Blog| Mexican Food Journal

Chicken Tinga

A Great Taco Filling or Tostada Topping

Chicken Tinga, a classic shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.

Tinga is served throughout Mexico. There is also a beef version. This recipe is so good that you may want to make a double batch to keep in the freezer.

How to Make

Gather your ingredients.

1 pound whole boneless chicken breast
4 plum tomatoes
1 ¼ large white onions
3 cloves of garlic
2 tablespoons canned chipotle
1 teaspoon Mexican oregano
¼ teaspoon black pepper
1 cup chicken broth
3 tablespoons cooking oil
Salt to taste

HOW TO MAKE CHICKEN TINGA | 1-MINUTE VIDEO

Start by making the shredded chicken.

In a large saucepan cover the chicken with an inch of water.
Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
Remove chicken from the cooking water. Save the broth.
Allow chicken to cool to the touch.
Finely shred the chicken. Cut the chicken into 1″ pieces then pull apart with your fingers.

Prepare the chipotle tomato sauce while the chicken is cooking.

Clean, seed, and chop the tomatoes.

Add tomatoes to your blender.
To your blender, add 2 tablespoons canned chipotle, 1 clove of garlic, 1 teaspoon Mexican oregano, ¼ teaspoon black pepper, and 1 cup of the reserved chicken broth.
Blend until smooth. About 1 minute.

Prepare the tinga.

Thinly slice 1 large white onion. Yields approximately 1 ½ cups.

Slice 2 cloves of garlic.

Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
Add the sliced onions to the pan. Cook until the onion starts to become translucent in about 4 minutes. Do not allow the onion to brown.
Add the sliced garlic to the pan cook for 1 more minute.

Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic. Cook for 5 minutes. The sauce will start to reduce.
Turn the heat to low.

Cooking Chicken in Chipotle Tomato Sauce

Add the shredded chicken to the pan and mix well with the sauce.

Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.
Salt to taste.

How to Serve

Tinga makes a great filling for the following:

Tinga tacos – You can make chicken tinga tacos with either corn tortillas or flour tortillas. My favorites are tacos made with corn tortillas but tacos made with flour tortillas are still excellent.
Tinga tostadas
Tinga burritos

Print Recipe

3.62 from 99 votes

Chicken Tinga Recipe

Chicken Tinga [teen – GA], a shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Dish

Cuisine: Mexican

Keyword: chicken tinga recipe, tinga de pollo recipe, tinga recipe

Servings: servings

Calories: 109kcal

Author: Douglas Cullen

Ingredients

1 pound whole boneless chicken breast
4 plum tomatoes
1 ¼ large white onions
3 cloves of garlic
2 tablespoons canned chipotle
1 teaspoon Mexican oregano
¼ teaspoon black pepper
1 cup chicken broth
3 tablespoons cooking oil
Salt to taste

Instructions

SHREDDED CHICKEN
In a large saucepan cover the chicken with an inch of water.
Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
Remove chicken from the cooking water. Save the broth.
Allow chicken to cool to the touch.
Finely shred the chicken. Cut the chicken into 1″ pieces then pull apart wth your fingers.
CHIPOTLE TOMATO SAUCE
Clean, seed and chop the tomatoes.
Add tomatoes to you blender.
Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.
Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, ¼ teaspoon black pepper to blender.
Then add 1 cup of the reserved chicken broth.
Blend until smooth. About 1 minute.
PREPARATION
Thinly slice 1 large white onion. Yields approximately 1 ½ cups.
Slice 2 cloves of garlic.
Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.
Add the sliced garlic to the pan cook for 1 more minute.
Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.
Cook for 5 minutes. The sauce will start to reduce.
Turn the heat to low
Add the shredded chicken to the pan and mix well with the sauce.
Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.
Salt to taste.
Serve as a taco or tostada filling.

Notes

Preparation

This chicken tinga recipe calls for canned chipotle in adobo sauce. You should be able to find them in nearly any market in the chile and salsa section or the Hispanic section.

Reheating

Reheat in the microwave or in a saucepan with a splash of water so that it doesn’t dry out and stick.

Storage

It will keep well for 3 days in the refrigerator.
Chicken Tinga freezes very well. Make a double batch and keep it on hand for when you need a quick meal.

Nutrition

Difficulty – Easy

Don’t be intimidated by what appears to be a great number of steps in the recipe. Preparation is divided into 3 simple parts: preparing the shredded chicken, making the sauce, and assembling the dish.

Equipment Needed

Cutting board
Knife
Kitchen spoon
Large saucepan
Large frying pan
Blender

Other Taco Fillings You Might Like

Our cactus salad and rajas con queso are great options for vegetarian taco fillings.
Shredded beef

More Chicken Recipes

Garbanzos With a Guajillo Chile Sauce

Beans

Spicy Chick Peas

This side dish made with garbanzo beans, carrots and onion takes just over 20 minutes to prepare if you already have the guajillo chile salsa prepared. Garbanzos and guajillo chiles are a great combination, packed with flavor but not too spicy. It is delicious served hot or cold.

Garbanzo Beans In Guajillo Chile Sauce — Garbanzo Beans, Carrots and Onion In a Guajillo chile sauce.

Equipment Needed

Cutting board
Knife
¼ cup measuring cup
Medium/large frying pan
Kitchen spoon
Serving dish

Print Recipe

4.80 from 5 votes

Garbanzo Beans With a Guajillo Chile Sauce

Garbanzo beans, carrot and onion in a guajillo chile sauce that can be served hot or cold.

Prep Time10

Cook Time12

Total Time22

Course: Side Dish

Cuisine: Mexican

Keyword: chick peas, garbanzos

Servings:

Calories: 305kcal

Author: Douglas Cullen

Ingredients

2 cups cooked garbanzo beans
2 cup medium carrots diced about 1
1 cup medium white onion diced about 1
2 cloves of garlic minced
¼ cup of parsley chopped finely
¼ cup guajillo chile salsa
⅛ teaspoon black pepper
4 tablespoons of olive oil
Salt to taste

Instructions

Dice the carrots and onion
Chop the parsley finely
In a pan over medium heat add the olive oil
Add the diced carrots and sauté for 4 minutes
Add the diced onion and garlic and sauté for 4 more minutes
Add the garbanzo beans and continue to cook for 2 more minutes
Add the guajillo chile salsa and black pepper and cook for 2 more minutes until the salsa has reduced and has coated the garbazo beans
Salt to taste
Transfer to a serving dish and garnish with a parsley sprig

Notes

This recipe makes 4 generous portions or 6 smaller portions.

It will keep in the refrigerator for 3 days.

This dish is vegan.

Nutrition

More Bean Recipes

Serrano Chile

Chiles

Serrano chiles [Pronounced say RON oh] are fresh green chiles typically used to add flavor and heat to salsas and other dishes. It has a bright, sharp taste and is quite hot. Serrano chiles appear in so many dishes it’s hard to imagine Mexican cuisine without them.

Serrano chiles look like skinny mini jalapeño chiles and measure about 1 ½ inches to 2 inches long. As serranos ripen they turn orange and then red.

How to Use

Serrano chiles are used in an infinite number of dishes. You don’t need to peel serrano the chiles to use them. Remove the stems. Removing the seeds and veins will reduce the heat but is not necessary. The seeds are edible. You can substitute jalapeños in recipes that call for serranos just a bit more because jalapeños aren’t as hot.

How Hot are Serrano Peppers?

On the Scoville heat units scale which ranks the heat of chile peppers, serrano chiles register between 10,000 to 23,000 Scoville heat units. For a comparison, jalapeño chiles register between 3,500 and 8,000 Scoville heat units.

Other Names

Serrano chiles are also known as serrano peppers and serrano chilis.

Recipes That Use Serrano Peppers

More Fresh Chiles

Poblano Chiles

Mauricio’s for Shrimp

Places and Events

Eat Seafood Like a Local in Puerto Vallarta

Seafood restaurants are abundant in every beach town in Mexico. Puerto Vallarta is no exception. A popular spot for shrimp and seafood is Mauricio’s Restaurant located on the highway to Ixtapa. We have eaten there for years. It is a family-style restaurant that offers a great meal for a great price. This is how locals like to eat seafood.

Shrimp Platter at Mauricio's — The #3 Combo

We always order the shrimp but Mauricio’s also prepares fish very well.

The #3 Combo for $154 pesos gets you the following:

Tostadas with pico de gallo
A cup of shrimp soup
A smoked marlin tostada
3 kinds of shrimp, breaded, “a la diabla,” and “a la mantequilla”
A green salad
Fried banana with Lechera for dessert
Kahlua on ice to finish the meal

Smoked Marlin and Carrot Tostada at Mauricio's — Smoked Marlin Tostada with Carrots

Smoked marlin tostadas get the meal started.

Salsas and Tostadas at Mauricio's — The Salsa Selection

Endless tostadas and salsa of every kind to go with them.

Pico de Gallo at Mauricio's — Fresh Pico de Gallo

You get fresh pico de gallo to go with the tostadas too.

Shrimp Soup at Mauricio's — Spicy Shrimp Soup

A cup of spicy shrimp soup is another one of the starters.

Fried Banana with Lechera at Mauricio's — Fried Banana with Lechera

And to finish your meal they give you a fried banana drizzled with Lechera, sweetened condensed milk.

If you like shrimp, be sure to give Mauricio’s Puerto Vallarta a try. It’s a great value and you won’t leave hungry.

Another favorite in Vallarta is El Colegita which has a couple of locations, one in Marina Vallarta and one on the highway to Nuevo Vallarta.

Fish Market – Puerto Vallarta

Places and Events

Mercado del Mar

One of the best parts about visiting Puerto Vallarta is the abundance of fresh locally caught fish and seafood available year-round. When you are in town, be sure to visit the Mercado del Mar our favorite Puerto Vallarta fish market. It’s located in the 5 de Diciembre neighborhood.

Puerto Vallarta Fish Market – Mercado del Mar

Our favorite fish vendor is the Pescadería Plazola which has been in operation since 1966. Have them choose a variety of fish for you that you have never tried. They are a great source of information on how to choose fish and how to prepare it.

There are many excellent seasonal varieties that are less well known. On our last visit, we asked them to recommend a mild whitefish for people who aren’t bigs fans of eating fish. They told us to try the lengua fillets which were delicate and mild.

Fresh Fish at the Puerto Vallarta Fish Market — Fresh Fish on Ice

You can buy your fish whole or have them fillet it for you.

Squid at the Puerto Vallarta Fish Market — Fresh Squid

Fresh Shrimp at the Puerto Vallarta Fish Market — Fresh Shrimp on Ice

Shrimp is one of the few things that doesn’t come from the Puerto Vallarta area. It comes from Mazatlan, an internationally known shrimp producing region to the north.

When you buy shrimp you can ask them to peel it for you. A kilo of shrimp takes us about 20 minutes to peel and they do in two minutes. Save the shells to use to make shrimp broth.

Another Mexican Market

Mercado San Juan de Dios, San Miguel de Allende

Mexican Fish and Seafood Recipes

Black Bean Soup

Soups

Sopa de Frijol Negro

Bean soups are served throughout Mexico. Try this recipe for a rich comforting black bean soup, called sopa de frijol negro. It is simple to prepare and you get great results with canned beans. The results are even better with home-cooked beans. (How to Cook Beans.)

The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it.

How to Make

Gather Your Ingredients

3 cups cooked black beans
2 Roma tomatoes
1 medium onion
4 cloves of garlic
1 serrano chile optional
1 teaspoon Mexican oregano
⅛ teaspoon cumin
tortilla strips
6 tablespoons Mexican cream
1 avocado cut into ¼ inch cubes
6 ounces queso fresco a young white Mexican cheese

Roughly chop the tomatoes and onions. Peel the garlic. Heat a pan to high. Add 2 tablespoons cooking oil then add the vegetables.

Stirring frequently, cook until the vegetables have started to brown.

Add the browned, tomatoes, onion, and garlic to your blender with ¼ cup water and blend until smooth.

Roasted Tomatoes and Spices in Blender Jar

Black Beans and Tomato Base in Blender Jar

Print Recipe

2.95 from 19 votes

Black Bean Soup Recipe

An easy, hearty, Mexican black bean soup, "sopa de frijol negro," garnished with tortilla strips, fresh avocado, and queso fresco.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup

Cuisine: Mexican

Keyword: bean soup, black bean soup recipe, black beans, Easy

Servings:

Calories: 294kcal

Author: Douglas Cullen

Equipment

Cutting board
Kitchen knife
Kitchen spoon
Blender
Small soup pot or large skillet
Soup bowls
Soup spoons

Ingredients

3 cups cooked black beans
2 tomatoes Roma
1 medium onion
4 cloves of garlic
1 serrano chile optional
1 teaspoon Mexican oregano
⅛ teaspoon cumin
tortilla strips
6 tablespoons Mexican cream
1 avocado cut into ¼ inch cubes
6 ounces queso fresco a young white Mexican cheese

Instructions

Roast the tomatoes, onion, and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.
Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend)
Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)
Place the blended soup in a pan on the stove.
Simmer the soup for one hour. (Add water if necessary so that it doesn’t become too thick.)
Salt to taste.
To serve, divide the soup into 6 bowls.
Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.

Notes

If you use canned beans, be sure to rinse them well to remove the excess salt. You can substitute mozzarella for the “queso fresco.” The soup will keep 3 or 4 days in the refrigerator.

Nutrition

More Bean Recipes

More Soup Recipes

Taquería Minerva

Places and Events

Taquería Minerva is a favorite stop when passing through Guadalajara. It is located on Av Ignacio L. Vallarta a half a block from the Minerva roundabout walking distance from the Fiesta Americana Hotel. They are open 24 hours so you can always get your taco fix. It is a Guadalajara institution in operation since 1958.

The tacos are good and the service is quick. They have a great selection of homemade salsas. Try the arrachera tacos and the chorizo tacos.

Address: Av Ignacio L. Vallarta 2982, Vallarta Norte, 44110 Guadalajara, Jalisco, Mexico

Phone:+52 33 3630 0954

Open 24 hours

Salsa Roja de Taquería Minerva — Fantastic Salsa Roja

More Taco Stands

Tacos Felix, Comonfort

Diana Kennedy Book Signing

Food Writers

My Signed Copy of The Art of Mexican Cooking

I was fortunate to have author Diana Kennedy sign my new copy of The Art of Mexican Cooking at a book-signing at Camino Silvestre in San Miguel de Allende last December. I am a big fan of her books.

Diana is a true authority. She has been a student of Mexican cuisine for more than 50 years and has written numerous cookbooks, all classics. For her contributions to Mexican cuisine and culture she was awarded the Order of the Aztec Eagle, by the Mexican government.

If you want to add a Mexican Cookbook to your collection, The Art of Mexican Cooking is it. You will find more than 200 regional recipes with a story and opinion about each one. All of her recipes well researched, true to their roots and well tested. You can’t go wrong with her guidance.

You’ll find most of Diana Kennedy’s cookbooks on her Amazon Author’s Page. [Not an affiliate link.] If you are a fan of authentic Mexican food her work is a great place to start.

More Books

Salsa Mexicana

Salsas & Sauces

A Classic Mexican Salsa Recipe

I want to share with you my favorite salsa recipe. It has great tomato flavor with the pop of cilantro and just the right amount of heat from the serrano chiles.

This salsa goes well with chips, carne asada tacos, taquitos, eggs, and just about any other dish that you like to add salsa to. You will find a variation of this salsa on tables throughout Mexico. It’s a classic and with good reason.

Bowl of Salsa Mexicana and Tortilla Chips

How to Make Mexican Salsa

Five ingredients are all you need for this quick and easy salsa recipe.

Tomato
Onion
Garlic
Cilantro
Lime juice

Three Tips to Make a Great Salsa

Tomatoes are the most important ingredient. The fresher they are the better your salsa will taste. Look for the ripest ones you can find.
Getting a good char on the vegetables is another key to developing the flavor. The lime juice brightens and enhances the flavor.
The recipe calls for two serrano peppers but only add one if you want to reduce the heat.

Try Creating Your Own Salsa

This recipe is a great starting point to develop your own Mexican salsa recipe. Adjust any or all of the ingredients to suit your tastes.

Although this recipe calls for charring the chiles, you can also make it without charring them. Add more chiles for a spicier sauce or reduce the number for a milder version.

Substituting jalapeño chiles for the serrano chiles will make a milder salsa too. Try it with habanero chiles if you want a really hot salsa.

Homemade is Best

I encourage you to make your own salsas. It’s simple, takes little time, and well worth the effort. Store-bought salsas just don’t compare. I think you’ll agree.

Pan-roast the tomatoes, onion, serrano peppers, and garlic.

Tomatoes, onions, serrano chiles roasting in pan.

Pan Roasted Tomatoes, Onions, Chiles, and Garlic

Add all of the ingredients to the blender including the cilantro, lime juice, and salt.

Blend until all of the ingredients are just incorporated. Do not over blend. You want the salsa to have some texture.

Looks delicious, doesn’t it? What are you going to put it on?

A Bowl Mexican Table Salsa, Salsa Mexicana

Provecho!

Print Recipe

3.84 from 37 votes

Mexican Salsa Recipe

Classic Mexican salsa prepared with plum tomatoes, white onion, garlic, cilantro, serrano peppers, and lime juice. Great paired with chips, carne asada tacos, eggs, and anything else you love to top with salsa.

Prep Time5

Cook Time10

Total Time15

Course: Salsa

Cuisine: Mexican

Keyword: dip, salsa, salsa roja, Sauce, tomato

Servings: servings

Calories: 21kcal

Author: Douglas Cullen

Ingredients

6 Roma tomatoes halved
1 medium onion quartered
2 serrano chiles whole
2 cloves of garlic
6 sprigs of cilantro
juice of 1 lime
1 teaspoon of salt

Instructions

Heat a large skillet or comal on high
Place all of the vegetables except the cilantro in the pan or on the comal
Allow the vegetables to char turning once
Once the ingredients are well charred put them on a plate and allow them to cool
Add all of the ingredients to the blender including the cilantro, lime juice, and salt
Blend until all of the ingredients are just incorporated. Do not over blend

Notes

This is a vegetarian salsa. This is a vegan salsa. Don’t use a skillet with a non-stick coating. Your salsa will keep in the refrigerator for 3 days. This salsa doesn’t freeze well.

Nutrition

More Authentic Salsa Recipes

Guajillo Chile

Chiles

The Chile Guajillo – One of the Most Popular Chiles in Mexico

Guajillo chiles [pronounced gwa-HEE-yo] are dried chiles used throughout Mexico as a base for rich salsas and sauces. They add a complex fruity flavor with little burn. Cooks will add other chiles such as the chile de árbol to bring up the heat in a dish.

How to Choose

Choose guajillos that have smooth, shiny skin and are still pliable which indicates freshness.

Older guajillos look dusty and a bit wrinkled and will crack when bent. They can still be used but their flavor has faded and your salsa won’t be as rich.

Your best bet for finding fresh chiles is at a market that caters to Mexican shoppers. The turnover will be much greater ensuring you will always find a fresh supply and fresh counts with chiles.

How to Use Guajillo Chiles

Rinse the chiles under running water to remove any dust and debris then pat dry. Remove the stems. Split the chiles down the side and remove the seeds and veins.

For most dishes prepared with guajillos, you generally use them toasted which brings out the richness of the chile and adds a slight hint of smoke and complexity.

To toast them, heat a pan to medium-hot. Place the chiles the pan and toast them for about 20 to 30 seconds per side until they start to become fragrant. Do not let them burn or they will develop an acrid taste. Once they are toasted, they are ready to be used in any recipe that calls for them.

In a few dishes such as Enchiladas Portales Style in San Miguel de Allende, the guajillo chiles are used without toasting giving the dish a lighter fresher taste.

Other Names

In Mexico, the guajillo chile is called the chile guajillo. In the state of Guanajuato, it is also called the chile cascabel ancho. In the U.S. it is commonly called the guajillo chili and sometimes the guajillo pepper.

Recipes That Use Guajillo Chiles

More Chiles

How to Cook Beans

Beans

Cooking Beans – It’s Easier than You Think

Beans are one of the three core ingredients in Mexican cuisine and of the first cultivated crops in Mexico. Corn and chiles are the other two. Mexican food varies widely by region but beans are a constant.

Black Beans in a Clay Pot — Black Beans Cooked in a Clay Pot

You want to get the beans right when you are cooking Mexican. It matters. Like many mexican dishes, beans take time to cook properly but they aren’t difficult to prepare. Don’t be afraid to try!

Take advantage of the incredible variety of beans available: black, purple, brown, yellow, white, spotted, creamy, meaty, starchy, dense, earthy. There is a flavor and texture you will love. Guaranteed!

In Mexico beans are eaten as a light meal with some corn tortillas to dip in the broth, as a side dish, or as an ingredient in other dishes. Besides being delicious, beans are healthy and economical.

Tacos Garnished with Beans — Beans are a Favorite Garnish for Tacos in Many Regions of Mexico

Any Large Pot Will Suffice

A large heavy bottom pot is best for cooking beans but any pot that holds enough water to cover the beans will suffice. If your pot has a very thin base, stir the beans periodically so that they don’t stick to the bottom of the pan.

Clay pots are the most traditional method for cooking beans and impart an earthy taste. If you enjoy collecting cooking utensils, a clay pot is a great addition to your collection of tools although not necessary to make great beans.

Basic Bean Recipe

Print Recipe

4 from 3 votes

Bean Recipe

Take the time to make homemade beans. They aren't difficult to prepare and the results are worth the effort. So much better than canned!

Prep Time15

Cook Time2

Total Time2 15

Course: Beans

Cuisine: Mexican

Keyword: beans, cooking method, frijoles

Servings:

Calories: 271kcal

Author: Douglas Cullen

Ingredients

1 pound of dried beans
1 medium onion quartered
2 cloves of garlic
1 sprig epazote A pungent Mexican herb that imparts a distinct taste. Epazote can be omitted or substituted with a pinch of Mexican oregano which gives the beans a slightly different taste. Delicious of course!
Salt to taste

Instructions

Remove stones, debris, and beans that don't look right
Rinse the beans
Place the beans in a large pot
Cover them with 3 inches of water
Soak overnight for best results. Soaking softens the beans and allows for quicker and more even cooking.
Discard soaking liquid and rinse with fresh water.
In the same pot cover the beans with 3 inches of water
Turn the stove to simmer
Add the quartered onion, 2 cloves of garlic and a sprig of epazote
Add salt to taste when the beans are nearly fully cooked. At this point they are soft enough to absorb the salt and they are still absorbing liquid which will draw the salt into the beans making them more flavorful
Simmer for 2 hours. Check for doneness

Notes

Beans need 2 hours or more to cook to become tender. At about an hour and a half test them to see how they are coming along. Larger varieties of beans and older beans tend to take longer. Cooking beans is not an exact science. Check them periodically until they are done to your liking.Add extra water to the beans to create a rich broth which is great for bean soup.Beans will keep in the refrigerator for 4 days. They also freeze well. Freeze individual portions for for quick meals.

Nutrition

A Great Taco Filling or Tostada Topping

How to Make

HOW TO MAKE CHICKEN TINGA | 1-MINUTE VIDEO

How to Serve

Chicken Tinga Recipe

Ingredients

Instructions

Notes

Nutrition

Other Taco Fillings You Might Like

More Chicken Recipes

Spicy Chick Peas

Garbanzo Beans With a Guajillo Chile Sauce

Ingredients

Instructions

Notes

Nutrition

More Bean Recipes

How to Use

How Hot are Serrano Peppers?

Other Names

Recipes That Use Serrano Peppers

More Fresh Chiles

Eat Seafood Like a Local in Puerto Vallarta

More in Puerto Vallarta

Mercado del Mar

Another Mexican Market

More in Puerto Vallarta

Mexican Fish and Seafood Recipes

Sopa de Frijol Negro

How to Make

Gather Your Ingredients

Black Bean Soup Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

More Bean Recipes

More Soup Recipes

More Taco Stands

My Signed Copy of The Art of Mexican Cooking

More Books

A Classic Mexican Salsa Recipe

How to Make Mexican Salsa

Three Tips to Make a Great Salsa

Try Creating Your Own Salsa

Homemade is Best

Mexican Salsa Recipe

Ingredients

Instructions

Notes

Nutrition

More Authentic Salsa Recipes

The Chile Guajillo – One of the Most Popular Chiles in Mexico

How to Choose

How to Use Guajillo Chiles

Other Names

Recipes That Use Guajillo Chiles

More Chiles

Cooking Beans – It’s Easier than You Think

Basic Bean Recipe

Bean Recipe

Ingredients

Instructions

Notes

Nutrition

Bean Recipes