Easy Mexican Chicken Tinga
Chicken tinga gets its character from smoky chipotle, tomato and slowly softened onion rather than from a long list of spices. Shredded chicken absorbs the sauce well, making it useful for tacos, tostadas, rice bowls or stuffed baked potatoes.
Blend the tomato-chipotle base until mostly smooth, then simmer it with the onions until the raw tomato flavor mellows. Add the shredded chicken at the end and let it sit in the sauce for a few minutes so every strand is seasoned.
Chicken Tinga Gets Its Character From the Sauce, Not the Toppings
- Smoky tomato-chipotle flavor
- Great for tacos and bowls
- Mexican Chicken Tinga holds up well when you are planning lunches ahead.
- Uses simple pantry ingredients
- Easy to scale for a crowd
Easy Mexican Chicken Tinga
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs 680 g
- 1 tbsp olive oil
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 can / 14.5 oz / 410 g diced tomatoes
- 1–2 chipotle peppers in adobo plus 1 tbsp adobo sauce
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 cup low-sodium chicken broth 120 ml
Instructions
- Place chicken in a saucepan, cover with water and simmer gently until fully cooked to at least 165°F / 74°C. Remove, cool slightly and shred.
- Blend diced tomatoes, chipotle peppers, adobo sauce, oregano, cumin and broth until mostly smooth.
- Heat olive oil in a large skillet over medium heat and cook onion until soft.
- Add garlic and cook for 30 seconds.
- Pour in the tomato-chipotle sauce and simmer for about 8 minutes.
- Add shredded chicken and salt and simmer another 8–10 minutes until the sauce clings to the chicken.
- Taste and adjust chipotle or salt before serving.
Notes
The Part of the Method I Would Not Rush
- Start with one chipotle pepper and add more after tasting.
- Slice onion thinly so it softens into the sauce.
- Simmer until the sauce coats rather than floods the shredded chicken.
- Use thighs for a richer texture or breast for leaner meat.
Different Routes From the Same Starting Point
- Use leftover cooked chicken and skip the poaching step.
- Add a little smoked paprika if chipotle is unavailable.
- Serve over rice with black beans.
- Use as filling for tostadas or quesadillas.
Cook These Next If Mexican Chicken Tinga Worked for You
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Leftovers Need One Small Adjustment
Cool leftovers promptly and refrigerate in an airtight container. Reheat thoroughly and follow applicable cooked-meat food-safety guidance. Add fresh garnishes after reheating.
Two Things People Usually Wonder About
How spicy is chicken tinga?
It depends on the amount of chipotle in adobo. Start with one pepper for a milder batch.
Can I use rotisserie chicken?
Yes. Add shredded cooked chicken directly to the finished sauce and simmer until heated through.
Can I freeze chicken tinga?
Yes. The shredded chicken and tomato sauce freeze well when cooled and stored properly.
