🇲🇽 Chicken Tinga (Tinga de Pollo)

A smoky, slightly spicy shredded chicken dish simmered in a tomato-chipotle sauce. Perfect for tacos, tostadas, bowls, or meal prep.

🕒 Time

• Prep: 10 minutes

• Cook: 25 minutes

• Total: ~35 minutes

🛒 Ingredients

• 2 cups cooked, shredded chicken (rotisserie works great)

• 1 tbsp olive oil

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 can (14–15 oz) fire-roasted diced tomatoes

• 2–3 chipotle peppers in adobo sauce

• 1 tbsp adobo sauce (from the can)

• 1 tsp ground cumin

• 1 tsp Mexican oregano

• Salt & pepper to taste

👩‍🍳 Instructions

1. Blend the sauce:

In a blender, combine tomatoes, chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper. Blend until smooth.

2. Sauté:

Heat olive oil in a skillet over medium heat. Add onions and cook until soft (about 5 minutes). Add garlic and cook 30 seconds.

3. Simmer:

Pour in the blended sauce. Simmer for 8–10 minutes until slightly thickened.

4. Add chicken:

Stir in shredded chicken. Simmer another 5–10 minutes until fully coated and flavorful.

5. Serve:

Spoon into warm tortillas or over tostadas.

🌮 Serving Ideas

• Tacos with cilantro, onion & lime

• Crispy tostadas with refried beans

• Rice bowls with avocado

• Stuffed into quesadillas

⭐ Optional Toppings

• Crumbled queso fresco

• Pickled red onions

• Sour cream or Mexican crema

• Fresh avocado slices

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