Chicken Tinga | Black Bean | Tomatillo Salsa Recipe
Chicken tinga is a very common weeknight meal in most Mexican homes. It is considered comfort food and one of the first meals most cooks will learn. It was served to me with refried beans and salsa on a soft corn tortilla with a side of rice. So comforting. This is one of my kid’s favourite meals
Ingredients
- To Poach the Chicken
- 1 pound boneless, skinless chicken breasts
- Water to cover
- 2 carrots, roughly chopped
- 1 onion, peeled and roughly chopped
- For the Tinga
- 3 tbsp. olive oil
- 2 onions, cut in half and then into half
- moons
- 2 cloves garlic, peeled and minced
- 5 Roma tomatoes, inner core and seeds
- removed, flesh finely diced
- 1 tsp. salt
- Pepper to taste
- 1-2 chipotle peppers from the can with
- some sauce, minced
- 1 cup chicken poaching liquid
- For Serving
- 8-10 tortillas
- 1-2 avocados
- 2 cups Basic Black Beans/Refried Beans,
- Delicious Dish
- Shredded lettuce
- 1 batch of Tomatillo Salsa, Delicious
- Dish
Instructions
- 1
To Poach the Chicken, place the chicken in a small pot or pan, cover with water by 1 inch, add the carrots and onion. Cook covered for about 45 minutes, let the chicken cool in the cooking liquid. When the chicken is cool enough, using 2 forks or your fingers, shred the chicken. Save 1-2 cups of the cooking liquid. You can also save all the poaching liquid to refry beans with.
- 2
Make the Tinga: In a sauté pan, heat oil, add the onion and sauté until translucent, about 10 minutes. Add the garlic, cook for 30 seconds or so. Add the shredded chicken, chopped tomatoes, salt and pepper, chipotle chili and the chicken cooking liquid, cover and cook for 10 minutes. Remove the lid, stir and cook until the colour deepens, about 10 more minutes.
- 3
Serve on tortillas with avocado, beans, tomatillo salsa and shredded lettuce. Serves 4-6.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Chicken Tinga | Black Bean | Tomatillo Salsa?
This Chicken Tinga | Black Bean | Tomatillo Salsa recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 25 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chicken tinga | black bean | tomatillo salsa ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.