Chicken tinga is the glorious result when chipotle peppers in adobo do what they do best: turn a simple slow braise into a smoky, spicy, and deeply savory pot of amazingness. The technique is traditional, starting with simmering the chicken in water with onion and garlic to build a flavorful stock, then shredding the meat and folding it into a blended chipotle sauce before everything simmers together. It’s a recipe that rewards a little patience and produces a filling versatile enough to work in tacos, quesadillas, or over rice all week long.
Tostadas are the classic serve here: set out the shredded chicken tinga, sliced avocado, crumbled queso fresco, Mexican crema. Shredded iceberg and let everyone assemble their own. The chipotle sauce is blended smooth with reserved chicken broth, which keeps the final mixture moist without being watery. Adjust the heat to your preference by using fewer chipotle peppers, though the full can produces a warmth that’s real but manageable. Leftover tinga reheats well and honestly tastes better the next day once the flavors have had time to settle.
How to Make Chicken Tinga
Poach and Shred the Chicken
Place the 2 pounds of chicken breast in a medium pot with 6 cups of water, 2 teaspoons of salt, 1 garlic clove, and 2 onion quarters. 
Cover and simmer over medium to high heat for about 30 minutes until cooked through.
Reserve the stock.
Allow the chicken to cool enough to handle, then shred it into rough pieces with your hands or two forks.
Make the Chipotle Sauce
Add the remaining quartered onion, 1 quartered tomato, the full 7-ounce can of chipotle peppers in adobo, 2 teaspoons of salt, 1 chopped garlic clove, and enough reserved chicken broth to fill the blender halfway.
Blend until completely smooth.
Simmer the Tinga
Heat a quarter cup of corn oil in a deep pan over medium heat.
Cook the 3 remaining chopped onions until translucent, about 5 to 6 minutes.
Add the 4 chopped tomatoes and cook for 10 more minutes.
Stir in the shredded chicken, the blended chipotle sauce, and more broth if needed.
Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
Adjust salt and serve over tostadas with avocado, queso fresco, and crema.
Chicken Tinga
- Total Time: 70 minutes
- Yield: Serves 10 1x
Description
A flavorful Mexican dish of shredded chicken in a spicy tomato and chipotle sauce, perfect for a tostada buffet.
Ingredients
- 1 large tomato, quartered
- 4 large tomatoes, chopped
- 2 onions, quartered
- 3 onions, chopped
- 2 garlic cloves, chopped
- 1 7 ounce can of chipotle peppers in adobo sauce
- 4 teaspoons of salt, more or less to taste
- 2 pounds skinless/boneless chicken breast
- 6 cups of water
- 1/4 cup of corn oil
- Corn Tostadas, freshly made or store bought
- Iceberg lettuce, finely sliced (optional)
- Avocado, pitted, peeled and sliced
- Mexican crema or sour cream
- Queso fresco or Cotija, crumbled
- Salsa of your choice (optional)
- Radishes, sliced (optional)
Instructions
- In a medium sized pot: place chicken, 6 cups of water, 2 teaspoons of salt, 1 garlic clove, and 2 quarters of an onion. Cover and simmer for about 30 minutes on medium to high heat. Reserve the stock. Allow the chicken to cool and then shred it.
- In a blender add the remainder of the quartered onion and 1 tomato, a can of chipotle peppers in adobo sauce, 2 teaspoons of salt and 1 chopped garlic clove, and enough chicken broth to fill the blender half way and blend until smooth.
- Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, for about 5 to 6 minutes. Then add chopped tomato and cook for an additional 10 minutes. Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer covered for 10 minutes. Add salt to taste.
- In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or till crisp and golden. Drain on paper towels. Keep warm in foil in 250 degrees oven. Store bought tostadas can also be used.
- To assemble, place a warm tostada on a serving plate; spoon on chicken tinga, then lettuce (optional), 1 or 2 slices of ripe avocado and crumbed queso fresco and crema or sour cream. Drizzle with your favorite homemade salsa to taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 800
- Fat: 15
- Carbohydrates: 15
- Fiber: 3
- Protein: 25
Frequently Asked Questions
How spicy is chicken tinga?
The full can of chipotle peppers in adobo makes this quite spicy. For a milder version, use half the can or remove the seeds from the chipotle peppers before blending.
Can I make chicken tinga ahead of time?
Yes, and the flavour improves the next day as the chicken absorbs more of the chipotle sauce. Store it refrigerated for up to 3 days and reheat gently, adding a pour of chicken broth if the mixture has dried out.
Can I use rotisserie chicken to save time?
Rotisserie chicken works well as a shortcut. Shred the meat and add it directly to the cooked chipotle tomato sauce. Simmer together for 10 minutes to let the chicken absorb the sauce flavour.
