Tinga de Pollo, shredded chicken in a rich, spicy tomato-chipotle sauce with sliced onions. Easy to make, this typical Mexican chicken recipe is made with only a few ingredients which makes it perfect for everyday meals!
Tinga de Pollo is a classic dish originating from the Mexican state of Puebla but is commonly found throughout Mexico as a popular dish for tacos and tostadas. It is an irresistible dish that is enjoyed year-round, but especially during the patriotic Mexican holidays.
This recipe calls for chipotle chiles in adobo sauce, the smoky flavor of the chipotle is what adds that distinctive flavor to this dish. If you like a spicier dish, feel free to add an extra chipotle or two. This chile sauce draws out the flavors of the meat and vegetables.
Step-by-Step Instructions:
- Cook and shred the chicken breast.
- In a large skillet or Dutch oven, saute the onions until they are transparent.
- Add the shredded chicken, and cook for 3-4 minutes on low heat.
- Blend the garlic, tomatoes, chicken broth, and chipotle in a blender and add to the chicken mixture.
- Cook for 10 to 15 additional minutes on low heat or until most of the liquid has evaporated
- Place the chicken mixture on a fried or baked tostada shell, and top with your favorite toppings.
- This Chicken Tinga recipe can be frozen in an airtight container.
Leftover Tinga de Pollo uses:
- Chicken tinga is perfect for tacos!!
- Delicious in a rice bowl
- Perfect burrito filling
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