Chicken Tinga is a classic Mexican dish featuring shredded chicken in a savory tomato based sauce. The sauce is packed with flavor from chipotle peppers, onion, garlic and spices. Perfect for tacos, tostadas, nacho and burritos!
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 30 minutesminutes
Servings: 6- 8 Servings
Calories: 191
Course: Main Course
Ingredients
8mediumtomatoes, roma or variety of choice
3-4medium chicken breast, boneless skinless, approximately 2 pounds
1medium onion, peeled and quartered
1can chipotle peppers in Adobo, 6-7 ounce can
5clovesgarlic
1teaspoonsalt, or to taste
1/4teaspoonMexican oregano, or regular dried oregano
Cut the tomatoes into large wedges and place in a blender. Set aside.
In a large pot add the chicken, onion, chipotle peppers in adobo, garlic, salt, oregano, cumin, chili powder and chili flakes. Add enough water to cover the chicken (about 2-3 cups depending on the size of your pot). On medium heat bring the pot to a boil.
Use a spoon or skimmer to remove any fat that cooks out of the chicken. Simmer for about 13-15 minutes or until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the pot and set aside on a cutting board or in a bowl.
Transfer 2 cups of the broth from the pot to the blender.
Use a slotted spoon or strainer to remove all of the onions, garlic, and chipotle peppers in adobo from the broth and transfer to the blender.
Purée the sauce until smooth.
Use two forks to shred the chicken into bite sized pieces and transfer to a large skillet or frying pan. Leave the chicken slightly chunky as it will break down when cooked in the sauce.
Pour the tomato sauce over the chicken and bring to a simmer on medium heat. Simmer for about 8-10 minutes or until the sauce has thickened and reduced. Season to taste with salt.
You can serve the chicken tinga as tacos, burritos, burrito bowls or on nachos. Enjoy!