I just whipped up a Recipe For Tinga De Pollo and I’m not kidding the shredded, chipotle-kissed chicken turns every taco into something your family will actually argue over.

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I’m obsessed with this Mexican Chicken Tinga. I love the way shredded chicken breasts soak up that smoky, tangy Tinga Sauce and make every bite loud and messy.

This Recipe For Tinga De Pollo hits the spot when I want something real, not fussy, just bold flavors that make tacos disappear fast. The chipotle peppers in adobo give it a wicked, warm kick that sneaks up and stays.

I serve it piled high, cilantro and lime at the ready, and watch people dig in like it’s the last meal. No guilt.

Just delicious. Trust me, I always take seconds daily.

Ingredients

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Chicken: the hearty protein that soaks up all the smoky tomato goodness.
Olive oil: keeps things from sticking and adds a mild fruity fat.
Yellow onion: sweet, soft texture that builds the dish’s base.
Garlic: pungent punch that wakes up every bite.
Crushed tomatoes: tangy, saucy backbone that makes everything saucy and bright.
Chipotle peppers in adobo: smoky heat, a little goes a long way.
Adobo sauce: concentrated smokiness and subtle sweetness.
Use how you like it.
Chicken broth: thins sauce while adding savory, homey depth.
Ground cumin: warm earthiness that whispers Mexican flavor without shouting.
Dried oregano: herbal note that rounds out the sauce’s profile.
Bay leaf: Basically a background herbal lift if you let it simmer.
Sugar: balances tomato acidity, subtle and almost invisible.
Kosher salt: seasons everything so flavors actually taste like themselves.
Black pepper: small kick, keeps it from being bland.
Corn tortillas: soft, slightly sweet cups for scooping that tinga goodness.
Cilantro: fresh, bright herb that cuts through the richness.
Lime wedges: Plus a squeeze wakes up all the flavors instantly.
Avocado: creamy, cooling contrast to the smoky heat.
Queso fresco or cotija: crumbly salty finish that feels like a treat.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts (about 3 small ones)

2 tbsp olive oil

1 large yellow onion, thinly sliced

3 cloves garlic, minced

14 oz can crushed tomatoes (or 1 14 oz can whole tomatoes, crushed by hand)

2 canned chipotle peppers in adobo, chopped, plus 1 tsp adobo sauce from the can (use more if you like it spicier)

1 cup low sodium chicken broth

1 tsp ground cumin

1 tsp dried oregano

1 bay leaf (optional)

1 tsp sugar (optional, to balance acidity)

1 to 1 1/2 tsp kosher salt, to taste

1/2 tsp freshly ground black pepper

8 to 12 small corn tortillas, for serving

1/4 cup fresh cilantro, chopped, for garnish

1 lime, cut into wedges, for serving

1 avocado, sliced, optional for topping

crumbled queso fresco or cotija, optional for topping

How to Make this

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1. Pat the chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium high heat and brown the chicken 2 to 3 minutes per side until golden, you don’t have to cook through. Remove chicken and set aside.

2. In the same pot add the thinly sliced onion and a pinch of salt. Sauté over medium heat until soft and starting to brown, about 6 to 8 minutes. Add the minced garlic and cook 30 seconds more until fragrant, don’t let it burn.

3. Stir in the crushed tomatoes, chopped chipotle peppers and 1 tsp adobo sauce, the chicken broth, 1 tsp cumin, 1 tsp oregano, bay leaf if using, and 1 tsp sugar if the tomatoes taste too acidic. Scrape up any browned bits from the bottom of the pan.

4. Return the browned chicken to the sauce, reduce heat to low, cover and simmer gently for 18 to 22 minutes until the chicken is cooked through and tender.

5. Remove the chicken to a cutting board, discard the bay leaf, then shred the chicken with two forks or chop it roughly. Taste the sauce and adjust seasoning adding 1/2 to 1 tsp more salt if needed.

6. Return the shredded chicken to the pot, stir well so it soaks up the sauce and simmer uncovered 5 minutes to thicken and let flavors marry. If sauce is too thin, mash a little tomato against the side of the pot or simmer a bit longer.

7. Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds so they bend without cracking.

8. Assemble tacos or tostadas: spoon the chicken tinga onto tortillas, top with chopped cilantro, sliced avocado, a squeeze of lime and crumbled queso fresco or cotija if using.

9. Serve hot with extra lime wedges and more chipotle or adobo on the side for folks who want extra heat. Leftovers keep well in the fridge for 3 to 4 days and are great reheated for quick lunches.

Equipment Needed

1. Large heavy skillet or Dutch oven (for browning chicken and simmering the sauce)
2. Cutting board (for slicing onion, chiles and shredding the chicken)
3. Chef’s knife (sharp one makes everything faster, trust me)
4. Tongs or a slotted spatula (to turn and remove the chicken)
5. Wooden spoon or heatproof spatula (to sauté onions and scrape up browned bits)
6. Measuring spoons and 1-cup measuring cup (for broth, oil and spices)
7. Two forks (for shredding the cooked chicken)
8. Small dry skillet or microwave-safe plate and damp towel (to warm tortillas so they bend without cracking)

FAQ

Q: Can I make this in a slow cooker? A: Yes, brown the onions and garlic first, then put everything except cilantro, lime and avocado in the slow cooker. Cook on low 4 to 5 hours or high 2 to 3 hours, shred the chicken and stir back in. Taste for salt before serving.

Q: How do I shred the chicken easily? A: Use two forks to pull it apart warm, or put cooked breasts in a stand mixer with the paddle and run on low for 20 to 30 seconds. It makes quick work and gives a nice texture.

Q: How can I make it less spicy? A: Use just one chipotle pepper and skip the adobo sauce, or use smoked paprika instead. You can also add a teaspoon more sugar or a splash of milk to tame heat slightly.

Q: Can I freeze leftovers? A: Yes, cool completely then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of chicken broth.

Q: What are the best ways to serve it? A: Warm corn tortillas, chopped cilantro, lime wedges, sliced avocado and crumbled queso fresco are classic. You can also use it for tostadas, burrito bowls or tacos with pickled onions.

Q: Any tips if the sauce is too thin or too thick? A: If too thin, simmer uncovered until it reduces and thickens. If too thick, stir in a little chicken broth or water until it reaches the consistency you want.

Mexican Chicken Tinga Recipe Substitutions and Variations

Chicken breasts: swap for 1 1/2 lb boneless skinless chicken thighs. They stay juicier and shred easier, but cook a few minutes longer if they’re thicker.
Chipotle peppers in adobo: use 2 tbsp chipotle powder or 1/4 cup smoked paprika plus 1 canned jalapeño chopped, and add a splash of tomato paste for depth; start smaller if you don’t like heat.
Crushed tomatoes: replace 14 oz can crushed tomatoes with 14 oz fire-roasted diced tomatoes blended briefly, or use 1 cup tomato sauce plus 1/2 cup crushed canned tomatoes for a smoother sauce.
Corn tortillas: use small flour tortillas or serve over warm rice or in tostada shells if you want something sturdier; flour will be softer and easier to fold.

Pro Tips

1) Let the browned chicken rest a few minutes before shredding so it stays juicier. If you shred it while it’s scorching hot you squeeze out more juices and it gets dry.

2) Taste the sauce before adding sugar or extra salt. Canned tomatoes vary a lot, so add sugar or more adobo slowly, a little at a time, until it tastes balanced.

3) If the sauce seems thin, don’t just simmer forever. Remove a half cup of sauce, mash a bit of tomato against the pot with a spoon, then stir it back in. That gives body without overcooking the chicken.

4) Warm your corn tortillas properly so they bend and dont crack: heat them briefly in a dry skillet, flipping once, or wrap them in a damp paper towel and microwave 20 to 30 seconds. Stack them in a towel after warming so steam keeps them soft.

Mexican Chicken Tinga Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just whipped up a Recipe For Tinga De Pollo and I’m not kidding the shredded, chipotle-kissed chicken turns every taco into something your family will actually argue over.

Servings

servings

Calories

565

kcal

Equipment: 1. Large heavy skillet or Dutch oven (for browning chicken and simmering the sauce)
2. Cutting board (for slicing onion, chiles and shredding the chicken)
3. Chef’s knife (sharp one makes everything faster, trust me)
4. Tongs or a slotted spatula (to turn and remove the chicken)
5. Wooden spoon or heatproof spatula (to sauté onions and scrape up browned bits)
6. Measuring spoons and 1-cup measuring cup (for broth, oil and spices)
7. Two forks (for shredding the cooked chicken)
8. Small dry skillet or microwave-safe plate and damp towel (to warm tortillas so they bend without cracking)

Ingredients

1 1/2 lb boneless skinless chicken breasts (about 3 small ones)
2 tbsp olive oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
14 oz can crushed tomatoes (or 1 14 oz can whole tomatoes, crushed by hand)
2 canned chipotle peppers in adobo, chopped, plus 1 tsp adobo sauce from the can (use more if you like it spicier)
1 cup low sodium chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 bay leaf (optional)
1 tsp sugar (optional, to balance acidity)
1 to 1 1/2 tsp kosher salt, to taste
1/2 tsp freshly ground black pepper
8 to 12 small corn tortillas, for serving
1/4 cup fresh cilantro, chopped, for garnish
1 lime, cut into wedges, for serving
1 avocado, sliced, optional for topping
crumbled queso fresco or cotija, optional for topping

Directions

Pat the chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium high heat and brown the chicken 2 to 3 minutes per side until golden, you don't have to cook through. Remove chicken and set aside.
In the same pot add the thinly sliced onion and a pinch of salt. Sauté over medium heat until soft and starting to brown, about 6 to 8 minutes. Add the minced garlic and cook 30 seconds more until fragrant, don't let it burn.
Stir in the crushed tomatoes, chopped chipotle peppers and 1 tsp adobo sauce, the chicken broth, 1 tsp cumin, 1 tsp oregano, bay leaf if using, and 1 tsp sugar if the tomatoes taste too acidic. Scrape up any browned bits from the bottom of the pan.
Return the browned chicken to the sauce, reduce heat to low, cover and simmer gently for 18 to 22 minutes until the chicken is cooked through and tender.
Remove the chicken to a cutting board, discard the bay leaf, then shred the chicken with two forks or chop it roughly. Taste the sauce and adjust seasoning adding 1/2 to 1 tsp more salt if needed.
Return the shredded chicken to the pot, stir well so it soaks up the sauce and simmer uncovered 5 minutes to thicken and let flavors marry. If sauce is too thin, mash a little tomato against the side of the pot or simmer a bit longer.
Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds so they bend without cracking.
Assemble tacos or tostadas: spoon the chicken tinga onto tortillas, top with chopped cilantro, sliced avocado, a squeeze of lime and crumbled queso fresco or cotija if using.
Serve hot with extra lime wedges and more chipotle or adobo on the side for folks who want extra heat. Leftovers keep well in the fridge for 3 to 4 days and are great reheated for quick lunches.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.