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!
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!
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!
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.
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.
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!
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!
¡Buen provecho!
Mely,
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.
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? It looks delicious!
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!