Tinga de Pollo

Smoky, saucy, and endlessly versatile — Tinga de Pollo is shredded chicken simmered in a chipotle-tomato sauce until it turns rich and deeply savory. Pile it on tacos, tostadas, or rice for an instant Mexican feast.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

420

Ingredients

• 1.5 lb (700 g) boneless chicken thighs
• 1 large white onion, thinly sliced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo, plus 2 tablespoons adobo sauce
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 tablespoon vegetable oil
• Salt and black pepper to taste
• Corn tortillas, to serve
• 1/2 cup crumbled queso fresco, to serve
• 1 avocado, sliced, to serve
• Lime wedges, to serve

Instructions

1. Place the chicken thighs in a pot, cover with water, and add half the sliced onion and a pinch of salt. Simmer for 18 minutes until cooked through.
2. Remove the chicken, let it cool slightly, and shred it with two forks. Reserve 1 cup of the cooking liquid.
3. Heat the oil in a large skillet over medium heat. Cook the remaining onion for 6 minutes until soft and golden at the edges.
4. Add the garlic, chipotle peppers, adobo sauce, oregano, and cumin. Cook for 1 minute until fragrant.
5. Pour in the crushed tomatoes and 1/2 cup of the reserved cooking liquid. Simmer for 10 minutes until the sauce thickens and turns a deep red.
6. Add the shredded chicken and toss to coat. Simmer for 5 more minutes, adding splashes of cooking liquid if the tinga looks dry.
7. Season with salt and pepper, then serve warm in tortillas with queso fresco, avocado, and lime wedges.

Pro tips

• Chicken thighs stay juicier than breasts after shredding — use them if you can.
• Blend the sauce smooth before adding the chicken if you prefer a silky tinga.
• The reserved cooking liquid keeps the tinga moist — add it little by little.
• Tinga tastes even better the next day, so make a double batch.

Frequently asked questions