Mexican Tinga (Tinga de Pollo)

Name: Mexican Tinga (Tinga de Pollo)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 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

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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!

Contents

Origin of Mexican Tinga What I Love About This Recipe Mexican Tinga (Tinga de Pollo)Ingredients Directions Notes

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)

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

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.