Mexican Tinga is a flavorful, smoky, and slightly spicy shredded chicken dish cooked in a delicious tomato, chipotle, and onion sauce. It’s a staple in Mexican cuisine, commonly served in tacos, tostadas, or over rice. The rich, bold flavors make it a favorite for any meal!
Origin of Mexican Tinga
Tinga originates from Puebla, Mexico, a region known for its diverse and rich culinary history. Traditional Tinga de Pollo (chicken tinga) has been a household favorite for generations, often enjoyed at family gatherings and celebrations. The smoky chipotle peppers give it that distinctive, irresistible depth of flavor.
What I Love About This Recipe
- Simple ingredients, yet packed with bold flavors.
- Versatile—great for tacos, tostadas, burritos, or even as a topping for nachos.
- Easy to make in under 40 minutes.
- Perfect for meal prep—flavors deepen over time, making it even better the next day!
Also Read : Green Goddess Chicken and Cucumber Wraps
Mexican Tinga (Tinga de Pollo)
8
servings30
minutes35
minutes300
kcalIngredients
500g boneless, skinless chicken breast or thighs
3 cups chicken broth (for boiling)
1 tsp salt
For the Tinga Sauce
1 tbsp olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
3 medium tomatoes, diced (or 1 cup canned diced tomatoes)
2 tbsp tomato paste
2 chipotle peppers in adobo sauce (adjust for spice)
1 tsp dried oregano
1 tsp ground cumin
½ tsp black pepper
1 tsp salt (adjust to taste)
½ cup chicken broth (from the boiled chicken)
Tostadas, tacos, or warm tortillas
Avocado slices
Cilantro leaves
Crumbled queso fresco
Lime wedges
Directions
- In a pot, bring chicken broth to a boil and add chicken breasts/thighs with salt.
- Simmer for 15-20 minutes or until fully cooked.
- Remove chicken, let it cool slightly, and shred using two forks.
- Reserve ½ cup of the cooking broth for the sauce.
- In a pan, heat olive oil over medium heat.
- Add sliced onions and sauté until soft and translucent (about 5 minutes).
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add diced tomatoes, tomato paste, chipotle peppers, oregano, cumin, black pepper, and salt.
- Pour in ½ cup reserved chicken broth and simmer for 8-10 minutes until tomatoes break down.
- Using an immersion blender (or transfer to a blender), blend the sauce until smooth.
- If needed, add more broth for a thinner consistency.
- Return the shredded chicken to the pan with the sauce.
- Stir well and let it simmer for 5-10 minutes to absorb flavors.
- Serve over tostadas, tacos, or rice.
- Garnish with avocado, cilantro, queso fresco, and lime wedges.
Notes
- Great for meal prep! Store leftovers in the fridge for up to 4 days or freeze for 3 months.
