Slow-Cooker Chicken Tinga Tacos

Name: Slow-Cooker Chicken Tinga Tacos
Total time: 6 h 20 min
Yield: 4 to 6 servings
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 cup crushed tomatoes, preferably fire roasted (about 9 ounces); 5 garlic cloves, smashed and chopped; 1 to 3 chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce); 1 tablespoon tomato paste; 1 tablespoon vegetable oil; 1 fresh or dried bay leaf; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 white or red onion, thinly sliced; Coarse kosher salt; Kernels cut from 2 small ears fresh corn (about 2 cups) or 10 ounces frozen, thawed corn; 1/2 teaspoon onion powder; Juice of 1/2 lime (about 2 teaspoons), plus more to taste; 8 corn tortillas or tostadas; Mexican-style crema or sour cream, for serving; Sliced avocado, for serving

By Sarah DiGregorio

Updated Sept. 2, 2021

Slow-Cooker Chicken Tinga Tacos — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 6 hours 20 minutes
Rating: 4(2,873)
Comments: Read comments

Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that’s already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it’s affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it’s delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.

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Ingredients

Yield:4 to 6 servings

2pounds boneless, skinless chicken thighs
1cup crushed tomatoes, preferably fire roasted (about 9 ounces)
5garlic cloves, smashed and chopped
1 to 3chipotle chiles, minced, plus 1 tablespoon adobo sauce (from 1 can chipotle chiles in adobo sauce)
1tablespoon tomato paste
1tablespoon vegetable oil
1fresh or dried bay leaf
1teaspoon dried oregano
½teaspoon ground cumin
1white or red onion, thinly sliced
Coarse kosher salt
Kernels cut from 2 small ears fresh corn (about 2 cups) or 10 ounces frozen, thawed corn
½teaspoon onion powder
Juice of ½ lime (about 2 teaspoons), plus more to taste
8corn tortillas or tostadas
Mexican-style crema or sour cream, for serving
Sliced avocado, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
Step 2
About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
Step 3
Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

Ratings

4 out of 5

2,873 user ratings

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Comments

Ricka Gerstmann3 years ago

A similar Instant Pot recipe calls for 8 minutes at high pressure and then letting the pressure release naturally.

alisson3 years ago

If you make this often, as I do, here’s a handy tip: After making, combine what’s left in your chipotle and tomato sauce cans, divide into batches, then freeze. (I freeze them in ramekins or small plastic containers then unmold and pop into a freezer bag.) The next time you make it, just toss your premixed tomato-chipotle puck into the slow cooker. Sure, it probably alters the ratio of adobo to tomato paste slightly, but you don’t have to fuss with leftover partial cans each time.

denise3 years ago

Just made this in the instant pot. Added a half cup of stock as suggested in another recipe so as to allow the pressure to build. Natural release for 15 minutes. Looks good but next time I’d add more chipotles as it wasn’t spicy enough for me!

Sue D2 weeks ago

Had tacos the first time and froze 1/2. Tonight I partially cooked a spaghetti squash. Mixed the chicken with the shredded squash… some smoke Gouda on top and back in the oven until it was heated and the cheese melted. Pretty tasty.

EmC1 month ago

Made this with adobo instead of chipotle pepper accidentally and it was delicious. Saving this to our favorites.

Carrie2 months ago

Used one can diced tomatoes, one can tomato paste, used immersion blender for all sauce ingredients, worked well

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