Chicken Tinga with Homemade Corn Tortillas
45min
50min
4
485
Chef's Note
This recipe demonstrates the flavor transformation discussed in the blog post: the chipotle chiles (smoked, dried jalapeños) bring deep smokiness, while the ancho chiles (dried poblanos) contribute fruity sweetness. Toasting them is essential—it awakens dormant flavor compounds that make the difference between good tinga and extraordinary tinga. If you're short on time, you can use store-bought tortillas, but making them from masa harina gives you a taste of the nixtamalization tradition that's been central to Mexican cuisine for millennia.
Tags
Ingredients
1.5 lbs bone-in chicken thighs
1 large white onion
4 whole garlic cloves
2 whole bay leaves
3 whole dried chipotle chiles
2 whole dried ancho chiles
1 14.5-oz can fire-roasted tomatoes
2 tablespoons apple cider vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
to taste kosher salt
2 tablespoons vegetable oil
2 cups masa harina
1 1/4 cups warm water
1/2 teaspoon salt for masa
1/2 cup crumbled queso fresco
1/4 cup Mexican crema
1/4 cup fresh cilantro
1 whole lime
Instructions
- 1
Poach the chicken: Place chicken thighs in a large pot with half the onion (roughly chopped), 2 garlic cloves, bay leaves, and enough water to cover. Bring to a boil, reduce to simmer, and cook for 25-30 minutes until chicken is fully cooked. Remove chicken and reserve 1 cup of broth. Once cool enough to handle, shred the chicken and discard bones.
- 2
Toast the dried chiles: Heat a dry skillet over medium heat. Remove stems and seeds from chipotles and anchos. Press chiles flat against the hot skillet for 10-15 seconds per side until fragrant and slightly puffed, being careful not to let them blacken. Transfer to a bowl and cover with hot water for 20-30 minutes to rehydrate.
- 3
Make the tinga sauce: Drain the rehydrated chiles (reserve soaking liquid). In a blender, combine the softened chiles, fire-roasted tomatoes, remaining garlic cloves, oregano, cumin, vinegar, and 1/2 cup of the reserved chicken broth. Blend until completely smooth, adding more broth if needed to achieve a pourable consistency.
- 4
Cook the tinga: Heat vegetable oil in a large skillet over medium-high heat. Dice the remaining half onion and sauté until softened, about 5 minutes. Pour in the chile sauce and cook for 8-10 minutes, stirring occasionally, until the sauce darkens and thickens. Add the shredded chicken and stir to coat. Simmer for 10 minutes to marry the flavors. Season with salt to taste.
- 5
Prepare the masa: While the tinga simmers, mix masa harina and salt in a bowl. Gradually add warm water, mixing with your hands until a soft, pliable dough forms (it should feel like Play-Doh, not sticky or crumbly). Cover with a damp towel and let rest for 10 minutes.
- 6
Shape and cook tortillas: Divide masa into 12 equal balls. Place each ball between two pieces of plastic wrap or parchment paper and press in a tortilla press (or use a heavy skillet) to form 6-inch rounds. Heat a dry comal or cast-iron skillet over medium-high heat. Cook each tortilla for 30-45 seconds per side until it puffs slightly and develops light brown spots. Keep warm in a towel-lined basket.
- 7
Serve: Spoon the chicken tinga onto warm tortillas. Top with crumbled queso fresco, a drizzle of Mexican crema, fresh cilantro, and a squeeze of lime juice.
Nutrition Information (per serving)
485
32g
48g
18g
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