Can I make chicken tinga ahead of time?

Yes. The braised chicken keeps in the refrigerator for up to 4 days and actually improves in flavor. Reheat gently on the stovetop or in a skillet before serving.

What type of chicken works best?

Boneless skinless chicken thighs are ideal because they stay moist during long cooking. Breasts will work but may dry out; reduce cooking time by 10–15 minutes.

Can I use fresh tomatillos instead of puree?

Yes. Roast or boil 6–8 fresh tomatillos until soft, then blend. Strain if you prefer a smoother sauce. Adjust seasoning to taste.

How do I adjust heat level?

Start with one chipotle pepper for mild heat; add a second for medium. Remove seeds and ribs for less intensity, or add adobo sauce for more depth.

Can this be made in an instant pot?

Yes. Use high pressure for 15 minutes with 1/2 cup liquid, then shred. Sauté the aromatics first and deglaze the pot after cooking for best flavor.

Chicken Tinga Tacos with Chipotle

Name: Chicken Tinga Tacos with Chipotle
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 red onion, divided; 2 cloves garlic, minced; 1 tbsp olive oil; 1 1/2 lbs boneless skinless chicken thighs; 4 oz tomatillo puree; 2 tbsp tomato paste; 2 chipotle peppers; 2 tbsp cumin; 1 tbsp dried oregano; 2 (15.5 oz) cans pinto beans; 8-12 small corn or flour tortillas (warmed); 1 small bunch cilantro; 2 oz cotija cheese or queso fresco; 1-2 limes for garnish

CookOSBeta

Chicken Tinga Tacos with Chipotle | CookOS

Ingredients

1 red onion, divided
2 cloves garlic, minced
1 tbsp olive oil
1 1/2 lbs boneless skinless chicken thighs
4 oz tomatillo puree
2 tbsp tomato paste
2 chipotle peppers
2 tbsp cumin
1 tbsp dried oregano
2 (15.5 oz) cans pinto beans
8-12 small corn or flour tortillas (warmed)
1 small bunch cilantro
2 oz cotija cheese or queso fresco
1-2 limes for garnish

14 Ingredients

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Instructions

1
Thinly slice ¼ of the red onion and reserve for garnish, dice the remaining portion and set aside. In a small bowl, stir together the cumin and oregano. Add 1 tbsp of the spice mix and 1 can pinto beans (with liquid) to a Suvie pan. Drain and rinse the other can of pinto beans and add to the pan. Stir to combine and season to taste with salt and pepper. Place pan in the bottom zone of Suvie.
2
Heat 1 tbsp olive oil In a medium skillet over medium-high heat. Add the diced onion, minced garlic, and the rest of the cumin-oregano spice mix and sauté for 4-5 minutes until softened and fragrant. Transfer mixture to a second Suvie pan and add the tomato paste, tomatillo puree, and minced chipotle peppers (note: if you want to reduce the heat, only add one chipotle pepper), stirring to combine.
3
Add the chicken thighs to the tomatillo mixture, stirring to evenly coat. Season generously with salt and pepper. Place pan in the top zone of Suvie.
4
Input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 6 hours
5
After the cook is finished, remove the chicken and beans from Suvie.
6
Shred the chicken with two forks and stir into the sauce; season to taste with salt and pepper. Mash the beans with forks until smooth, but leave a few beans left whole for texture.
7
Crumble or grate the cotija cheese for garnish. Rinse and finely chop the cilantro. Build your tacos by spreading a spoonful of the beans on a warmed tortilla, top with shredded chicken and sauce, then top with cheese, cilantro, and a squeeze of lime juice. Enjoy!