Ingredients

The following ingredients have 5 Servings
  • 2 pounds boneless (skinless chicken thighs)
  • 3 bay leaves (divided)
  • 1 teaspoon kosher salt
  • Water
  • 2 dried guajillo chiles (stems and seeds removed)
  • 3 tablespoons mild vegetable oil
  • 1/2 pound (about 1 1/2 cups) yellow onion (peeled and diced)
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 3/4 pound cherry tomatoes
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons fish sauce (preferably Red Boat plus additional to taste)
  • 1 cup (4 oz) thinly sliced red onions
  • 1/2 cup crema fresca or sour cream
  • 2 limes (cut into wedges)
  • 1 avocado (pitted and thinly sliced)
  • 1 cup chopped fresh cilantro
  • 2 cups (3 oz) thinly sliced cabbage
  • 1 stack corn tortillas
  • Store-bought or homemade salsa

Instruction

  • In a large pot over medium heat, combine the chicken thighs, 1 bay leaf, salt, and just enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), 10 to 20 minutes.
  • Remove the pot from the heat and let the chicken cool in the cooking liquid.
  • As the chicken cools, cut the chiles into 2-inch (5 cm) pieces. In a small saucepan over medium-high heat, combine the chiles and 3 cups of water. Bring to a boil, then remove from the heat and cover. Steep the chiles for at least 10 minutes.
  • While the chiles steep, in a medium saucepan over medium heat, warm the oil. Add the onions, garlic, and cumin and sauté until the onions are very tender, 15 to 20 minutes. Stir occasionally to prevent the onions from scorching.
  • After the chiles have steeped for at least 10 minutes, drain, rinse, and plop them in a blender. Transfer the sautéed onions to the blender and add the tomatoes and oregano. Blitz the mixture to a smooth sauce.
  • Pour the sauce back into the saucepan that was used to sauté the onions. Add 3/4 cup of the chicken’s poaching liquid, the remaining 2 bay leaves, and the fish sauce. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
  • Meanwhile, remove the chicken from the poaching liquid and shred. After the sauce has simmered for 15 minutes, add the shredded chicken. Simmer for 10 minutes more to allow the chicken to soak in the sauce.
  • While the chicken simmers in the sauce, mellow out the bite of the raw red onions by soaking the slices in a small bowl with just enough water to cover.
  • Taste the chicken and add a splash or two of fish sauce if needed. If the tinga is thinner than you’d like at this point, continue simmering for a few more minutes until it reaches your preferred consistency.
  • Serve the tinga family-style in the saucepan or move it to a serving dish. Drain the sliced red onions and serve them with the tinga, alongside the crema fresca, limes wedges, avocado, cilantro, cabbage, tortillas, and salsa.