Mexican Chicken Tinga

Mexican Chicken Tinga

Chicken Tinga made with shredded chicken, tomatoes, and chipotle chilis in adobo. Hearty and boldly flavored, this Mexican dish is ideal for tacos, burritos, tostadas, or as a chief dish with rice and beans.

One of my favourite places to buy groceries is a main Mexican supermarket chain a few blocks from the residence. I generally spend an awesome part of the afternoon there when I pass, simply on foot the aisles, checking new products, and coming across new flavors. In reality, a few of the Mexican recipes i have on the weblog inclusive of beef chili verde and chook posole, I found out by using asking different clients.

This chook tinga is some other delicious recipe i discovered on my latest experience to the shop. they have got a cooked ingredients segment in which you can have a loose (very) small cup to taste test. I tried the tinga, fell in love, and asked the attending team of workers for the list of ingredients and system. So, right here it is, an authentic tinga de pollo recipe which will try!


  • 3 cloves garlic, peeled and pounded
  • 1 bay leaf
  • 1 can (7.5 ounces) chipotle peppers in adobo sauce
  • 1 tablespoon canola oil
  • 2 tomatoes, chopped
  • 1/2 teaspoon dried Mexican oregano1 tablespoon salt
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon cumin
  • 1 onion, peeled and quartered
  • 1 onion, peeled and chopped
  • 3 pounds chicken breast


  1. In small, heavy-bottomed pot, set up hen breasts in a single layer. upload quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and sufficient water to cowl.
  2. deliver to a boil, skimming scum that floats on top. lower heat, cowl, and cook dinner in a barely a simmer for about 10 to fifteen mins or till thermometer inserted within the thickest a part of hen reads a hundred sixty five F.
  3. With a slotted spoon, put off bird from pot and allow to cool to touch. Coarsely shred fowl and preserve warm.
  4. pressure liquid the use of a first-class mesh sieve. Discard bay leaf and peppercorns. Reserve the softened onions and garlic and 1 cup of the broth.
  5. In a blender, combine chipotle peppers such as sauce, tomatoes, the softened onion quarters, garlic, and 1 cup reserved broth.
  6. In a huge pan over medium heat, heat oil. upload onions and cook until softened.
  7. upload pureed chipotle tomato sauce, vinegar, cumin, and oregano. bring to a simmer for approximately 2 to a few minutes.
  8. upload shredded fowl and retain to prepare dinner for approximately 7 to 10 mins or until heated and sauce is thickened. 
  9. Season with salt, if needed. Serve hot.

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