Tinga: Spicy Shredded Chicken





Tinga is a chicken dish that originated in Puebla, Mexico. It’s perfect for tacos, tostadas, salads, or even as a topping for nachos. There are various ways to prepare this dish but the recipe below is simple and easy to prepare and it contains all of the main ingredients that make this dish so popular. This recipe can easily feed a group of six so adjust the ingredients according to the number of guests you are entertaining.

Makes 12-14 tacos

1 rotisserie chicken, shredded (you will need 3 cups of shredded chicken, white and brown meat combined)

12-14 corn tortillas or corn tostadas

5 Roma tomatoes

1/4 small white onion

4 garlic cloves

2-5 canned chipotle peppers in adobo (adjust amount according to the level of spiciness you prefer)

1/4 cup fresh cilantro

1 cup water

1/2 tsp. ground cumin

1/2 tsp. each garlic and onion powder

1 tbsp. dried oregano, finely crumbled

1 bay leaf

2 tbsp. chicken bouillon (adjust according to taste)

4 avocados

2 cups crumbled queso fresco

Lime wedges

– In a blender, add tomatoes, garlic, onion, chipotle peppers and water. Blend until smooth.

– Transfer contents into a large pot and bring to a boil. Add all seasonings and bay leaf. Stir and continue cooking for 20 minutes on medium heat.

– Remove pay leaf.

– Add the shredded chicken into the sauce and stir well.

– Stir in cilantro.

– Taste and adjust seasoning according to taste. The chicken bouillon is enough to salt the dish but feel free to add regular table salt if you prefer.

– Assemble tacos or tostadas by placing 3-4 tbsp. of chicken tinga and top with avocado slices and queso fresco. Serve with lemon wedges.


One last thing… Tinga leftovers are awesome! You can make a variety of dishes with any leftover chicken Tinga like these below:

Chicken Tinga soup: Place Chicken Tinga into a medium pot, add vegetables of choice, broth, and extra seasonings. Top with avocado slices and queso fresco.

Chicken Tinga “chopped” salad: Heat Chicken Tinga on the stove or microwave and set aside. Assemble your vegetables of choice and top with Tinga and creamy dressing. I used cabbage salad mix and added cucumbers.





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