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Smoked Chicken Tinga

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 Servings

Ingredients
  

  • 3 lbs Chicken Breast, boneless and skinless
  • 4 tbsp Mexican Style Seasoning for Chicken Use any Mexican seasoning or just salt and pepper to season the chicken breasts.
  • 2 each Tomato Sauce, 15oz cans
  • 2 each Chipotle Chiles in Adobo Sauce
  • 4 each Garlic Cloves
  • 1 each White Onion
  • 1/4 cup Fresh Cilantro Pack somewhat tightly into measuring cup, or just eyeball about one handful of leaves and tender stems.
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cumin
  • 1/2 each Lime, juiced

Instructions
 

  • Preheat smoker to 300 degrees.
  • Season chicken liberally with desired seasoning mix.
  • Place chicken on smoker, away from the heat source.
  • For the sauce, combine tomato sauce, chipotle chiles, garlic cloves, white onion, cilantro, salt, pepper, cumin, and lime juice in a blender. Blend until smooth.
  • Place sauce in a deep sided skillet, directly over heat source of pellet smoker (if possible).
  • Once the internal temperature of the chicken is around 130-140 degrees, place the breasts into the sauce to finish cooking. Move sauce pan away from heat source for a gentler cook for the remaining time.
  • When the chicken has reached an internal temperature of 160 degrees, remove from the smoker and allow to rest for 10-15 minutes at room temperature.
  • After the chicken has had time to cool slightly, shred the meat with two forks and mix thoroughly into the sauce.
  • Serve on rice or tortillas, with a bit of cotija cheese and a little fresh cilantro.