Tinga de Pollo (Smoky Chipotle Chicken)
Photo: Braulio Gómez / Unsplash
Shredded chicken simmered with sweet onions in a smoky tomato and chipotle sauce. Pile it on crisp tostadas with beans, lettuce, crema and cheese, or use it for tacos.
Servings
Ingredients
Nutrition
Per serving
Steps
Poach the chicken
Put the chicken, ½ onion and 1 teaspoon of salt in a pan and cover with water. Simmer gently for 20 minutes, until cooked through. Keep 250 ml of the broth.
Shred the chicken
Let the chicken cool a little, then shred it finely with two forks.
Blend the sauce
Blend the tomatoes, chipotles, adobo sauce and 125 ml of the chicken broth until smooth.
Soften the onions
Heat the oil in a large frying pan over medium heat. Cook the sliced onions for 8 minutes, until soft and starting to turn golden. Add the garlic and cook for 1 minute.
Simmer the tinga
Pour in the sauce and add the oregano and bay leaf. Simmer for 5 minutes, then stir in the chicken. Cook for 5 minutes more, adding a splash of broth if it's dry. It should be juicy but not soupy. Taste for salt.
Serve
Spread tostadas with refried beans, then top with tinga, lettuce, crema, queso fresco and avocado.
Poach the chicken
Put the chicken, ½ onion and 1 teaspoon of salt in a pan and cover with water. Simmer gently for 20 minutes, until cooked through. Keep 250 ml of the broth.
Shred the chicken
Let the chicken cool a little, then shred it finely with two forks.
Blend the sauce
Blend the tomatoes, chipotles, adobo sauce and 125 ml of the chicken broth until smooth.
Soften the onions
Heat the oil in a large frying pan over medium heat. Cook the sliced onions for 8 minutes, until soft and starting to turn golden. Add the garlic and cook for 1 minute.
Simmer the tinga
Pour in the sauce and add the oregano and bay leaf. Simmer for 5 minutes, then stir in the chicken. Cook for 5 minutes more, adding a splash of broth if it's dry. It should be juicy but not soupy. Taste for salt.
Serve
Spread tostadas with refried beans, then top with tinga, lettuce, crema, queso fresco and avocado.
The Story Behind the Dish
Tinga comes from Puebla, the same city that gave Mexico mole poblano and chiles en nogada. The original tinga poblana was made with pork and chorizo; the chicken version became a home-cooking favourite because it is quick and cheap.
It's a classic at family gatherings and fiestas, where a big pot of tinga and a stack of tostadas feeds a crowd.
⭐ Why It's Famous
Smoky chipotle, sweet onion and tender chicken make a filling that works on tostadas, tacos, quesadillas or simply with rice.
💡 Fun Fact
The word tinga is sometimes linked to tinglado, slang for a 'mess', because everything is shredded and mixed together.
Puebla
19.04°N, -98.21°W
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