Chicken Tinga Recipe (Tinga de Pollo)
Tender shredded chicken simmered in a smoky tomato-chipotle sauce with onions and garlic. Serve this Chicken Tinga on crispy tostadas, in tacos, or use it for easy make-ahead meals.
Servings: 12 servings
Ingredients
- 6 cups water
- 2 pounds boneless, skinless chicken breasts
- 4 teaspoons salt divided
- 1 clove garlic
- 1 medium yellow onion quartered
- 1 large vine-ripened tomato quartered
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1/4 cup canola oil
- 1 large yellow onion chopped
- 3 large vine ripened tomatoes chopped
- 1 clove garlic chopped
- 12 tostada shells homemade or packaged
Toppings (optional):
- 1 iceberg lettuce finely shredded
- 3 avocados pitted, peeled, and sliced
- 2 cups crema Mexicana or sour cream
- 2 cups crumbled queso fresco or Cotija cheese
- 2 cups salsa of your choice
- 6 radishes sliced
Instructions
- Add the water, chicken, 2 teaspoons salt, 1 garlic clove, and quartered onion to a large stockpot. Cover and simmer for about 30 minutes, or until the chicken reaches 165°F.
- Transfer the chicken to a plate to cool. Reserve the cooked onion, garlic, and poaching liquid. Once cool enough to handle, shred the chicken.
- Add the reserved cooked onion and garlic to a blender with the quartered tomato, chipotle peppers and adobo sauce, remaining 2 teaspoons salt, and enough reserved poaching liquid to fill the blender halfway. Blend until smooth.
- Heat the oil in a large, deep skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 2 minutes. Add the chopped tomatoes and garlic and cook for another 2 minutes.
- Add the shredded chicken and blended tomato-chipotle sauce. Stir to combine. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes. If the mixture becomes too thick, add a little reserved poaching liquid as needed.
- Taste and add salt if needed. Serve on tostadas with your favorite toppings, or use the chicken tinga in tacos, quesadillas, burritos, and more.
Video
Notes
- Instant Pot: Prepare the tinga sauce as directed. Pour the sauce into the Instant Pot and add the chicken breasts. Cook on high pressure for 10 minutes, followed by a 5-minute natural release and then a quick release. For frozen chicken breasts, cook for 15 minutes. Shred the chicken, return it to the pot, and toss with the sauce.
- Spice level: This recipe uses a full 7-ounce can of chipotle peppers in adobo and has a noticeable kick. My family enjoys spicy food, but for a milder tinga, use half the can and adjust to taste.
- Rotisserie chicken shortcut: Skip poaching the chicken and use shredded rotisserie chicken. Substitute chicken broth for the reserved poaching liquid when making the sauce.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Nutrition
Calories: 548kcal | Carbohydrates: 30g | Protein: 29g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 1793mg | Potassium: 1150mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1604IU | Vitamin C: 19mg | Calcium: 255mg | Iron: 2mg