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You are here: Home » Chicken

Chicken Tinga Recipe

Published: Apr 17, 2015 · Updated: Dec 3, 2020 by Mely Martínez

JUMP TO RECIPE

This chicken tinga recipe is a much easier and less elaborated version of the authentic tinga recipe I previously posted a few years ago since that one is traditionally flavored with chorizo. This is the most popular version of chicken tinga all over Mexico with fewer ingredients but, still very tasty!

Chicken Tinga recipe
Jump to:
  • What Is Chicken Tinga
  • The History Behind Chicken Tinga
  • Video Tutorial On How To Make Mexican Tinga
  • Chicken Tinga Recipe
  • How To Make Mexican Chicken Tinga: Step By Step Tutorial
  • More Authentic Mexican Recipes To Enjoy
  • 📖 Recipe
  • 💬 Comments

What Is Chicken Tinga

Tinga is made with shredded chicken but can also be made with pork or beef. The key ingredients are always the onion, tomatoes, and chipotle peppers. It's what really gives it that delicious flavor as well as that bright red color most people know it for. 

One of the many uses for chicken tinga in Central Mexico is as a filling for empanadas, tacos, and tlacoyos. Many people also use it as a topping for sopes and tostadas!

Chicken Tinga recipe

The History Behind Chicken Tinga

Chicken tinga is a dish from the state of Puebla, the state where that famous “Cinco de Mayo” battle took place, in its capital ( Puebla City) back in 1862 when the Mexican army defeated the French armada.

Besides this chicken tinga dish, 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.

As you can see, Puebla knows what it is doing so clearly this tinga dish is just another must-have! 

Note: If you ever get the chance to visit Mexico, the city of Puebla is located just within a 1 and ½ 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!

chicken tinga tostada

Video Tutorial On How To Make Mexican Tinga

If you prefer to watch a recipe video, here is a video tutorial showing you how to make this tinga recipe step by step. If not, keep reading to follow along with the written instructions!

Chicken Tinga Recipe

Here is the list of ingredients you will need...

  • Vegetable oil
  • White onion slices
  • Garlic cloves 
  • Cubed tomatoes
  • Chopped parsley 
  • Chipotle peppers in adobo 
  • Cooked shredded chicken 
  • Salt to taste 
  • Pepper to taste

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

Quick Cooking Tips

  • Adjust the number of peppers to your personal liking. Depending on how spicy you like it, you can always reduce the number of chipotle peppers you use in the sauce. 
  • Use leftover roasted chicken. If you don't have time to make a batch of shredded chicken, you can also buy a rotisserie chicken and shred the chicken that way. Or, you can use some leftover from another recipe. 

JUMP TO FULL INSTRUCTIONS

ingredients needed to make Mexican tinga

How To Make Mexican Chicken Tinga: Step By Step Tutorial

To make things easier for you, I am going to breakdown the directions to this recipe into sections.

Cook The Garlic And Onions

  • Heat oil in a large frying pan over medium heat and add the sliced onions. Stir-fry for 3 minutes and then stir in the chopped garlic cloves.
  • Cook for another 2 minutes until fragrant.

Add Tomatoes

  • Mix in the chopped tomatoes and parsley with the cooked onions and garlic.
  • Lower the heat, stir and let cook until the chopped tomatoes start releasing their juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough, add a couple of tablespoons of water.

Finish By Adding Chicken And Chipotle Peppers

  • Finally, add the chicken and chopped chipotle pepper to the rest of the cooked ingredients.
  • Simmer everything together for about 8 more minutes until all the flavors had blended.
  • Season with salt and pepper.

Cooking Tip: If you like your chicken tinga a little dry, let it cook a little longer.

step by step photos to make chicken tinga recipe

How To Store Chicken Tinga

To properly store this chicken recipe, make sure to use an airtight container to help the chicken not dry out and maintain its delicious flavors while in the fridge. 

If you have leftovers, this dish freezes well for about a month. 

What To Serve With Tinga

I highly recommend serving this chicken tinga recipe as a main dish topped off with some additional chopped parsley with some Mexican rice and a salad. You can also use the tinga as a topping for tostadas, sopes, or for empanada filling!

tostada topped with tinga, red onions, queso fresco and parsley

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for chicken tinga, take a look at some of these other authentic Mexican recipes:

  • Doña Maria Chicken Mole Recipe
  • Chicken With Creamy Poblano Sauce
  • Arroz Con Pollo
  • Braised Chicken With Tomatoes
  • Pollo Asado Adobo

I hope you make this recipe for Mexican chicken tinga! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

Chicken Tinga recipe

¡Buen provecho!
Mely,

📖 Recipe

Chicken Tinga recipe

Chicken Tinga Recipe

Mely Martínez
This Chicken Tinga recipe is less elaborate than the one you will find elsewhere. This is the most popular version of Chicken Tinga all over Mexico, with the right ingredients and amazingly tasty. Tinga can also be made with pork or beef, and chipotle peppers. Come and see the tutorial-recipe!
4.9 from 38 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Chicken
Cuisine Mexican
Servings 6
Calories 185 kcal

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.

Video

Notes

  • Adjust a number of peppers to your personal liking.
  • you can use leftover roasted chicken.

Nutrition

Serving: 4ozCalories: 185kcalCarbohydrates: 5gProtein: 11gFat: 13gSaturated Fat: 6gCholesterol: 42mgSodium: 128mgPotassium: 327mgFiber: 1gSugar: 2gVitamin A: 895IUVitamin C: 15mgCalcium: 22mgIron: 0.9mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Juan Dominguez

    February 11, 2021 at 9:03 am

    5 stars
    Thank you for sharing an easy recipe for Tinga. Muchas gracias!

    Reply
    • Mely Martínez

      February 11, 2021 at 12:32 pm

      Hello Juan,
      Thank you for trying the Chicken Tinga recipe. Happy cooking!

      Reply
  2. Mimi

    January 24, 2021 at 6:03 pm

    This is fabulous! I love everything about this dish! In the photo, what is the chicken tinga sitting on? It looks like a flatbread?! Thank you for this recipe, and congratulations on all your success!

    Reply
    • Mely Martínez

      January 25, 2021 at 1:01 pm

      Hello Mimi,
      The chicken tinga is on a crispy fried tortilla that we call tostada. Saludos!

      Reply
  3. Deb

    June 17, 2020 at 8:20 am

    5 stars
    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

    Reply
    • Mely Martínez

      June 18, 2020 at 12:05 pm

      Hello Deb,
      That combination sounds delicious! Happy cooking!

      Reply
      • Jessica

        August 26, 2021 at 3:25 pm

        Hi! Making this dish tonight and I am wondering if you mean 2 whole cans of the chipotle peppers or just 2 single ones from the can?

      • Mely Martínez

        August 29, 2021 at 3:04 pm

        Hello Jessica,

        2 chipotle peppers only

  4. Reina L-F

    April 23, 2020 at 9:11 am

    Hi, first time posting. I was wondering, could this recipe be used in the slow cooker?

    Reply
    • Mely Martínez

      April 23, 2020 at 1:00 pm

      Hello Reina,

      I have never tried it, if you do, please let me know how it turns out. Happy cooking!

      Reply
  5. Kathrin

    April 08, 2020 at 4:39 pm

    5 stars
    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.

    Reply
  6. Veronica Arizmendi

    April 03, 2020 at 11:06 am

    5 stars
    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.

    Reply
    • Mely Martínez

      April 03, 2020 at 3:47 pm

      Hello Veronica,
      That is a lot of flavor! Enjoy! And thanks for trying the recipe.

      Reply
  7. Glen Spencer

    November 21, 2019 at 5:15 pm

    5 stars
    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

    Reply
    • Mely Martínez

      November 22, 2019 at 8:08 am

      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.

      Reply
  8. Cynthia Maradiaga

    August 24, 2019 at 8:28 pm

    5 stars
    Amazing! Followed your recipe and it came out so delicious.

    Reply
  9. Paco Saldivar

    April 20, 2018 at 10:00 am

    5 stars
    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.

    Reply
    • mmartinez

      April 20, 2018 at 9:22 pm

      Hello Paco,
      Thank you for trying the recipe. Provecho!

      Reply
  10. jose cerezo

    May 28, 2017 at 8:59 am

    5 stars
    Mely, puedo sustituir ó omitir el chile chipotle ya que me es difícil de encontrar?

    Reply
    • mmartinez

      May 28, 2017 at 7:13 pm

      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.

      Reply
  11. Michael Long

    September 15, 2015 at 5:52 pm

    5 stars
    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.

    Reply
    • mmartinez

      September 15, 2015 at 11:10 pm

      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!

      Reply
    • Jen Lopez

      July 22, 2016 at 1:48 am

      5 stars
      I just made this lovely dish and it came out delicious! Thank you for your lovely recipes Mely

      Reply
  12. Anonymous

    August 25, 2015 at 6:05 pm

    5 stars
    Hi Mely, can you use canned chicken breast for this recipe? It looks delicious!

    Reply
    • mmartinez

      August 25, 2015 at 11:55 pm

      Hello,
      I had never try canned chicken, but it doesn't hurt to try. Please let me know if you make it.

      Happy Cooking!

      Reply
  13. Nammi

    April 18, 2015 at 3:45 am

    5 stars
    Hi Mely 🙂 Thank you for this recipe, this is a great way to use up left over roast 🙂

    Reply
  14. Nora Ceccopieri

    April 17, 2015 at 10:35 pm

    5 stars
    Se me antoja una tostada con esa deliciosa tinga de pollo! Rico con sabroso!

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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