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Tinga de Pollo

Classic Mexican Tinga de Pollo made with tender shredded chicken simmered in a smoky tomato-chipotle sauce. Bold, comforting, and perfect for tacos, tostadas, or rice bowls.
Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesServings: 4–6Category: Main DishCuisine: MexicanMethod: Simmering

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Ingredients Method

Ingredients
  

  • For the Chicken
  • 1½ lbs boneless skinless chicken breasts or thighs
  • Salt to taste
  • For the Tinga Sauce
  • 2 tablespoons vegetable oil
  • 1 large white onion thinly sliced
  • 3 cloves garlic minced
  • 1 can 14–15 oz crushed tomatoes or tomato sauce
  • 2 chipotle peppers in adobo minced (plus 1–2 teaspoons adobo sauce)
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste
  • For Serving Optional
  • Warm corn tortillas or tostadas
  • Shredded lettuce
  • Mexican crema or sour cream
  • Crumbled queso fresco

Method
 

  1. Cook the Chicken
  2. Place chicken in a pot with lightly salted water. Simmer until fully cooked, about 15–18 minutes. Remove, cool slightly, then shred.
  3. Sauté the Onions
  4. Heat oil in a large skillet over medium heat. Add sliced onion and cook until soft and lightly golden.
  5. Build the Sauce
  6. Add garlic and cook until fragrant. Stir in tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Simmer for 10 minutes.
  7. Combine
  8. Add shredded chicken to the sauce and stir until fully coated. Simmer gently for another 5–10 minutes.
  9. Serve
  10. Taste and adjust seasoning. Serve hot with desired toppings.