This Chicken Tinga recipe is easier and less elaborated than the Authentic Tinga recipe I previously posted a few years ago since that one is the traditional flavored with chorizo. This is the most popular version of Tinga all over Mexico, with fewer ingredients but still very tasty.
Tinga made with shredded chicken can also be made with pork or beef, but the key ingredient is always the onion, tomatoes and chipotle peppers. One of the many uses for Chicken Tinga in Central Mexico is as a filling for empanadas, tacos, and tlacoyos, and also as a topping for sopes and tostadas.
How to make Chicken Tinga
Chicken Tinga is a dish from the state of Puebla, the state where that famous “5 de Mayo” battle took place, in its capital ( Puebla City) back in 1862 when the Mexican army defeated the French armada.
Additionally to Chicken Tinga, Puebla has some of the most renowned dishes in the country, like Mole Poblano and Chiles en Nogada, which were created in some of the many convents in this colonial town. Puebla’s gastronomy is extensive; they have a large variety of stews including pipián verde, pipián rojo, manchamanteles, adobos, huaxmole, Mole verde, just to mention a few.
In addition, the candy industry in this state is highly regarded in the country since colonial times where candies were elaborated in convents, sugar mills, small artisanal shops run by families and still do nowadays.
If you ever get the chance to visit Mexico, the city of Puebla is located just 1 1/2 hour driving distance from Mexico City, the trip is really worthwhile, you will fall in love with the feel of the city, the beautiful climate, and their hospitable people. And of course the food, like this easy Chicken Tinga dish.
I lived there for a year and oh boy! It is just a gorgeous city to live in.
Chicken Tinga Recipe
Notes:
- Adjust a number of peppers to your personal liking.
- you can use leftover roasted chicken.
CHICKEN TINGA FOR THE BEST TACOS AND TOSTADAS
DIRECTIONS:
- Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
- Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple of tablespoons of water.
- Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper. If you like your Chicken Tinga a little dry, let it cook a little longer.
To serve, garnish with chopped parsley. You can serve Chicken Tinga as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.
How to make Tinga
Chicken Tinga Recipe
Ingredients
- 2 tablespoons of vegetable oil
- 1 medium white onion cut into slices
- 2 large garlic cloves finely diced
- 3 cups of tomato cut into cubes
- 2 tablespoons of parsley chopped extra to decorate
- 2 chipotle peppers in adobo chopped (the ones that come in a can) *
- 3 cups chicken cooked and shredded **
- Salt and pepper to taste.
Instructions
- Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
- Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple of tablespoons of water.
- Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.
- To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.
Notes
- Adjust a number of peppers to your personal liking.
- you can use leftover roasted chicken.
Nutrition
¡Buen provecho!
Mely,
I hope you enjoy this Chicken Tinga recipe and come back to let me know about it!
Nora Ceccopieri
Se me antoja una tostada con esa deliciosa tinga de pollo! Rico con sabroso!
Nammi
Hi Mely 🙂 Thank you for this recipe, this is a great way to use up left over roast 🙂
Anonymous
Hi Mely, can you use canned chicken breast for this recipe?
mmartinez
Hello,
I had never try canned chicken, but it doesn't hurt to try. Please let me know if you make it.
Happy Cooking!
Michael Long
Hi Mely! I love your recipes…I have tried a few and have loved them so I decided to make some more from your Independence day email to celebrate Mexican Independence day's.
For Chicken tinga your recipe sounds so easy and delicious…I was wondering if I added a packet of Sazon con culantro y anchiote would it ruin the flavor? Maybe not "ruin" it, but change it too much? Love the stuff and not sure if it would change the smoky, deep taste of the chipotle's.
Also what is the "right" time to use that stuff? I've seen Latin American use the stuff like salt…can I just use it on everything?
Thanks in advance and keep up the great blog…We love it and it's a great source for delicious authentic meals.
mmartinez
Hello Michael,
Thank you for trying the recipes. 😉 You can use your own taste to season the Tinga. The flavor for sure will change but I know it will taste good. That type of seasoning is for Puerto Rican and Cuban food, I'm not very familiar with it, I had tried on rice and it takes fine.
Thank you for your kind comments. Happy cooking!
Jen Lopez
I just made this lovely dish and it came out delicious! Thank you for your lovely recipes Mely
jose cerezo
Mely, puedo sustituir ó omitir el chile chipotle ya que me es difícil de encontrar?
mmartinez
Hola José,
EL chile chipotle es uno de los ingredientes más importantes de esta receta, el que le da ese sabor único a la tinga. Pero entiendo que si no lo encuentras puedes usar guajillo o un poquito de chile ancho con chile de árbol.
Paco Saldivar
Thank you for sharing this recipe, I’m form Puebla and live in New York, and I was craving this dish. My mom used to make corn empanadas with tinga. It tastes very closed to the one my mom made for us growing up.
mmartinez
Hello Paco,
Thank you for trying the recipe. Provecho!
Cynthia Maradiaga
Amazing! Followed your recipe and it came out so delicious.
Glen Spencer
Hello mrs. Martinez I’m wondering when following your recipe is it good to cook with fresh cilantro or could I use cilantro leaves or coriander I also made up what I call a Mexican spice point I don’t know if they use such a thing in Mexico it’s made out of chili powder Chipotle powder oregano cumin and I use t a g i n lime chili seasoning but it’s still lacking the cilantro taste and I’m wondering with cilantro flakes or coriander help in that area too any suggestions will help thank you
Mely Martínez
Hello Glen,
You can make the recipe your own by adding the cilantro if you want. Spice mixes are not very common in our cuisine, the combination that you describe it is more like a Tex- Mex spice mix.
Veronica Arizmendi
My husband is from Mexico City and is very picky about food. I made this for him and he loved it! I used the entire can of the chipotle peppers to give a ton of flavor.
Mely Martínez
Hello Veronica,
That is a lot of flavor! Enjoy! And thanks for trying the recipe.
Kathrin
This was amazingly delicious. I only used one of chipotle pepper and it still had plenty of spice for my husband and I. My son thought it was a little too much, but he’s a lightweight. We wrapped this in some flour tortillas with melted cheese. Perfect. I will definitely make this again.
Thank you for sharing, Mely.
Reina L-F
Hi, first time posting. I was wondering, could this recipe be used in the slow cooker?
Mely Martínez
Hello Reina,
I have never tried it, if you do, please let me know how it turns out. Happy cooking!
Deb
Dear Mely,
I made these last night in tostada form, smashed avocado with lemon juice and salt spread as the first layer, then some shredded sharp cheddar cheese, the Chicken Tinga, small dollops of sour cream a few pickled jalapenos and ground black pepper. AMAZING!! Followed your Tinga recipe to the T.
Just recently found your site, and now I’m a true follower. I’ve made several of your recipes and they all turn out absolutely delicious.
Thank you for sharing your talent.
Deb
Mely Martínez
Hello Deb,
That combination sounds delicious! Happy cooking!