its covered by liquid by adding water as needed.
- Once cooked, remove the chicken and allow to cool before hand pulling. Meanwhile increase heat to high and reduce the sauce by 1/3. Add chicken and chili powder.
- Once done add salsa, lime juice and sour cream.
- season to taste with salt and more lime juice.
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