Chipotle Brined Chicken Tinga

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Chipotle Brined Chicken Tinga



  • 2 pounds whole boneless, skinless chicken breast
  • 1 teaspoon black pepper
  • 5 tablespoons vegetable oil, divided
  • 5 medium Roma tomatoes
  • 2 1/2 cups white onion, thinly sliced
  • 2 teaspoons minced garlic
  • 1 bay leaf
  • 1/2 teaspoon dried Mexican oregano
  • 1/4 teaspoon salt
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 3 tablespoons chopped cilantro
  • Tortillas, corn and flour, warmed


Stir salt, sugar and TABASCO® Chipotle Sauce into water. Place chicken breasts in a shallow dish. Pour brine on top and refrigerate 1 hour (chicken will be saltier if brined longer). Remove chicken, pat dry and sprinkle with pepper. Discard brine.

Place 2 tablespoons of oil in a 12-inch frying pan over high heat. Add half of the chicken and brown on both sides. Remove from pan, add another 2 tablespoons of oil and brown the rest of the chicken. Cut into thin strips. Set aside.

Char tomatoes over a gas flame or under a broiler until black. Core and roughly chop.

Place remaining tablespoon of oil in the same frying pan on high heat. Add onions and sauté for 5 minutes. Add garlic and continue cooking for another minute. Add chopped tomatoes, bay leaf, oregano and salt. Reduce heat and simmer for 3 minutes. Stir in TABASCO® Chipotle Sauce and chicken strips. Cover and simmer till chicken is done, about 5 minutes. Stir in cilantro.

Spoon tinga in a warmed tortilla. Top with Guacamolillo and Chipotle Cream & Mexican Cheese. Serve with sides of Cilantro Lime Rice and Chipotle Pinto Beans.

Makes 6-8 servings.

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