Chicken Tinga Mexican Recipe (perfect for 5 de Mayo!)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more economical.

chipotle peppers

💰Cheaper: smoked paprika

Smoked paprika provides a similar smoky flavor at a lower cost.

Cook the chicken in boiling water with plenty of salt, 1 bay leaf, and 1 whole garlic clove for about 1 hour or until well cooked.

In the same boiling water, cook the tomatoes for about 5 to 8 minutes until soft.

Blend the cooked tomatoes with 1 cup of the chicken broth (the water used to cook the chicken) and the chipotle peppers for about 5 minutes until smooth. Adjust the number of chipotle peppers based on desired spiciness.

Set the blended sauce aside until ready to use.

Once the chicken is cooked, remove it from the broth, let it cool, and shred it into small pieces.

In a large skillet, preheat 2 tablespoons of vegetable oil over low heat.

Cook the sliced onions in the skillet for about 10 minutes until caramelized and soft with a brownish color.

Add the bacon and deli cuts to the skillet and cook for about 5 more minutes until the bacon is browned.

Add the chorizo to the skillet, breaking it down as it cooks for another 10 minutes until well cooked.

Stir in the shredded chicken and the blended chipotle and tomato sauce, mixing until well combined.

Taste and adjust seasoning with salt and pepper if needed, then cook on medium-low heat for another 10 minutes or until it comes to a boil.

Cooking Techniques

Equipment Needed

Spice Level: