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 1/4 large white onions
- 3 cloves of garlic
- 2 tablespoons canned chipotle
- 1 teaspoon Mexican oregano
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 3 tablespoons cooking oil
- Salt to taste
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, 1/4 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 1/2 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.
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
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 Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 109kcal
Ingredients
- 1 pound whole boneless chicken breast
- 4 plum tomatoes
- 1 1/4 large white onions
- 3 cloves of garlic
- 2 tablespoons canned chipotle
- 1 teaspoon Mexican oregano
- 1/4 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, 1/4 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 1/2 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.
- Reheat in the microwave or in a saucepan with a splash of water so that it doesn't dry out and stick.
- 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
Serving: 1/2 cup | Calories: 109kcal | Carbohydrates: 4g | Protein: 14g | Fat: 4g | Sodium: 225mg | Sugar: 2g
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
Jeff Stern says
May 10, 2017 at 11:53 amI am a big fan of chicken tinga. I have seen it both with and without potatoes. Is this a gringo addition or do you regularly see it made with potatoes too? Thanks and keep up the great work!
Douglas Cullen says
May 10, 2017 at 12:28 pmPotatoes and/or carrots are a common addition to tinga in Mexico. Cheers!
Samantha says
September 13, 2017 at 1:15 pmThank you for the recipe. Was very easy to make. I’d used it in chicken tortilla soup and came out great.
Peggy Smith says
October 12, 2017 at 4:40 pmIt is excellent with Mexican crumbling cheese and Mexican table cream over it
Len says
May 2, 2018 at 2:23 pmGreat recipe, but ingredient list and prep instructions need some clarification. Ingredient list says 1 cup of chicken broth, but prep instructions say to cook chicken in water. Which is it? Water or chicken broth?
Cecilia says
May 26, 2018 at 5:24 pmI believe its the broth the chicken makes when boiling in water
Lorna says
May 5, 2018 at 4:18 pmawesome reciepe. I have made this twice and we love it. I did supplement it just a bit by adding cilantro to the tinga sauce. It gave it a nice tartness.
Mia says
May 10, 2018 at 12:52 pmI Love this recipe I tried It with My children Its So yummi.
Mia says
May 10, 2018 at 12:52 pmYou should Post More
Taco Lover says
May 26, 2018 at 4:20 pmExcellent recipe. Really great base. I added an extra tomato, 1 tbsp of lime juice and a pinch of ground cumin for extra tartness and spice. This was a great hit with my family. I even used the left over chicken in my enchiladas. I will be making these again for sure!!!
Karly says
July 22, 2018 at 4:16 pmGreat recipe! Can’t wait to try this! Thanks for sharing.
Narda Escobedo says
September 17, 2018 at 2:58 pmWhy do you seed the tomatoes?
kt says
April 3, 2019 at 9:29 amHi, I have whole chipotle peppers in adobo sauce. Do I just use the sauce or do I use the sauce and peppers? If I use the peppers do I chop them up to make 2 Tbs?
Lee Morrell says
April 28, 2019 at 9:06 pmGreat recipe! I prepared it in a crock pot and it was fantastic. Made the sauce following the recipe and added the onions to the whole chicken breasts in the crock pot. Low for 7.5 hours. Shred the chicken, put back into the sauce. High for 30 minutes delicious.
Noemy says
May 2, 2019 at 10:31 pmI really like the adding of lime juice and less oregano. A little bit of chicken bouillon makes taste better than the salt. For the tostada, I used regular corn tortillas and fry them myself for better taste than the commercial ones. I made it for p my relatives and they loved it.
Susie says
May 23, 2019 at 2:15 pmThe only thing I’d do differently is decrease the amount of Mexican oregano, as it really overpowered the sauce. I used a powdered version. This may have been the trouble. Also because this is not prime tomato season, I used organic canned diced tomatoes and that worked really well. I took a chance and guessed at the amount of chipotles in adobo sauce to add, and put in 2.5 for a double recipe. It was the perfect amount of spicy for me, but a tad much for my teen. Again, to make it palatable for her, I did not double the amount of onion, and it still tasted very good. Oh, one more thing I did is add a few tablespoons of tomato paste. This brightened the color and gave it a little sweetness.
I’m really glad I took the recipe’s advice to double the sauce. I also doubled the chicken, by breaking down a whole bird, and skinning but not deboning the pieces before poaching, including thighs, legs, and breasts. It’s a good use of a whole chicken.
Amelia Martinez says
June 12, 2019 at 8:22 amThis recipe is great! So easy and delicious. I will definitely try it at home. I tested it at Senor Burrito Restaurant and the test was awesome.