3-Step Chicken Tinga

Notes

  • Ava and I created this recipe from online sources, including youtube videos
  • It’s not actually 3 steps, but it’s easy
  • Instant Pot friendly

Ingredients

  • 2lbs skinless chicken thigh
  • a mini can of “canned chipotle peppers in adobo sauce”. we’ll use:
    • at least 2 canned chipotle peppers
    • at least two tbsp of the adobo sauce from the can
  • 14oz can (the smaller size) of fire-roasted diced tomatoes
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1 tsp cumin
  • 1 tsp Mexican oregano (make sure it’s Mexican oregano, traditional Italian oregano will change the flavor a lot)
  • 3 tsp salt
  • 1 tsp chili powder (optional, but encouraged)
  • 1 tsp smoked paprika (optional, but encouraged)
  • 1 bay leaf (optional)
  • black pepper

Directions

  1. Sear the chicken and onions in a little bit of oil until the onions are cooked
  2. Add all the other ingredients and stir. You can add as many whole peppers from the can as you want to, and as much sauce as you want to
  3. Pressure cook for 15 mins. If using a slow cooker, cook for 6hrs
  4. Remove the chicken with tongs and let it cool
  5. While it’s cooling immersion blend all the sauce (remove the bay leaf if you used it). Bring the sauce to a simmer
  6. Shred the chicken by hand, and return it to the bubbling sauce, mix well
  7. Serve this chicken in tacos, quesadillas, or enchiladas

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