Chicken Tinga
Ingredients
- 2 lb boneless skinless chicken thigh
- 3 chipotle peppers in adobo (plus a little extra sauce, optionally)
- 1 14.5-oz can fire-roasted tomatoes
- 3 cloves garlic, smashed
- 1 onion, chopped
- 3 tsp kosher salt
- black pepper
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1 bay leaf
Instructions
- Add all ingredients to an Instant Pot.
- Pressure cook at high for 15 minutes, then release pressure after 5 minutes. Alternatively, braise in a slow cooker on low for ~6 hours (or high for ~3 hours).
- Remove the chicken to cool. Remove bay leaf. Set the Instant Pot to saute on high. Use an immersion blender to turn the braising liquid into a smooth sauce. Shred the chicken with your hands and return it to the bubbling sauce. Serve chicken as part of nachos, tacos, tostadas, quesadillas, or enchiladas.
Citations
Tags