Ingredients:

  • 3 Tbsp Vegetable Oil (or Olive Oil)
  • 1 large Yellow Onion (about 12 oz), halved, then thinly sliced
  • 4 large Garlic Cloves, minced
  • 1 (28 oz) can Fire-Roasted Diced Tomatoes, undrained
  • 3 whole Chipotle Peppers in Adobo Sauce, plus 2 tsp adobo sauce
  • 1 cup low sodium Chicken Stock
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 small Bay Leaf
  • 4 cups packed Cooked Chicken, shredded
  • 1 Tbsp Apple Cider Vinegar (or Lime Juice)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Prep the Components: Thinly slice the onion and mince the garlic. If the chicken is not already shredded, do so now.
  2. Combine Sauce Ingredients: Transfer the entire can of diced tomatoes (with juice), the 3 chipotle peppers, 2 teaspoons of adobo sauce, and 1 cup of chicken stock to a blender or food processor.
  3. Blend: Blitz the mixture until completely smooth. Set aside.
  4. Sauté the Onion: Heat the oil in a large Dutch oven or heavy pan over medium-high heat. Add the sliced onions and sauté vigorously for 8–10 minutes, stirring frequently, until they are deeply softened and lightly caramelised.
  5. Aromatics: Reduce the heat to medium. Add the minced garlic and sauté for 60 seconds until fragrant. Do not allow the garlic to burn.
  6. Introduce the Sauce: Pour the blended chipotle sauce into the pan with the onions and garlic. Stir well to combine.
  7. Add Seasoning: Stir in the dried oregano, bay leaf, salt, and pepper. Bring the mixture up to a simmer, then reduce the heat to low. Cover the pan and let the sauce gently simmer for 15 minutes to allow the flavors to marry.
  8. Add Chicken: Stir in the shredded cooked chicken. Add the tablespoon of apple cider vinegar (or lime juice). Stir again, ensuring the chicken is fully coated in the sauce.
  9. Final Simmer: Continue simmering, uncovered, for another 5–10 minutes, or until the sauce has thickened slightly and the chicken is heated through. The sauce should cling beautifully to the chicken.
  10. Rest and Adjust: Remove the bay leaf. Taste the Tinga and adjust salt, pepper, or acidity (add a squeeze of lime juice if needed). Serve hot.