Chicken tinga simply translates from Spanish to English as shredded chicken or beef in a zesty red sauce with chipotle peppers. It’s a simple dish that originated in Puebla, Mexico, and is frequently on Mexican restaurant menus all over the world.
Add some tomatoes, tomatillos, garlic, jalapeños, and onions onto a sheet tray lined with parchment paper and roast in the oven until they got a nice char on them, which takes about 30 minutes at 425°.
After the vegetables are all roasted up, pop them in a blender along with the chipotle pepper, cumin, oregano, salt and pepper, and puree until smooth but still has some small chunks in it. Set aside.
Pan roast a broken-down whole chicken that has been seasoned with salt and pepper in olive oil in a rondeau pot until golden brown on all sides, which takes about 8-10 minutes per side.