Authentic Mexican Chicken Tinga (Tinga de Pollo)
Mise en Place / Ingredients[13]
- 2 lbs Poached shredded chicken breast
- 2 large Thinly sliced white onions
- 5 whole Roasted Roma tomatoes
- 3 tbsp Chipotle chiles in adobo sauce (La Costeña)
- 3 cloves Fresh garlic cloves
- 1 cup Reserved chicken cooking broth
- 1 tsp Dried Mexican oregano
- 1 leaf Dried bay leaf
- 2 tbsp Vegetable oil
- 1.5 tsp Kosher or sea salt
- 0.5 cup Mexican crema (for serving)
- 0.5 cup Queso fresco, crumbled (for serving)
- 1 ripe Ripe avocado, sliced (for serving)
🛒 US Supermarket Brand Guide
Thick adobo vinegar and deep mesquite-smoked chile flavor. • 📍 Hispanic aisle.
Cooking Sequence & Checkpoints
Puree roasted tomatoes, chipotles, garlic, chicken broth, dried Mexican oregano, and salt until smooth.
✓ Checkpoint: Smooth smoky red sauce.
Cook sliced onions in vegetable oil for 8 minutes until translucent and golden.
✓ Checkpoint: Sweet, soft onions.
Pour blended chipotle sauce and bay leaf over onions and cook 7 minutes until darkened.
✓ Checkpoint: Deep brick-red bubbling sauce.
Stir in shredded chicken, reduce heat, and simmer 5 minutes until fully coated. Discard bay leaf and serve topped with Mexican crema, crumbled queso fresco, and sliced avocado.
✓ Checkpoint: Glistening juicy chicken tinga.
🔬 Why It Works:
Sweet Caramelized Onions: Cooking a generous mountain of sliced onions until golden sweet tames the natural heat and acidity of the chipotle peppers.
⚠️ Troubleshooting:
Too liquid for tostadas: Simmer vigorously uncovered for 8 minutes until sauce clings tightly to chicken.