Description
Make authentic, smoky Chicken Tinga quickly for weeknight tacos or tostadas using this straightforward recipe for shredded chicken in a rich chipotle adobo sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 2-3 chipotle peppers in adobo sauce (adjust for heat)
- 1 tablespoon adobo sauce from the can
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Corn tortillas or tostada shells, for serving
- Garnishes: Sliced avocado, crumbled cotija cheese, sour cream or Mexican crema, chopped cilantro
Instructions
- Cook the chicken: Place chicken in a pot and cover with water or broth. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Remove chicken, reserving 1/2 cup of the cooking liquid. Shred the chicken using two forks.
- Prepare the sauce base: While the chicken cooks, heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Make the adobo sauce: In a blender, combine the diced tomatoes, reserved chicken liquid, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Blend until smooth.
- Combine and simmer: Pour the sauce mixture into the skillet with the onions. Bring to a simmer.
- Finish the tinga: Add the shredded chicken to the sauce. Stir to coat completely. Reduce heat to low and simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Serve: Serve the Chicken Tinga hot over warmed corn tortillas or tostada shells. Top with your preferred garnishes.
Notes
- For a faster method, use pre-cooked rotisserie chicken and skip step 1.
- If you prefer a smoother sauce without onion pieces, blend the entire sauce mixture (including the cooked onions) in step 3.
- Freeze leftover tinga in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 3/4 cup)
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 45
- Cholesterol: 120