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chicken tinga recipe


Your Recipes

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 70 minutes

Servings: 4


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Step 1


Step 2

In a large saucepan cover the chicken with an inch of water.

Step 3

Bring water to a boil. Reduce heat to low and simmer for 20 minutes.

Step 4

Remove chicken from the cooking water. Save the broth.

Step 5

Allow chicken to cool to the touch.

Step 6

Finely shred the chicken. Cut the chicken into 1" pieces then pull apart wth your fingers.

Step 7


Step 8

Clean, seed and chop the tomatoes.

Step 9

Add tomatoes to you blender.

Step 10

Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.

Step 11

Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, 1/4 teaspoon black pepper to blender.

Step 12

Then add 1 cup of the reserved chicken broth.

Step 13

Blend until smooth. About 1 minute.

Step 14


Step 15

Thinly slice 1 large white onion. Yields approximately 1 1/2 cups.

Step 16

Slice 2 cloves of garlic.

Step 17

Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.

Step 18

Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.

Step 19

Add the sliced garlic to the pan cook for 1 more minute.

Step 20

Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.

Step 21

Cook for 5 minutes. The sauce will start to reduce.

Step 22

Turn the heat to low

Step 23

Add the shredded chicken to the pan and mix well with the sauce.

Step 24

Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.

Step 25

Salt to taste.

Step 26

Serve as a taco or tostada filling.