Chicken Tinga combines Mexican flavors of fire roasted tomatoes, chipotle pepper and spices for a delicious and easy chicken dinner recipe that can be enjoyed in tacos, tostadas, burritos and more!
I’ve totally been on a Tex-Mex/ Mexican food kick lately. I don’t know what it is, but the Latin American flavors are what I’ve been craving this past couple weeks. Lots of spices and a little heat, combined with fresh cilantro and tortillas! Yum!!
Today I am sharing with you how to make Chicken Tinga so that you too can enjoy it in tacos or tostadas!
How to Make Chicken Tinga
Chicken Tinga is one of the easiest dinner recipes you will ever make. You just have to boil the chicken for 25 minutes, shred it (optional), process all the spices in a blender or food processor to make a delicious sauce and combine in a pan for 10 mins. That easy!
You can also make this recipe in a slow cooker or instant pot. Just cover the chicken with the sauce and cook on low for 6-8 hours in a crockpot or on the poultry setting for the Instant Pot.
Shredding the chicken is completely optional. You can also leave it whole or cut it into cubes for an easier meal.
Chicken Tinga also makes a wonderful make ahead, meal prep, freezer meal. Just make the sauce and freeze it with raw chicken.
How to Enjoy This Recipe
Chicken Tinga is a versatile Mexican dish. Enjoy it in tacos, burritos, tostadas, enchiladas, nachos, quesadillas and empanadas! Whatever you feel like!
I like to use the leftovers for burrito bowls!
Chicken Tinga
Ingredients
Shredded Chicken
- 4 pieces chicken breasts
- 3 chicken bouillon
- 1 tsp salt
- 4-5 cups water
Chicken Tinga Sauce
- 1/2 cup chicken stock
- 1 can fire roasted tomato
- 1 chipotle pepper in adobo sauce diced
- 1 tbsp minced garlic
- 1 cup diced yellow onion
- 1 tsp oregano
- 1 tsp salt
- 1 tsp thyme
- 1 tsp cumin
- 1 tbsp olive oil
Instructions
Shredded Chicken
- In a large cooking pan add water, chicken bouillon, salt and chicken. Over medium high heat, cook chicken for 20-25 minutes.
- Once the chicken is done, remove it from pan and shred it. Reserve the broth to use in the sauce.
Chicken Tinga Sauce
- Add all ingredients in a food processor, except for olive oil. Puree it.
Chicken Tinga
- In a large pan, over medium high heat, add olive oil and heat it.
- Add the shredded chicken and sauce. Use some of the chicken broth in which the chicken was boiled to thin the sauce if needed.
- Place a lid on the pan and bring it to a boil. Cook for 10 more minutes uncovered until sauce is thick.
- Enjoy!
Nutrition
If you enjoyed this recipe on how to make Mexican Chicken Tinga, you might also want to check these other Tex-Mex recipes:
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