Slow-Simmered Chicken Tinga with Ancho Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender shredded chicken cooked in a smoky, mildly spicy ancho chile and tomato sauce, perfect for tacos or tostadas. This mexican-inspired cinco de mayo ready in about 95 minutes blends pounds boneless skinless chicken thighs, chiles dried ancho chiles, medium Roma tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 3 chiles dried ancho chiles
• 4 medium Roma tomatoes
• 1 medium white onion
• 4 cloves garlic cloves
• 1 tablespoon chipotle in adobo sauce
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro leaves
• for serving lime wedges

Instructions

1. Step 1: Remove stems and seeds from 3 dried ancho chiles, then soak them in 2 cups hot water for 20 minutes until softened.
2. Step 2: While chiles soak, char 4 Roma tomatoes and 1 medium white onion under a broiler or on a hot skillet for 5-7 minutes, turning occasionally until skin is blackened and blistered.
3. Step 3: Peel 4 garlic cloves and blend them with the softened ancho chiles, charred tomatoes, onion, 1 tablespoon chipotle in adobo, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1/2 teaspoon black pepper in a blender until smooth.
4. Step 4: Heat 2 tablespoons vegetable oil in a large skillet over medium heat, then pour in the blended sauce and sauté for 5 minutes until fragrant and slightly thickened.
5. Step 5: Add 1.5 pounds boneless skinless chicken thighs and 1.5 teaspoons salt to the skillet, then pour in 2 cups chicken broth. Bring to a simmer, cover, and cook on low heat for 45 minutes until chicken is tender.
6. Step 6: Remove chicken from sauce and shred with two forks, then return shredded chicken to the sauce and stir to combine well. Cook uncovered for 10 more minutes to thicken the sauce.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve with warm tortillas and lime wedges.