Makes about 8-10 servings, depends on how you’re serving it. Takes about 10-15 minutes prep to chop and mince, then about 1½ hours of relatively hands-off cooking.
Heat a large pot over medium-high heat. Add about 2 TBSP of oil of your choosing, and then two sliced onions. Cook the onions until translucent, then add about 1 finely chopped chipotle in adobo, 3 cloves minced garlic, ¾ tsp salt, 2 tsp ground coriander, and 3 tsp ground cumin. Cook for a few minutes longer until fragrant.
Next, add everything else:
- One 14.5 oz can of crushed tomatoes
- About 30 oz water (two can-fulls)
- Two bay leaves
- Four medium carrots, peeled and cut in half
- One celery stick, broken in half
- A few grinds of pepper
- One 1.5-2 lbs pack of boneless, skinless chicken thighs
- 3 tsp oregano
- 1 tsp chicken bouillon
- ½ tsp salt
Turn the heat up to medium-high, and give it all a good stir. Once it is bubbling profusely, turn it down to a simmer and cook it for at least an hour until the thighs are super tender. Stir it occasionally, maybe ever 15 minutes or so and more frequently as you get further in to the cooking time to prevent sticking.
About 40 minutes in, remove and throw out the bay leaves, carrots, and celery.
When the thighs seem to be falling apart, gently remove them with tongs and set them on a plate. Let the sauce continue simmering while you shred all of the meat with two forks, then set the meat plate aside.
Use an immersion blender to liquify the sauce in the pot, then add the meat back to the sauce as well as the juice of 1 lime. Give it a stir, then taste it. Add more adobo sauce if you want it spicier, salt if needed (it will probably be needed), or lime juice if you want it a little more tangy. Then let it simmer further, stirring frequently, until it has reached the desired consistency.
Serve it however you like. Tacos are great, just put the big pot of tinga on the table with some little warmed tortillas, sliced radishes, cotija cheese and/or sour cream, hot sauce of your choosing, and cilantro.