Smoky Chicken Tinga Tacos Recipe
- ⏱ 1 hour 25 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Chicken thighs are simmered in a smoky tomatillo-tomato sauce and served in warm tortillas with fresh toppings.
Adapted from Serious Eats.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__04__20140418-290342-chicken-tinga-tacos-1c81c0c64ca3413ea1e6b331213fe891.jpg)
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Smoky Chicken Tinga...
0/0
COOK 1COOK 2
1Dice the onion
2Chop the tomatillo
Smash and peel 2 garlic cloves
Remove the husk, rinse, and roughly chop 1 tomatillo
3Plate and serve
+ 17 more steps in the app
Smoky Chicken Tinga...
0/0
COOK 2COOK 1
1Dice the onion
Dice 1 cup of white onion medium
Roughly chop 2 tablespoons of chipotles
2Chop the tomatillo
3Plate and serve
+ 17 more steps in the app
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 1/2 lb chicken thighs (skin-on, bone-in)
- 1 cup white onion (medium diced)
- 2 garlic cloves (smashed and peeled)
- 1 tomatillo (husk removed, rinsed, and roughly chopped)
- 1/2 tsp Mexican oregano
- 1/4 tsp ground cumin
- 1 can fire-roasted diced or crushed tomatoes
- 2 tbsp chipotles (roughly chopped)
- 2 tbsp adobo sauce
- 1/2 cup homemade chicken stock
- 1 bay leaf
- Kosher salt, to taste
- corn tortillas, to taste
- tomatillo salsa, to taste
- onion, to taste
- cilantro, to taste
- grated cotija cheese, to taste
- lime wedges, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Dice the onion COOK 1
- Dice 1 cup of white onion medium
- Roughly chop 2 tablespoons of chipotles
2. Chop the tomatillo COOK 2
- Smash and peel 2 garlic cloves
- Remove the husk, rinse, and roughly chop 1 tomatillo
3. Brown the chicken COOK 1
- In a Dutch oven or large pot, heat the oil over medium-high heat until shimmering
- Add the chicken thighs skin-side down and cook until well browned, about 6 minutes
- Flip the thighs and continue to cook until the other side is lightly browned, about 3 minutes
- Transfer the chicken to a plate, leaving the fat in the pan, and set aside
🤝 Cook 2 hands over the garlic.
4. Brown the aromatics COOK 1
- In the Dutch oven, add the white onion and garlic and cook, stirring occasionally, until the onions have browned around the edges, about 5 minutes
- Add the tomatillo and cook until browned around the edges, about 4 minutes
- In the Dutch oven, add the Mexican oregano and ground cumin and cook until fragrant, about 30 seconds
- Add the tomatoes, chipotles, and adobo sauce and stir to combine
- Remove from heat
🤝 Cook 2 hands over the tomatillo.
5. Purée the sauce COOK 1
- In the jar of a blender, transfer the sauce and purée until smooth
6. Simmer the chicken COOK 1
- In the Dutch oven, pour the sauce back in, stir in the chicken stock and bay leaf, and bring to a boil over medium heat
- Nestle the chicken thighs in the sauce, reduce to a simmer, and cook until the meat registers 165°F (74°C) in the thickest part of the thigh on an instant-read thermometer
7. Cool the chicken COOK 2
- Transfer the chicken to a plate and let sit until cool enough to handle
- Remove the sauce from heat and discard the bay leaf
🤝 Cook 1 hands over the chicken.
8. Pull the chicken COOK 2
- Pull the chicken meat into strips, discarding the skin, any large pieces of fat, and the bones
9. Warm the chicken COOK 2
- In the Dutch oven, stir the chicken into the sauce and cook over medium heat until warmed through, about 3 minutes
- Remove from heat and season with salt to taste
10. Plate and serve BOTH
- Spoon the chicken into warm corn tortillas and top with tomatillo salsa, onion, cilantro, and grated cotija cheese
- Serve with lime wedges
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__01__20120119-dt-gung-bao-chicken-e5fccf57d08f4c04b1b5d35c26dda114.jpg)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__04__20150413-cashew-chicken-ding-shao-zhong-17-6906954231354f8ab7c27fc7739e579a.jpg)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__11__chicken-red-curry-stir-fry-with-green-beans-recipe-dd8ad80e8b054be591188fa01b7a95da.jpg)
Cook this with your co-chef
Open Smoky Chicken Tinga Tacos Recipe in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.