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Chicken Tinga

chicken tinga
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“Chicken tinga is originally from the state of Puebla, but this recipe is for the version that is the most popular throughout all of Mexico. I love to eat this tinga as a topping for corn tostadas, but it can also be used as a taco filling, as well as a high you can serve with a side of rice and a salad. It is also a popular stuffing for fried corn empanadas and a topping for sopes.” – Mely Martinez, author of The Mexican Home Kitchen

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 medium white onion, sliced
  • 2 large cloves of garlic, minced
  • 3 cups diced tomatoes
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked and shredded chicken
  • 2 chipotle peppers in adobo sauce, chopped
  • Salt and pepper, to taste

Garnishing and to Serve

  • Chopped fresh parsley
  • Corn tostadas

Instructions

  1. Heat the oil in a large skillet over medium heat and add the onion. Stir-fry for 3 minutes, then stir in the garlic. Cook for another 2 minutes until fragrant.
  2. Add the tomato and parsley, reduce the heat, stir, and cook until the tomatoes start releasing their juices, 6 to 7 minutes. If your tomatoes aren’t juicy enough, add a couple tablespoons of water. Add the chicken and chipotle peppers. Simmer for about 8 more minutes, until all the flavors have blended together. Season the chicken with the salt and pepper.
  3. Garnish with the chopped parsley and serve with the tostadas (if using).

Notes

Author notes: 

  • You can use store-bought rotisserie chicken to prepare this dish. You can also prepare tinga with pork and beef.
  • Adjust the amount of chipotle peppers you use depending on how spicy you want the tinga to be.
  • If you have leftovers, they can be stored in the freezer for about a month.

April’s Notes:

  • If you can’t find decent tomatoes, 2 (15-ounce) cans of diced tomatoes work great as a substitute!

The recipe has been reprinted with permission from the author.

Nutrition

Find it online: https://www.girlgonegourmet.com/chicken-tinga/