Mexican Chicken Tinga – Smoky, Shredded Chicken in Tomato-Chipotle Sauce

Mexican Chicken Tinga is a smoky, flavorful dish made with tender shredded chicken simmered in a bold tomato-chipotle sauce. Originating from Puebla, this versatile recipe is a cornerstone of Mexican cuisine and can be used in tacos, tostadas, burritos, or even as a topping for rice. With its rich, spicy, and slightly smoky flavor, Chicken Tinga is easy to prepare yet packed with authentic taste. Perfect for weeknight dinners or fiestas, it’s a dish that’s sure to impress!

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Number of Servings: 4-6
• Serving Size: 1 cup

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 30g
• Carbohydrates: 8g
• Fat: 13g
• Dietary Preference: Gluten-free, Dairy-free

Ingredients List

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs or 700g)
• 1/2 onion, sliced
• 2 garlic cloves
• 1 tsp salt

For the Tinga Sauce:

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 large tomatoes, roughly chopped
• 3 chipotle peppers in adobo sauce, chopped (adjust for spice level)
• 1/4 cup (60 ml) chicken broth (from the poached chicken)
• 1 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano preferred)
• 1/2 tsp ground cumin
• Salt and black pepper, to taste

For Serving:

• Tostadas, tacos, or rice bowls
• Refried beans, for spreading on tostadas
• Shredded lettuce, avocado slices, and crumbled queso fresco for toppings

Detailed Method of Preparation

Step 1: Cook the Chicken

1. In a large pot, add the chicken breasts, sliced onion, garlic cloves, and salt. Cover with water and bring to a boil.
2. Lower the heat to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 75°C/165°F).
3. Remove the chicken and let it cool slightly, then shred it using two forks. Reserve 1/4 cup of the cooking liquid for the sauce.

Step 2: Make the Tinga Sauce

4. Heat olive oil in a large skillet or saucepan over medium heat. Add the sliced onion and cook for 3-4 minutes, or until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute, until fragrant.
6. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down into a sauce-like consistency.
7. Stir in the chipotle peppers, chicken broth, smoked paprika, oregano, cumin, and a pinch of salt and pepper. Simmer for 5 minutes.

Step 3: Blend the Sauce

8. Transfer the sauce to a blender and blend until smooth. If you prefer a chunkier texture, you can skip this step or only blend part of the mixture.

Step 4: Combine Chicken and Sauce

9. Return the sauce to the skillet and add the shredded chicken. Stir well to coat the chicken in the sauce.
10. Simmer for 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning with more salt or chipotle peppers as needed.

Step 5: Serve and Enjoy

11. Serve the Chicken Tinga on crispy tostadas spread with refried beans, or use it to fill tacos, burritos, or enchiladas. Garnish with shredded lettuce, avocado slices, queso fresco, and a squeeze of lime for extra flavor.

Tips for Culinary Success

• Adjust Spice Level: Reduce or increase the number of chipotle peppers to suit your heat tolerance.
• Time Saver: Use rotisserie chicken instead of poaching chicken breasts. Skip Step 1 and shred the chicken directly.
• Make it Vegetarian: Substitute shredded chicken with jackfruit or mushrooms for a plant-based Tinga.
• Extra Smokiness: Add a teaspoon of liquid smoke to enhance the smoky flavor of the sauce.

Frequently Asked Questions (FAQs)

Can I make Chicken Tinga ahead of time?

Yes! Chicken Tinga stores beautifully. Refrigerate it in an airtight container for up to 4 days or freeze it for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.

What is the best way to serve Chicken Tinga?

Tostadas are a classic way to enjoy Chicken Tinga, but it’s also fantastic as a filling for tacos, enchiladas, burritos, or even quesadillas. For a lighter option, serve it over a bed of lettuce as a salad topping.

Can I use canned tomatoes instead of fresh?

Absolutely! Substitute fresh tomatoes with a 14-ounce (400g) can of diced tomatoes. It works perfectly and saves time.

Mexican Chicken Tinga is a dish that effortlessly captures the smoky, bold flavors of Mexico. Whether served on crunchy tostadas, wrapped in warm tortillas, or piled onto a steaming bowl of rice, this versatile recipe is guaranteed to please. The combination of tender shredded chicken and chipotle-tomato sauce makes every bite a smoky, savory delight. Try this recipe and bring the authentic taste of Mexico to your table tonight!