Description
Pulled chicken simmered in a smoky chipotle and tomatillo sauce, served in warm tortillas.
Topped with onions, cilantro, and lime.
Ingredients
Units
Scale
- 3 lbs (1361 g) boneless chicken breasts
- 2 tbsp olive oil
- 1 Yellow onion
- 2 tbsp (30 g) chopped garlic
- 2 Tomatillos
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 30 oz (850 g) canned fire roasted tomatoes
- 4 tbsp (60 g) canned chipotles in adobo
- 1 cups (237 ml) low sodium chicken broth
- Salt
- Pepper
- Corn tortillas
- Diced white onion
- Freshly chopped cilantro
- Freshly sliced limes
- Avocado
- Guacamole
- Cojita Cheese
Instructions
- For the Soup:
- Grill chicken breasts on a cast iron grill pan (or a grill), 4-5 minutes per side, or heat olive oil over medium heat in a dutch oven and add chicken; cook until nicely browned, about 5-6 minutes per side. Set aside.
- Sauté onion in a dutch oven over medium heat for about 5 minutes, stirring occasionally until slightly browned.
- Add garlic, tomatillos, cumin, oregano, and salt; cook until fragrant.
- Add crushed tomatoes, chipotles in adobo, and chicken broth; stir to combine.
- Remove from heat, transfer to a blender, and puree until smooth.
- Pour sauce back into the dutch oven and add the bay leaf.
- Add chicken to the sauce, ensuring it’s completely submerged; simmer until the sauce slightly reduces and the chicken reaches 165°F (74°C) with an instant-read thermometer.
- Transfer chicken to a plate and shred using two forks or cut into strips before shredding.
- Stir shredded chicken back into the sauce over low heat until well incorporated.
- Spoon chicken into warmed tortillas (toasting tortillas directly over a low flame is recommended).
- Top with diced white onion, freshly chopped cilantro, and freshly squeezed lime juice.
Notes
- For a richer flavor, roast the tomatillos before blending them into the sauce.
- Leftover Chicken Tinga can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer a less spicy dish, reduce the amount of chipotle peppers or omit them entirely.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100