Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chef John’s Chicken Tinga Recipe
Chef John's Chicken Tinga version delivers Mexican flavors similar to traditional red sauce preparations through professional techniques and proper flavor development methods. This expert recipe showcases advanced cooking techniques while maintaining authentic tinga characteristics and traditional flavor profiles. The professional approach ensures superior results and genuine authenticity.
My version of chicken tinga is full of Mexican flavors and similar to the one with the red sauce that I order at my favorite taqueria. Can be used on tostadas or in burritos, quesadillas, flautas, or tacos.
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Servings:
6
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Ingredients
3 pounds skinless, boneless chicken thighs
4 cups chicken stock
1 cup water
1 large yellow onion, halved
3 peeled whole garlic cloves
2 teaspoons kosher salt, plus more to taste
½ teaspoon dried oregano
2 tablespoons olive oil
1 large onion, diced
1 (7 ounce) can chipotle peppers in adobo sauce
1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
3 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons crumbled cotija cheese, or to taste
Directions
Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
Pour broth through a strainer into a large bowl.
Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.
Chef John
Recipe Tips
You can substitute 3 1/2 cups of any fresh or canned tomato product for the 28-ounce can of San Marzano tomatoes.
Top with the usual suspects, like shredded cheese, chopped green onions, sour cream, etc.
Nutrition Facts (per serving)
| 483 | Calories |
| 30g | Fat |
| 14g | Carbs |
| 39g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 483 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 8g | 39% |
| Cholesterol 137mg | 46% |
| Sodium 1915mg | 83% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 3g | 12% |
| Total Sugars 6g | |
| Protein 39g | 78% |
| Vitamin C 17mg | 18% |
| Calcium 107mg | 8% |
| Iron 4mg | 20% |
| Potassium 592mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
