Go Back
–+ servings

Tinga de Pollo (Chicken Tinga)

A flavorful Mexican dish made with shredded chicken in a smoky tomato sauce, perfect for tacos or tostadas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breasts or thighs
Sauce
  • 2 medium tomatoes roasted
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 chipotle in adobo sauce chopped
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp cumin
Toppings
  • 1 cup crumbled queso fresco
  • 1 cup sliced avocado
  • 1 cup chopped cilantro
  • 1 lime cut into wedges

Method
 

Cook the Chicken
  1. In a large pot, add the chicken and cover with water. Bring to a boil and cook for 20 minutes until fully cooked.
  2. Remove the chicken, let it cool slightly, and shred it using two forks.
Prepare the Sauce
  1. In the same pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
  2. Blend the roasted tomatoes, chipotle, oregano, cumin, and chicken broth until smooth.
  3. Pour the sauce into the pot with the onions and garlic, and simmer for 10 minutes.
Combine Chicken and Sauce
  1. Add the shredded chicken to the sauce, stir well, and cook for an additional 5 minutes to combine flavors.
Serve
  1. Serve the tinga in tacos or tostadas, topped with queso fresco, avocado, cilantro, and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gFiber: 3gSugar: 2g

Notes

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well.

Tried this recipe?

Let us know how it was!