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Mexican Tinga de Pollo

Mexican Tinga de Pollo

Mexican Tinga de Pollo is a classic Mexican dish featuring tender shredded chicken simmered in a smoky, tangy, and spicy sauce made from chipotle peppers, tomatoes, and onions. Perfect for tacos, tostadas, or burritos, this comforting and vibrant recipe is easy to prepare and full of bold flavors that everyone will love.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Chicken

  • 2 lbs chicken breasts or thighs

Sauce

  • 3–4 chipotle peppers in adobo sauce (adjust to taste)
  • 3 cups fresh tomatoes or canned tomatoes
  • 1 large white or yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Cook the Chicken: Start by boiling or poaching the chicken breasts or thighs in seasoned water or chicken broth until tender, about 15-20 minutes. Once cooked through, shred the chicken using two forks or your hands for perfect texture.
  2. Prepare the Sauce: While the chicken cooks, finely chop onions and garlic. In a skillet, heat olive oil over medium heat, then sauté the onions until softened and translucent. Add garlic and cook for another minute until fragrant.
  3. Blend the Tomatoes and Chipotle: In a blender, combine fresh or canned tomatoes, chipotle peppers in adobo, dried oregano, and a pinch of salt until smooth. This forms the smoky, spicy base for the sauce.
  4. Simmer the Sauce: Pour the blended sauce into the skillet with the sautéed onions and garlic. Add the bay leaf and chicken broth, then let everything simmer gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
  5. Combine Chicken and Sauce: Add the shredded chicken to the skillet with the sauce, stirring well to coat every piece. Simmer for another 5-10 minutes so the chicken absorbs all the smoky, spicy flavors.
  6. Final Seasoning: Taste and adjust seasoning with salt, pepper, or additional chipotle if desired. Remove the bay leaf before serving for a clean finish.

Notes

  • Use bone-in chicken breasts or thighs for extra flavor in the broth.
  • Let the Tinga rest off the heat for at least 10 minutes to help develop the flavors fully.
  • Peel the tomatoes before blending to achieve a smoother sauce texture.
  • Adjust the heat gradually by adding chipotle peppers one at a time to avoid overpowering the dish.
  • Shred the chicken finely for better sauce absorption and texture.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 500 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 85 mg

Keywords: Mexican, Tinga de Pollo, chicken, smoky, chipotle, spicy, tacos, tostadas, burritos