Mexican Chicken Tinga

Chicken Tinga made with shredded chicken, tomatoes, and chipotle chilis in adobo. Hearty and boldly flavored, this Mexican dish is perfect for tacos, burritos, tostadas, or as a main dish with rice and beans.


·        3 pounds chicken breast
·        1 onion, peeled and quartered
·        3 cloves garlic, peeled and pounded
·        1 bay leaf
·        1/2 teaspoon peppercorns
·        1 tablespoon salt
·        1 can (7.5 ounces) chipotle peppers in adobo sauce
·        2 tomatoes, chopped
·        1 tablespoon canola oil
·        1 onion, peeled and chopped
·        1 tablespoon cider vinegar
·        1/2 teaspoon cumin
·        1/2 teaspoon dried Mexican oregano









1.      In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.

2.     Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.

3.     With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm.

4.     Strain liquid using a fine mesh sieve. Discard bay leaf and peppercorns. Reserve the softened onions and garlic and 1 cup of the broth.

5.      In a blender, combine chipotle peppers including sauce, tomatoes, the softened onion quarters, garlic, and 1 cup reserved broth.

6.     In a wide pan over medium heat, heat oil. Add onions and cook until softened.

7.      Add pureed chipotle tomato sauce, vinegar, cumin, and oregano. Bring to a simmer for about 2 to 3 minutes.

8.     Add shredded chicken and continue to cook for about 7 to 10 minutes or until heated and sauce is thickened. 

9.     Season with salt, if needed. Serve hot.

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