Tinga is a Mexican dish of tender shredded chicken in a spicy tomato and chipotle chile sauce served on crunchy tostada shells. This recipe is easy to make and great for feeding a crowd!

Mexican Chicken Tinga Recipe :

If you love bold Mexican flavors, Chicken Tinga is a must-try! This dish combines tender shredded chicken with a rich, slightly spicy sauce made from tomatoes, chipotle peppers, and onions. It’s a family favorite and a staple in many Mexican households.

History of the  Recipe :

Tinga (or “Tinga de Pollo”) originates from Puebla, Mexico, a region famous for its rich culinary traditions. It is believed to have been created as a practical way to use leftover chicken by simmering it in a smoky and tangy sauce. Today, it is a popular dish throughout Mexico, enjoyed in various forms such as tostadas, tacos, and even as a filling for tamales.

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Mexican Chicken Tinga Recipe

lakshman

Shredded chicken in a smoky chipotle-tomato sauce, perfect for tacos and tostadas.

Print Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

5 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 2

Ingredients

  

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tbsp vegetable oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 3 ripe tomatoes, chopped (or 1 can diced tomatoes)
• 2 chipotle peppers in adobo sauce, chopped
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 bay leaf
• Fresh cilantro for garnish
• Crumbled queso fresco (optional)
• Tostadas or warm tortillas for serving

Instructions

 

• Cook the chicken: In a medium pot, bring salted water to a boil and cook the chicken for about 15 minutes until fully cooked. Shred the chicken and set aside.
• Sauté the aromatics: Heat oil in a large pan over medium heat. Add the onions and cook until soft, about 3 minutes. Stir in the garlic and cook for another minute.
• Prepare the sauce: Blend tomatoes, chipotle peppers, oregano, smoked paprika, cumin, salt, pepper, and apple cider vinegar in a blender until smooth.
• Simmer the Tinga: Pour the sauce into the pan with the onions and add the chicken broth and bay leaf. Simmer for 10 minutes until slightly thickened.
• Add the shredded chicken: Stir in the cooked shredded chicken and let everything simmer for another 5 minutes, allowing the flavors to blend.
• Serve: Remove the bay leaf, garnish with cilantro, and serve on tostadas or in warm tortillas with queso fresco.

Notes

• Adjust the spiciness by adding more or fewer chipotle peppers.
• You can make Tinga ahead of time and store it in the fridge for up to 3 days.
• For a richer flavor, use fire-roasted tomatoes.

Keyword Chicken Tinga recipe, Mexican shredded chicken, Tinga de Pollo

Tips for Mexican Chicken Tinga Recipe : 

• If you don’t have fresh tomatoes, use canned fire-roasted tomatoes for extra depth.
• Serve with avocado slices, pickled onions, or a squeeze of lime for added freshness.
• Try using leftover rotisserie chicken to save time.

FAQS for Mexican Chicken Tinga Recipe : 

• Can I make Chicken Tinga in advance?
  Yes, you can make Chicken Tinga in advance and store it in an airtight container in the refrigerator for up to 3 days.

• What’s the best way to serve Chicken Tinga?
  The best way to serve Chicken Tinga is on crispy tostadas, in tacos, or over rice with fresh toppings.

• Can I make Tinga with beef or pork?
  

  Yes, you can make Tinga with beef or pork for a delicious variation of the dish.

Conclusion :