Mexican Tinga Recipe – Mexican Special
Mexican Tinga, or Tinga de Pollo, is a traditional dish that showcases shredded chicken simmered in a rich chipotle tomato sauce. Originating from Puebla, this flavorful Mexican shredded chicken is versatile and can be served in various ways, such as on tacos, tostadas, or burritos. The combination of smoky chipotle peppers and tomatoes creates a savory base that perfectly complements the tender chicken, making it a beloved choice in Mexican cuisine.
- Prep Time5 min
- Cook Time30 min
- Total Time35 min
Mexican Tinga Ingredients:
- 2 tablespoons olive oil
- 1 large diced onion
- 1 (15 ounce) can of stewed tomatoes
- 1 (7 ounce) can of chipotle peppers in adobo sauce (adjust to taste)
- 2 pounds of shredded cooked chicken meat
- 16 tostada shells
- ½ cup sour cream
How To Make Mexican Tinga
Heat oil in a saucepan over medium heat. Sauté onions until softened and translucent, approximately 5 minutes.
While onions cook, blend stewed tomatoes and chipotle peppers in adobo sauce until smooth.
Pour the blended mixture into the saucepan with the onions. Add chicken and stir well to combine. Cover and simmer for 20 minutes.
Spoon the chicken mixture onto tostada shells and top with sour cream before serving.
Recipe Notes
Chipotle Peppers in Adobo: These canned peppers add a smoky and slightly spicy flavor to the dish. Adjust the quantity based on your heat preference.
Shredded Chicken: Using rotisserie chicken can save time, but cooking and shredding your own chicken allows for more control over flavor and texture.
Tostada Shells: Crispy tostada shells serve as an excellent base for serving the tinga. You can find them in most grocery stores or make them at home by baking corn tortillas until crisp.
Serving Suggestions: Top your tinga with fresh cilantro, diced onions, or a squeeze of lime for added brightness.
Storage Tips: Leftover tinga can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
