Chicken Tinga recipe that is savory and delicious with chipotle peppers, roasted tomatoes, onions, shredded chicken, cumin, and oregano. Serve this chicken tinga in a bowl, in enchiladas, or tacos, and you can cook it in the crockpot or on the stovetop.
Heat a large skillet over medium heat. Pour olive oil in skillet and heat for 30 seconds. Add in chopped onion an saute for 5 minutes or until tender. Add in garlice and cook for 30 seconds, then add in oregano and cumin, and toast for one minute.
Add in tomatoes, chicken stock and salt and stir. Bring mixture to a simmer and cook for 7 minutes at a simmer.
Place tomato mixture in blender and blend on high speed until mixture is smooth.
Pour blended mixture back into skillet over low heat. Add the shredded chicken in and stir. Cook over low heat for 5 minutes.
Scoop chicken tinga out of skillet and serve. You can serve in taco shells, make enchiladas, or serve over greens. The best toppings are cotija cheese, chopped red onions, cilantro, and lime juice. Enjoy!
Adapted from Pinch of Yum