A tinga is basically a shredded chicken dish that has green and red tomatoes and chipotle chiles. You usually use the resultant chicken in tortillas, as a grown-up version of a taco filling. Nice when you want something other than the typical Tex-Mex ground beef taco mix.
A tinga is typically made with vegetables that are broiled, but I wanted to skip that step. So what I did instead, was I charred the vegetables in the pot on sauté mode to get them slightly burned and smoky. I added a few different things like fish sauce and cider vinegar for flavor, and the end result was something that was slightly smoky, a little spicy, a little sweet, and just perfect on a corn tortilla.
The steps for this recipe are:
- Char the vegetables
- Add all ingredients except chicken and let spices bloom
- Cook with chicken 15 mins HP, NPR
- Shred chicken
- Purée and thicken sauce
- Mix sauce and chicken and serve
- 1 tablespoon oil
- 2 tomatillos sliced thin
- 1/2 onion sliced thin
- 4 cloves garlic minced
- 1/3 cup chicken broth
- 7 ounces can fire roasted tomatoes
- 1 chipotle chile with adobo sauce from can
- 1/2 teaspoons ground cumin
- 1/4 teaspoons ground cinnamon
- 1/2 teaspoons dried oregano
- 1 teaspoon sugar or other sweetener
- 1 tablespoon fish sauce or soy sauce
- 1 Tbs cider vinegar
- 1.5 pounds chicken thighs , skinless, boneless
Heat the Instant Pot on Sauté, and once it's hot, add oil.
Put down tomatillo slices in a single layer on one side, add onions in as flat a layer as possible on the other, and nestle in the garlic cloves. You're going to let these char, so do not move these for a while.
Once the thinner slices start to look a little burned, flip the vegetables. The bottom of your pot will have large black spots where the vegetables have burned, but this is a good thing.
Once the vegetables seemed well charred, add in the tomatoes and broth and deglaze the pan, scraping up all the lovely brown bits.
Add all the other ingredients except chicken and cook for 1-2 minutes to allow the spices to bloom.
Add in chicken, close and seal the lid, and set your Instant Pot to 15 mins HP or use the Poultry setting. Let is release pressure naturally when done.
Open and remove chicken pieces and shred.
Using an immersion blender, emulsify the sauce in the pot until the mixture is smooth. You may have to tilt the pot to get all the sauce to one side.
Turn the pot on sauté and start to thicken the sauce for 10 minutes. You want a thick sauce coating the chicken so it won't drip out thinly as it is added to the tortilla. Once it's thickened a bit, add in the chicken and heat through.
Serve with corn tortillas as a taco filling, or over rice or cauliflower rice for a low-carb option.
Top with chopped cilantro, crema, finely chopped red onions, shredded cabbage or avocado slices.