¡Hola Hola!
Today I’m keeping it pretty short and sharing a recipe for beer braised chicken tinga. If you’re not familiar with chicken tinga, it is essentially chicken that is braised in a rich and smoky chipotle tomato sauce until the meat falls off the bone and shreds easily.
This is one of the many recipes that I developed for Cerveza Sol back in January that they used for an in-store promotion that I also shared on Instagram a few weeks ago. I really enjoyed how the recipe turned with the addition of beer so I wanted to document it on the blog for you to also enjoy. I found that adding beer to the sauce gave it a nice brightness to balance out the super rich sauce. If you like to meal prep for the week, make a double batch and use tinga over rice, for tacos, for burritos or even in a quesadilla. Be sure to tag me in your posts if you happen to make the recipe, I always love seeing your interpretation of my recipes!
¡Nos vemos pronto!
Beer Braised Chicken Tinga
Ingredients
For the Tinga
- 2 Tablespoons Vegetable Oil
- 1/2 Large White Onion
- 6 Garlic Cloves peeled and smashed
- 28 Oz Canned Crushed Tomatoes
- 2 Chipotles in Adobo (Use 3 Chipotles for a more spicy tinga)
- 1/2 Teaspoon Mexican Oregano
- 1 Teaspoon Kosher Salt plus more to taste
- 12 Oz Mexican Beer (Like Sol, Corona or Modelo)
- 3 Lbs Boneless, skinless chicken thighs
To Assemble
- Tortillas
- Cilantro
- The rest of the white onion, chopped
Instructions
- In a large dutch oven set over medium-low heat add 2 tablespoons of oil and heat until hot and shimmery. Add the diced onion and smashed garlic cloves and cook for 5 minutes, stirring occasionally, until the onion is translucent and softened (but not caramelized). Use a slotted spoon to transfer the onion and garlic to the blender, then pour the beer into the dutch oven and let it come to a simmer.
- While the beer comes to a simmer, add the crushed tomatoes, chipotles, oregano and salt to the blender. Blend for 20-30 seconds until smooth. Once the beer reaches a simmer, let it cook for 5 minutes to cook off the alcohol, then stir in the tomato/chipotle mixture from the blender.
- Add the chicken thighs to the sauce, making sure they are all submerged, then place the lid on and let cook over medium-low heat for 1 hour. After the thighs have cooked for an hour, turn off the heat then use a slotted spoon to remove the chicken thighs and place them in a bowl. Use two forks to shred the chicken, stir the chicken back into the sauce. Taste for salt and adjust.
- To assemble your tacos, add a few tablespoons of the shredded chicken to a warm street taco size tortilla. Top your tacos with diced onion and chopped cilantro and serve with rice and beans.
4 Comments
10 Recipes To Try | 9/8/19 | ¡HOLA! JALAPEÑO¡HOLA! JALAPEÑO
September 8, 2019 at 6:39 am[…] Beer Braised Chicken Tinga from Chicano Eats […]
Rose Mendoza
December 22, 2019 at 7:11 amHi
My name is Rose Mendoza, I own a travel company based in Califas, that specializes in travel to Mexican Heritage towns, such as San Miguel de Allende & Mexico City, with the goal of sharing la Cultura with Chicanos (2nd & 3rd generation Mexicanos)
http://www.dulcevidatravel.com
We should do a collaboration,
Rose
Esteban
December 22, 2019 at 10:34 amHola Rose!
I’d love to hear a little bit more about what you have in mind, please feel free to send me an e-mail at esteban@chicanoeats.com
Thank you so much!
Esteban
Chicken tinga salad bowl recipe to check in 2023 – Town In City Brewing
June 2, 2023 at 5:00 am[…] beans, mexican rice, guacamole, sour cream, and fresh cilantro. Some people also prefer to add other toppings, such as sliced avocado, lime wedges, and shredded […]