Smoky Chicken Tinga

Name: One-Pot Chicken Tinga
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Ingredients: 2 tablespoons vegetable oil; 1 medium white onion, finely chopped; 4 garlic cloves, minced; One .85 oz packet F&amp;S Original Taco seasoning (1 lb); 2 tablespoons apple cider vinegar; One 14.5 oz can fire-roasted tomatoes; 1 cup chicken stock, plus more as needed for consistency; 2-3 (as desired for heat) canned chipotle chiles in adobo sauce, lightly chopped; 3 cups skinned shredded chicken (e.g. rotisserie chicken, roast chicken, or poached chicken breasts); Warm corn tortillas; Chopped onion; Fresh cilantro; Lime wedges; Grated Cotija cheese; Sliced avocados or guacamole

Smoky Chicken Tinga with Fire & Smoke Society Taco Seasoning

There are countless incarnations of Chicken Tinga, a Pueblan dish of chicken or pork braised in a smoky chipotle tomato sauce. The saucy mixture makes an excellent filling for tacos, burritos, and tostadas. What follows is a speedy pantry version of the recipe that relies on canned fire-roasted tomatoes, chipotles in adobo, and our Original Taco seasoning to create big flavors fast. (Using a rotisserie chicken makes the preparation even easier.)

For a restaurant-worthy meal, serve the saucy meat in warm corn tortillas with chopped onion and cilantro, grated Cotija cheese, and a squeeze of lime (essential). Avocado slices or a drizzle of Mexican-style crema are also welcome at this party.

One-Pot Chicken Tinga

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

15 minutes

Cook Time

15-20 minutes

Adding the chipotle chiles at the end of cooking showcases their distinct smoky heat. For the best results, you’ll want to puree the sauce (with an immersion blender or blender) before adding the chicken. This step melds the flavors and creates an appealingly smooth glaze for the meat.

Ingredients

2 tablespoons vegetable oil
1 medium white onion, finely chopped
4 garlic cloves, minced
One .85 oz packet F&S Original Taco seasoning (1 lb)
2 tablespoons apple cider vinegar
One 14.5 oz can fire-roasted tomatoes
1 cup chicken stock, plus more as needed for consistency
2-3 (as desired for heat) canned chipotle chiles in adobo sauce, lightly chopped
3 cups skinned shredded chicken (e.g. rotisserie chicken, roast chicken, or poached chicken breasts)

For serving (any and all of the following)

Warm corn tortillas
Chopped onion
Fresh cilantro
Lime wedges
Grated Cotija cheese
Sliced avocados or guacamole

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Directions

Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until it’s softened and translucent, about 8-10 minutes.
Add the garlic and Original Taco seasoning and cook a few more minutes, until the mixture is very fragrant. Add the vinegar, tomatoes, and chicken stock and bring the mixture to a lively simmer.
Reduce heat and simmer for 15-20 minutes, until it’s reduced by about half. Add the chipotle chiles and stir to combine. Use an immersion blender to puree the mixture into a smooth sauce.
Add the shredded chicken and simmer until it’s evenly coated and heated through, and then serve in warm tortillas with desired toppings.