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Beer Braised Chicken Tinga (Tinga de Pollo)

Beer Braised Chicken Tinga (Tinga de Pollo)

¡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!

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4 from 2 votes

Beer Braised Chicken Tinga

Course Dinner
Cuisine Mexican
Keyword Chicken, Chicken tacos, Chicken Tinga, Tacos, Tinga
Servings 6 people
Calories 458kcal

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. 

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4 from 2 votes (1 rating without comment)

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