Tinga question
I don't know much, but I need to know like an actually good AND authentic chicken tinga recipe. Or at least bless my version , which I'm learning might be different/wrong? Anyway
Ingredients:
Can Chipotle peppers in adobo
Can fire roasted tomatoes
2ish lbs boneless skinless thighs
Tablespoon & 1/2 ground coriander
tablespoon ground cumin
Yellow onion, in slices/dice/other as long as the pieces are relatively evenly sized
"enough" Beer/broth/water
Garlic if you want/have/care to peel
Tomato paste if you're a spice weenie
Oil/olive oil
Salt
Bay leaf or 2
(optional prework for a smoother sauce)
Blend/smash with your hands/whatever the tomatoes and Chipotles together. I like the whole can of peppers and sauce but it's spicy. Use judgement, but lots of sauce from the can
- Oil in the pan, medium heat
- Onions and pinch or 2 of salt
- Onions get clear/darkish
- Add spices, little extra oil if it seems too dry
- Optional Chipotle add
- Garlic cook till it smells like garlic
- Thighs, tomatoes, Chipotles, bay leaf
- Beer/broth/water to cover the chicken
- Bring to simmer, simmer 30 mins to an hour
- Pull outside thighs, turn up heat
- Shred thighs as the sauce reduces
- Add the chicken back
- Reduce until you don't want to any more/sauce is thick enough