Authentic Mexican Chicken Tinga Recipe

Ingredients

2 medium-sized chicken breasts
1 tablespoon olive oil
1 large white onion, thinly sliced
3 garlic cloves, minced
1 can (14 oz) fire-roasted tomatoes
1 can (7 oz) chipotle peppers in adobo sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
2 bay leaves
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
Cilantro, for garnish
Crumbled feta cheese, for serving
Tortillas, for serving

Steps and instructions

Place the chicken breasts in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the pot and let it cool. Once cooled, shred the chicken using two forks.
While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until it's soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
In a blender, combine the fire-roasted tomatoes and the chipotle peppers in adobo sauce. Blend until smooth.
Add the tomato and chipotle mixture to the skillet with the onions and garlic. Stir in the dried oregano, ground cumin, salt, and black pepper.
Add the shredded chicken to the skillet and stir until it's well coated with the sauce. Pour in the chicken broth and add the bay leaves. Bring the mixture to a simmer and let it cook for about 30 minutes, until the sauce has thickened.
Stir in the apple cider vinegar and brown sugar. Cook for another 2-3 minutes, then remove from heat.
Remove the bay leaves before serving. Serve the chicken tinga over tortillas, garnished with crumbled feta cheese and cilantro.

Tools for making

Large pot - For boiling the chicken breasts.
Skillet - To sauté the onions and garlic, and cook the chicken tinga.
Blender - To blend the fire-roasted tomatoes and chipotle peppers into a smooth sauce.
Two forks - For shredding the cooked chicken breasts.
Measuring spoons - To measure the olive oil, dried oregano, ground cumin, salt, black pepper, apple cider vinegar, and brown sugar accurately.
Tongs - To handle the chicken while shredding and transferring it to the skillet.
Spatula - To stir and mix the ingredients in the skillet.
Potato masher - Optional, but can be used to break down the fire-roasted tomatoes before adding to the skillet.
Cutting board - For slicing the onion and mincing the garlic.
Chef's Knife - To chop the onion and garlic.
Can opener - To open the cans of fire-roasted tomatoes and chipotle peppers in adobo sauce.
Serving platter or plates - To serve the chicken tinga and tortillas.
Optional garnish items - Cilantro and crumbled feta cheese.

Recipe variations

Instead of chicken breasts, use boneless, skinless chicken thighs for a richer flavor.
Add diced bell peppers or jalapenos to the skillet with the onions for some extra heat and flavor.
For a vegetarian version, substitute the chicken with diced tofu or cooked black beans.
Experiment with different types of salsa or tomato-based sauces to vary the flavor profile.
Try adding a teaspoon of smoked paprika for a smoky twist.
To make it spicier, increase the amount of chipotle peppers in adobo sauce.
For a tangy kick, squeeze some fresh lime juice over the chicken tinga before serving.
Serve the chicken tinga over rice or quinoa instead of tortillas for a different presentation.
Add a sprinkle of Mexican cheese blend or cotija cheese on top for some extra creaminess.
Garnish with sliced avocado or guacamole for a creamy and refreshing element.

Recipe overview

The Chicken Tinga is a flavorful and versatile Mexican dish that features shredded chicken in a smoky, spicy tomato sauce. This recipe is simple to make and packed with bold flavors from fire-roasted tomatoes and chipotle peppers in adobo sauce. The chicken is first simmered until tender, then shredded and simmered again in a sauce that is rich, tangy, and slightly sweet. The final touch of apple cider vinegar and brown sugar enhances the flavors and gives the dish its unique taste. Serve this delicious Chicken Tinga on warm tortillas, garnished with crumbled feta cheese and fresh cilantro for an impressive meal that is sure to become a new favorite. Whether you're cooking for a weeknight dinner or a gathering with friends, this Chicken Tinga recipe is a crowd-pleaser.

Common questions

Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs instead of chicken breasts. The cooking time may vary slightly, so make sure to adjust accordingly.
Can I make this recipe vegetarian? Yes, you can make a vegetarian version of Chicken Tinga by substituting the chicken with a plant-based protein such as tofu or tempeh. Adjust the cooking time accordingly.
Is there a substitute for chipotle peppers in adobo sauce? If you cannot find chipotle peppers in adobo sauce, you can substitute with chipotle powder or smoked paprika for a similar smoky flavor.
Can I freeze Chicken Tinga? Yes, Chicken Tinga can be frozen. Allow it to cool completely, then store it in an airtight container or freezer bags. Thaw overnight in the refrigerator before reheating.
What are some serving suggestions for Chicken Tinga? Chicken Tinga is traditionally served over tortillas, but you can also enjoy it over rice, on top of nachos, or as a filling for quesadillas or enchiladas. Garnish with cilantro, crumbled feta cheese, and a squeeze of lime juice for extra flavor.

Serving dishes and utensils

Cutting board - For chopping and slicing ingredients.
Chef's knife - To cut and mince the onion and garlic.
Large pot - For boiling the chicken breasts.
Skillet - To sauté the onions and garlic and cook the chicken tinga.
Blender - To blend the fire-roasted tomatoes and chipotle peppers.
Two forks - To shred the cooked chicken.
Measuring spoons - For accurate measurement of spices.
Ladle - To transfer the chicken tinga to serving bowls or plates.
Tongs - For handling and flipping tortillas.
Serving platter - To present the chicken tinga and tortillas.

Origin stories

Chicken Tinga, a dish now loved by many, hails from the Puebla region of Mexico. It is a culinary reflection of the blend of cultures that characterizes Mexican history. The method of stewing meat, common in the tinga dish, can be traced back to the ancient Aztecs. However, it's the chipotle chili, the heart and soul of the tinga, that tells the most intriguing story. The Aztecs, who mastered the art of smoking chili peppers, introduced the Spaniards to the chipotle chili in the 15th century. The Spaniards were so taken by the chipotle's smoky and spicy qualities that they transported it back to Europe. The chipotle chili, and consequently the tinga dish, is a testament to the enduring influence of the Aztec civilization and a reminder of the culinary exchange between the New World and the Old.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.