Chicken Tinga Recipe

Step by Step Method

Step 1

In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes.

Step 2

Remove the chicken and allow it to cool. After the chicken cools off shred it. Set side.

Step 3

In a blender add the boiled onion and garlic clove, quartered tomato, 2-3 chipotle peppers including some of the adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Carefully so that your blender doesn't "explode", puree until smooth.

Step 4

Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.

Step 5

Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.

Step 6

Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.

Step 7

Taste and adjust seasoning. Add salt to taste. If not spicy enough, put a small amount of broth in the blender and add some more chipotle chiles and adobo. Whirl until smooth. Add a bit at a time until you find your heat level.

To make the Tostadas (if not using store-bought)

Step 8

In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels.

To Assemble

Step 9

Place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga.

Step 10

Add the toppings of your choice, but we always add: lettuce, 1 or 2 slices of ripe avocado, crumbled queso fresco, crema Mexicana or sour cream, radishes and salsa.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For a milder version, start with 2-3 chipotle peppers and add more to taste.
If using store-bought tostada shells, check the ingredients to ensure they are gluten-free.

Ingredient substitutions

Substitute vegetable oil for canola oil - Vegetable oil is a neutral oil with a high smoke point, making it great for sautéing and frying. It won't impart any flavors to the dish, making it a great choice for this dish.
Substitute Cotija cheese for queso fresco - Cotija is a salty, crumbly cheese that will add a nice salty and savory flavor to the dish. It also melts better than queso fresco, making it a great choice for this recipe.

Variations

Vegetarian Option Replace the chicken with canned black beans and simmer for 15 minutes. Add additional salt to taste.

Mexican Option Replace the chicken with canned pinto beans and diced tomatoes. Simmer for 15 minutes and add additional chili powder, cumin, and salt to taste.

Serve with

Mexican Rice: This classic Mexican side dish is the perfect accompaniment to Chicken Tinga. The light and fluffy rice is cooked with onion, garlic, and tomato for a flavorful and colorful side dish. It's a great way to add a little extra flavor and texture to your meal!

Chili Lime Corn: This simple side dish is a perfect complement to the Mexican Rice. The sweet corn is cooked with chili powder and lime juice for a spicy and tangy flavor. It's a great way to add a bit of heat and brightness to the meal!

FAQ

Q: How can I adjust the spiciness of the Chicken Tinga?

A: You can adjust the spiciness of the Chicken Tinga by playing with the amount of chipotle peppers. Start with only 2-3 peppers and add more to taste. You can also add some more chipotle chiles and adobo to the blender to increase the spiciness.

Q: What ingredients do I need to make the Chicken Tinga?

A: To make the Chicken Tinga, you will need chicken, tomatoes, onion, garlic, chipotle peppers, adobo sauce, olive oil, oregano, cumin, and salt.

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Fun facts:

This recipe is believed to have originated in Puebla, Mexico. It is said to have been created by a cook in the palace of the Spanish viceroy in the 18th century.

The dish is also known as a dish that is served at the wedding of Mexican singer Thalia and music executive Tommy Mottola in 2000.