Chipotle Chile Powder is the essential flavor for Chicken tinga. This classic Mexican preparation in which chicken is braised in a flavorful tomato-chipotle sauce until very tender and then shredded. Use our smoky, spicy Chipotle Chile Powder to add much flavor as desired.
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Ingredients
Makes 6 to 8 servings
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6 Tablespoons Vegetable Oil, divided
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2 1/2 Pounds Boneless, Skinless Chicken Thighs
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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1 Large Onion, thinly sliced
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3 Cloves Garlic, minced
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1 Large (28 Oz.) Can Diced Tomatoes
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2 Tablespoons Chipotle Morita Chile Powder
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1 Cup Chicken Broth
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18 Tostada Shells
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2 Ounces Cotija Cheese, crumbled
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6 Radishes, thinly sliced
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1 Avocado, peeled, pitted and diced
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Fresh Cilantro, chopped
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Lime Wedges
Directions
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Heat 3 tablespoons oil in large skillet over medium-high heat. Season chicken on both sides with salt and black pepper, and add to skillet. Cook until browned on both sides, about 6 minutes per side. Transfer chicken to a 9-inch by-13-inch baking dish and pour off fat from skillet.
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Add remaining oil to skillet. Add onion, and cook, stirring occasionally, until lightly browned. Add garlic, and cook 2 minutes, stirring often. Add tomatoes with their juices, Chipotle Morita Chile Powder and chicken broth. Bring to a boil, reduce heat and simmer, stirring occasionally, for 20 minutes. Remove from heat and let cool for 15 minutes.
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Preheat oven to 350°F.
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Transfer mixture in skillet to blender or food processor. Purée until smooth. Season to taste with salt and black pepper.
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Pour sauce over chicken in baking dish. Bake uncovered for 45 minutes, until meat is very tender. Remove from oven and shred chicken using forks. Return shredded chicken to sauce.
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Serve about 1/4 cup of chicken on each tostada shell. Garnish with cheese, radishes, avocado and cilantro, and serve with lime wedges on the side.