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