Chicken Tinga with Salsa Verde
Cuisine: Mexican
Salsa Verde:
  • 1 whole onion, halved
  • 2-3 cloves of garlic
  • 1 pound of tomatillos
  • 1-2 serrano pepper
  • 1 tsp Mexican oregano
  • 1 tsp honey
Chicken Tinga:
  • 1 whole chicken breast
  • ½ pound of mexican chorizo
  • 1 pound of roma tomatoes
  • 1 whole onion, 1 half diced the other half whole
  • 2 cloves garlic
  • 1-2 whole chipotle peppers from can (with adobo sauce) chopped and some reserve adobo sauce
  • Chopped cilantro (optional)
Salsa Verde
  1. Place the unpeeled onion halves, whole serrano, unpeeled garlic on a over tray and broil for a few minutes, flipping half way until blackened in spots
  2. Peel the garlic, onion, and remove the serron stems and place them with the rest of the ingredients in a blender and puree until smooth
  3. Set aside to cool
Chicken Tinga
  1. Boil a pot of water and add the whole, skinless chicken breasts with a half onion, some smashed and peeled garlic cloves, and a bouillon cube.
  2. Bring it down to a simmer and cook for about 20 minutes or until the chicken is about 165 degrees.
  3. Meanwhile, Broil the tomatoes for a few minutes on each side, until blacked in spots. Puree
  4. Heat a large frying pan at medium with olive oil or lard for a few minutes to warm
  5. Add the onion and cook until softened and then add the chorizo and cook until its crumbly, about 8 minutes.
  6. When done, remove the chicken from the pot, shred it with a fork and reserve a few tablespoons of liquid
  7. Stir in the chipotle chilies, followed by the roma tomato puree, and add a few tablespoons of the chicken reserved liquid
  8. Cook the sauce until it's been reduced by half and then add the chicken and and toss to coat.
  9. Serve on warmed tortillas with the salsa verde and some diced onion and cilantro
You can adjust the spiciness by adding more or less chipotle and serrano peppers.

Cilantro can be a controversial ingredient. It's banned in our house but feel free to add it to either the chicken tinga or salsa verde.

If using store bought tortillas, warm them a bit on a griddle or cast iron skillet and put wrap them in a kitchen towel to make them soft before adding the tinga.
Recipe by zenlikeben at