This authentic chicken tinga recipe is made with shredded chicken that's been simmered in a rich tomato sauce. Chipotle peppers give the sauce its smoky flavor and Mexican charm.
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Love Mexican recipes and looking to turn up the heat on your taco Tuesday? Then give this authentic chicken tinga recipe a try. It's a great way to serve up tacos, tostadas, and burrito bowls.
Y'all know how much I love Mexican cuisine! Since I grew up on the Mexican border, I have a great affinity for Mexican dishes. This one is one of my favorites because you can serve it different ways, making it perfect for families. Lately I've been eating mine on a taco salad with my air fryer tortilla strips on top. While everyone else eats them as chicken tacos with warm tortillas.
If you want to make this on busy weeknights, I suggest shredding a rotisserie chicken and skip the steps to cook the chicken. Just make the sauce (reduce chicken broth to one cup) let it simmer for about twenty minutes, add the chicken and simmer for another 5-10 minutes. Done!
This authentic chicken tinga tastes delicious with another Mexican staple, my homemade guacamole!
Ingredients
- Onion - I always cook with yellow onion, but white onion is more traditional in Mexican cooking.
- Garlic - freshly chopped garlic cloves or use a garlic paste as a time saver!
- Tomato paste - adds a deep tomato flavor
- Chipotle sauce or chipotle peppers in adobo suace - use what you can find at your grocery store. If you can find "adobo sauce" or "chipotle sauce" or "chipotle puree" use that. If you can only find "chipotle peppers in adobo sauce" use one chile from the small can. Be sure to remove the stem if it's attached.
- Diced tomatoes - I used canned diced tomatoes, but fresh Roma tomatoes can also be used. You'll need about four.
- Chicken stock or broth - I always use low sodium.
- Chicken - you have choices here. I used boneless, skinless chicken breasts. But you can use cut up chicken pieces to get a mixture of white and dark meat, or just use chicken thighs. And if you want to save time, use shredded rotisserie chicken and skip the steps to cook the chicken.
- Oil - to cook the chicken. Use olive oil, canola oil, or vegetable oil.
- Salt and black pepper to taste - to season the chicken and the tinga sauce.
- Tortillas - use flour tortillas or corn tortillas, warmed on a dry skillet (please don't use the microwave). You could also just use premade crunchy taco shells, or store bought or homemade tostada shells (corn tortillas that have been fried flat).
- Toppings - shredded lettuce, cotija cheese, queso fresco, cheddar cheese, fresh tomatoes, pico de gallo, avocado, fresh sand squeezed lime, and sliced radish are all great choices to top our chicken tinga tacos!
Directions
1) Heat some oil in a large skillet over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Add the garlic, cook for one minute. Add the tomato paste, chipotle sauce (or finely chopped chipotle chile) diced tomatoes (partially drained if very watery) and one cup chicken stock. Bring to a gentle boil and simmer for five minutes.
2) While the tinga sauce simmers, season both sides of the chicken with salt and pepper. Heat a large skillet or Dutch oven with some oil and sear both sides of the chicken until golden brown. Add the tinga sauce and the remaining one cup of chicken broth to the pot of chicken and simmer until the chicken is cooked to an internal temperature of 165 degrees F, about 15 to 20 minutes. Remove chicken from the sauce and shred with two forks.
3) Add the tinga sauce to a blender and blend until smooth. Blend in batches depending on the size of your container. DO NOT overfill your blender with hot liquid, as it will explode.
4) Return the shredded chicken and the tinga sauce to the pot and heat through.
5) Serve as tacos, tostadas, or with Mexican rice and Tex Mex pinto beans, or refried beans.
Tips
- Skip using raw chicken breasts and use shredded rotisserie chicken instead. Reduce chicken broth by one cup.
- Stir some sour cream (to taste) into the chicken tinga and serve over rice. YUMMY!
Can I make this in the crockpot/slow cooker?
Yes, simply season your chicken breasts with salt and pepper then place in the slow cooker. Pour the remaining ingredients (not the tortillas or toppings) and cook until the chicken is 165 degrees F., about three hours. I prefer cooking on low heat, but you can cook on high as well. Shred chicken and serve as desired.
How to store
Store any leftovers tightly covered or in an airtight container for 3-4 days.
Reheat on the stovetop or in the microwave until heated through.
Freeze in freezer safe containers for up to three months. Thaw overnight in the refrigerator and reheat.
More Mexican inspired recipes
- Rotisserie Chicken Enchiladas
- Mexican Corn Pasta Salad
- Ground Beef Queso Dip
- Instant Pot Carne Guisada
📖 Recipe
Authentic Chicken Tinga
Ingredients
- 2 tablespoon oil divided use
- 1 cup onions sliced
- 2 teaspoon garlic minced or garlic paste
- ½ tablespoon tomato paste
- 1 tablespoon chipotle sauce or 1 chipotle pepper
- 14 oz diced tomatoes canned or 4 fresh
- 2 cups chicken broth divided use
- 1.5 lb boneless skinless chicken breasts
- Salt and black pepper to taste
Topping ideas:
- Cotija cheese, queso fresco, shredded pepper Jack
- Shredded lettuce, sliced radish, cilantro, pico de gallo, squeeze of fresh lime
Instructions
- Heat a tablespoon of oil in a large skillet over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Add the garlic, cook for one minute. Add the tomato paste, chipotle sauce (or finely chopped chipotle chile) diced tomatoes (partially drained if very watery) and one cup chicken stock. Bring to a gentle boil and simmer for five minutes.
- While the tinga sauce simmers, season both sides of the chicken with salt and pepper. Heat a large skillet or Dutch oven with a tablespoon of oil and sear both sides of the chicken until golden brown. Add the tinga sauce and the remaining one cup of chicken broth to the pot of chicken and simmer until the chicken is cooked to an internal temperature of 165 degrees F, about 15-20 minute. Remove chicken from the sauce and shred with two forks.
- Add the tinga sauce to a blender and blend until smooth. Blend in batches depending on the size of your container. DO NOT overfill your blender with hot liquid, as it will explode.
- Return the shredded chicken and the tinga sauce to the pot and heat through. Season with salt and black pepper to taste.
- Serve as tacos, tostadas, or with Mexican rice and Tex Mex pinto beans, or refried beans.
Notes
- Skip using raw chicken breasts and use shredded rotisserie chicken instead. Reduce chicken broth by one cup.
- Stir some sour cream (to taste) into the tinga sauce and serve over rice. YUMMY!
- If using chipotle peppers, be sure to remove any stems if attached.
- To make in the slow cooker: Yes, simply season your chicken breasts with salt and pepper then place in the slow cooker. Pour the remaining ingredients (not the tortillas or toppings) and cook until the chicken is 165 degrees F., about three hours. I prefer cooking on low heat, but you can cook on high as well. Shred chicken and serve as desired.
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