Make This Chicken Tinga Tonight, Eat Well For a Week

Plate of tinga alongside tacos de tinga topped with shredded lettuce, salsa, crema, queso, and avocado
February 20, 2024
By Miguel Guerrero

Tinga de pollo (chicken tinga) is our ideal weeknight dinner. Rich in protein and full of flavor, it comes together surprisingly quickly. Odds are, you already have these ingredients in your pantry and fridge. And if you're feeling pressed for time, stop by your local Whole Foods for a rotisserie chicken to skip the boiling step (and grab a bag of masa harina while you're at it, because fresh tortillas are worth it). Seriously, tender shredded chicken bathed in a tomato-based sauce infused with adobo and chipotle peppers: what's not to love?

The best part is, this is just as delicious a day (or two, or three) later. Serve it atop rice, tostadas, or to fill enchiladas or flautas.
Tinga de Pollo (Chicken Tinga)

Tinga de Pollo (Chicken Tinga)

Miguel Guerrero

Servings

5

Ingredients

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    • 2 boneless chicken breasts

    • ½ onion, peeled

    • 2 cloves garlic, peeled

    • 1 bay leaf

    • 1 tbsp salt

    • Water

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    • 4 Roma tomatoes, diced or halved

    • 2 cloves garlic, peeled

    • 1 tbsp sauce from a can of chipotles in adobo (plus 1 optional chipotle chile, for extra heat)

    • 1 tsp dried oregano

    • ½ tsp ground cumin

    • 1 tsp chicken bouillon (or more, to taste)

    • 1 cup chicken broth

    • 1 medium onion, sliced (to be sautéed separately, not blended with sauce)

    • Olive oil

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    • Crema

    • Shredded lettuce

    • Queso fresco, crumbled

    • Avocado, sliced

    • Corn tortillas

    Directions

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      1. In a pot, place the chicken breasts along with the halved onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.

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      1. In a skillet, heat ½ tbsp of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the tomatoes and cook until softened, about 5 minutes. Remove from heat and let cool slightly.

      2. Transfer the cooked garlic and tomatoes to a blender. Add chicken bouillon, adobo sauce, chipotle chile, oregano, cumin, and chicken broth. Blend until it reaches a smooth, uniform, pourable consistency. Taste the sauce and adjust the amount of chicken bouillon if necessary until properly seasoned.

      3. In the same skillet used for sautéing garlic and tomatoes, add ½ tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes. Pour the blended sauce into the skillet with the sautéed onions. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld together.

      4. Add the shredded chicken to the sauce and stir until well combined. Cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.

      5. Serve the tinga hot on a fresh tortilla, garnished with shredded lettuce, salsa, crema, crumbled queso fresco, and sliced avocado. ¡Provecho!

      3 comments

      MASIENDA |

      Hi Margaret! So glad you like the chicken tinga, thank you! For a beef version, we recommend using beef shoulder. It shreds really well and works great with the same sauce. Let us know how it turns out if you try it!

      MARGARET ORTEGA |

      I enjoy your chicken tinga. I would like to make this using beef. What type of beef meat would you use? Or maybe you might share one of your recipes. Muchas gracias!

      DONNIE |

      Loved this recipe! Seems more authentic than some others out there.

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