chicken , chipotle , Cast Iron , Tomato
Best for: A smoky, saucy chicken for tostadas and tacos.
Tinga — shredded chicken simmered in a chipotle-tomato sauce with plenty of onion — comes from Puebla and is made for tostadas. This version poaches and shreds the chicken, then finishes the sauce in cast iron on the grill for a whisper of smoke.
Grill: Direct medium heat for the skillet, with a pot for poaching on the stove or side burner. Equipment: Large pot, 12-inch cast-iron skillet, blender (optional), tongs.
Ingredients
Total: 1 hour.
Chicken
- 1 1/2 lb boneless, skinless chicken breasts or thighs
- 1 small white onion, halved
- 2 garlic cloves
- 1 bay leaf
- 1 teaspoon fine table salt
Tinga sauce
- 1 tablespoon neutral oil
- 1 large white onion, thinly sliced
- 4 ripe plum tomatoes
- 2–3 chipotle chiles in adobo, minced
- 1 tablespoon adobo sauce from the can
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon fine table salt
- 1/2 cup chicken broth or reserved poaching liquid
To serve
- 8 tostadas or 12 corn tortillas
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1 avocado, sliced
Directions
Poach the chicken: cover the chicken, halved onion, garlic, bay leaf, and salt with water in a large pot; simmer for about 15 minutes, until the chicken reaches 165°F. Reserve 1/2 cup of the liquid, then shred the chicken with two forks.
Set the cast-iron skillet over direct medium heat on the grill and char the tomatoes for about 8 minutes, turning until blackened in spots; chop them roughly.
Add the oil and sliced onion to the skillet and cook for 6–8 minutes, until soft and golden at the edges.
Stir in the minced garlic, chipotles, adobo sauce, and oregano; add the chopped tomatoes and the broth. Simmer for about 10 minutes, until slightly thickened.
Fold in the shredded chicken and simmer for about 5 minutes, until heated through. Taste and adjust the salt.
Spoon the tinga over tostadas (or into warm tortillas) and finish with crema, cotija, and avocado.
Grilling tip: Tinga freezes well in its sauce — double it and thank yourself on a busy weeknight.
