Tulo

Tinga de Pollo Recipe

Shredded chicken tinga in smoky red chipotle sauce piled onto crisp tostadas with crema, avocado, and pickled onion.
Photo by Snappr on Pexels

Poaching the chicken in broth with onion and garlic builds flavor into the meat itself before it ever hits the sauce, and blending canned chipotles right into the tomato base means the smokiness gets distributed evenly instead of sitting on top as a garnish.

Prep
15 min
Cook
35 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 1 1/2 lb boneless, skinless chicken breasts
  • 1 large white onion, divided (half for poaching, half sliced for sauce)
  • 4 cloves garlic cloves, divided
  • 1 leaf bay leaf
  • 4 medium plum tomatoes
  • 2 peppers chipotle peppers in adobo sauce, plus 2 tbsp sauce
  • 2 tbsp olive oil
  • 1/2 tsp dried Mexican oregano
  • 2 cups chicken broth
  • 1 tsp salt
  • 6 pieces tostadas or corn tortillas, for serving

Nutrition per serving

Calories
176
Protein
11g
Carbs
19g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Place the chicken breasts in a medium pot with half the onion (left in large chunks), 2 garlic cloves, the bay leaf, and enough water to cover by an inch. Bring to a boil, then reduce to a bare simmer and cook 15-18 minutes, until the chicken reaches 165°F (74°C) internally.USDA safe minimum for poultry: 165°F (74°C)
  2. 2Remove the chicken to a plate, reserving 1 cup of the poaching liquid. Once cool enough to handle, shred the chicken into bite-sized strands using two forks.
  3. 3Meanwhile, bring a small saucepan of water to a boil and add the tomatoes. Boil for 4-5 minutes, until the skins split and the flesh softens.
  4. 4Transfer the tomatoes to a blender along with the chipotle peppers, 2 tablespoons of adobo sauce, and the remaining 2 garlic cloves. Blend until smooth.
  5. 5Heat the olive oil in a large skillet over medium heat. Thinly slice the remaining half onion and add it to the skillet, cooking for 5-6 minutes until softened and lightly golden at the edges.
  6. 6Pour in the blended tomato-chipotle sauce and stir in the oregano. Simmer, stirring occasionally, for 8-10 minutes, until the sauce darkens slightly and thickens.
  7. 7Add the shredded chicken and reserved poaching liquid to the skillet. Stir to combine, season with salt, and simmer uncovered for 8-10 minutes, until the sauce clings to the chicken rather than pooling underneath it.
  8. 8Taste and adjust salt or add more adobo sauce for extra heat. Serve warm piled onto tostadas or in warmed corn tortillas.
How Long to Boil Chicken Breast

Tips & variations

  • Shredded rotisserie chicken works as a shortcut; skip the poaching step and add about 1 cup of chicken broth in step 7 to make up for the missing poaching liquid.
  • For a smokier, spicier tinga, add a third chipotle pepper; for a milder version, use just the adobo sauce without any of the peppers themselves.
  • Tinga also works well spooned over tostadas layered with refried beans, or stuffed into flautas and fried until crisp.
  • A pinch of Mexican oregano and a splash of the tomato boiling water (instead of discarding it) can replace part of the broth if a lighter sauce is preferred.

Storage & reheating

Store cooled tinga in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Freeze in a sealed container for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Char the tomatoes under a broiler for 5-6 minutes instead of boiling them for a smokier, roasted flavor in the sauce.
  • Save the chipotle can's leftover adobo sauce in a small container in the freezer; a spoonful adds instant depth to soups, marinades, or eggs.

FAQ

What is tinga de pollo?

Tinga de pollo is a Mexican dish of shredded chicken simmered in a smoky, slightly tangy tomato sauce made with chipotle peppers in adobo, sautéed onion, and garlic. It originates from Puebla and is most commonly served on tostadas.

Is tinga de pollo very spicy?

It has a moderate, smoky heat rather than a sharp one, since the chipotles are simmered into the sauce rather than added raw. Using one pepper instead of two, or omitting the peppers and using only the adobo sauce, keeps it mild.

Can I make tinga de pollo ahead of time?

Yes, and it actually improves after a day in the refrigerator as the chicken absorbs more of the sauce. Reheat over low heat with a splash of broth or water so it doesn't dry out.

What's the difference between tinga and tacos de pollo?

Tacos de pollo typically use seasoned or grilled shredded chicken without a cooked-down sauce, while tinga specifically refers to chicken simmered in the smoky chipotle-tomato sauce, which is what gives it its distinct color and flavor.

More recipes