tinga

Though tinga is traditionally flavored with chorizo, this quick and easy version still packs in the flavor, without having to seek out special ingredients. The chicken is gently poached in broth then shredded and tossed with a pureed sauce for extra-juicy texture and flavor.

Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken) Recipe

bone-in, skin-on chicken breast

salt and black pepper

(30 milliliters) lard or vegetable oil

tomatillos, peeled (170 grams; about 2 medium)

plum tomatoes (170 grams; about 2 medium)

garlic cloves

white onion, finely chopped

oregano (preferably Mexican)

bay leaves

(30 milliliters) cider vinegar

(475 milliliters) homemade

chipotle chilies

(10 milliliters) Asian fish sauce

Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin side down and cook, without moving, until well browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn.) Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover the pot and cook, turning chicken occasionally, until chicken registers 145°F when an instant-read thermometer is inserted into the center of the thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking the sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

Add chipotle chilies and adobo, remove and discard bay leaves, and blend the sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard the skin and bones and finely shred the meat. Return it to the sauce. Add fish sauce and stir to combine.

Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary). Chicken tinga can be served in tacos; stuffed into enchiladas or burritos; on top of nachos, tostadas, and sopes; or on its own.

This is a simplified version of this favorite recipe for classic chicken tinga. 
This is the model Instant Pot I own. 
If you can't find chipotles in your local grocery store, you can try a Mexican grocery store or order it online: Goya Chipotles in Adobo Sauce
If you are making this in the summer or early fall, you can use fresh, chopped tomatoes in place of the canned. 
Make it ahead: This tastes better by the day, so don't be afraid to make it a day or two in advance.
This freezes well. Store in quart containers (or other) in the freezer for up to 3 months. 

Instant Pot Chicken Tinga

olive oil

onion, thinly sliced

kosher salt

chipotles in adobo sauce, see notes above

tomatoes, see notes above

water

lbs. boneless, skinless chicken thighs

cilantro

Warm up your Instant Pot by turning the sauté setting on. Once warm, add the 2 tablespoons olive oil. Add the sliced onion. Season with a pinch of salt and stir. Sauté for 5 to 7 minutes or util the onion begins to soften.

Add the chipotles in adobo sauce, and cook for another minute.

Add the tomatoes and water, and bring to a simmer. 

Add the chicken and season with a pinch of salt. Stir. 

Cover the Instant Pot, and lock it into place. Change the settings to manual, high pressure. Set the time for 10 minutes. Be sure to turn the valve to seal. 

When the 10 minutes are up, turn the valve to release the steam. When the steam has released, turn the lid, and carefully remove it.

Remove the chicken from the Instant Pot, and shred it with two forks. Return the shredded chicken to the Instant Pot, and stir.

Add cilantro to taste, and stir. I like to let the mixture hang out for a bit (10 minutes or so) before I season it with salt to taste. Taste. Add salt to taste. Note: This tastes better by the day, so don&#8217;t be afraid to make it a day or two in advance. 

This was so delish and easy too! It’s going on the menu for next week as well. Thanks Ali!

Hi Ali,
Looks yummy and healthy. Can I prepare this recipes using a rice cooker?

I made this last night.  It was spectacular.  Easy weeknight recipe.  Amazing flavor, smoky and not too spicy.  Count me among those who would rather not deal with a whole chicken if I can avoid it.  I used chicken breasts and thighs and both came out tender and lovely.  Great use of the Instant Pot!  This recipe gave me confidence to cook chicken in the Instant Pot—it did not come out overcooked and dry.  I recently discovered your website and have been enjoying your recipes and commentary.  (We LOVE your Soft and Chewy Chocolate Chip cookie recipe!). Thank you!!

This is so insanely good and so easy. Think it would be a great jumping off point for a chicken tortilla soup...will have to experiment!

this is my 4th time making this......obsessed.  i make it with chicken breasts because for some reason my kids don't like thighs (whatever).  i like spice, so now i just  throw in the whole can of chipotles in adobe.  last two times i made your simple cabbage slaw to serve with this as tacos.  thank you for a great instant pot recipe!

My husband and I independently texted this recipe to our respective families the day after we made it. SO GOOD. And I'm like down to cook something finicky 75% of the time! But this is so good, so easy, so healthy. Thank you, Ali!! We bought the cookbook as soon as it came out so if you issue another, we'll get that too. You've fed me through college, now marriage :)

I've made this several times now and the whole family LOVES it. So easy and super flavorful. It makes so much and I always freeze half to use later. Last night I used my frozen batch in your enchilada recipe and my daughter could not get enough. We served along with your IP black beans which are THE best. My younger daughter was eating her bowl of beans like it was a bowl of cereal. Thanks Alexandra!

https://www.youtube.com/watch?v=kD9kaPsrRKI

Here I've simplified my favorite chicken tinga recipe by using my Instant Pot, which not only turns the dish into a one-pot wonder but also allows it all to come together in just about 30 minutes. Use tinga as a taco, burrito, enchilada, or tostada filling.

Full recipe here:

These Easy Chicken Tinga Tacos feature shredded chicken in a smoky chipotle sauce that's ready in only 30 minutes! (gluten free, low carb, paleo)

Easy Chicken Tinga Tacos

tomatoes

chipotle peppers in adobo sauce

white onion, (roughly chopped)

garlic

oregano

salt

chicken ((about 5 1/2 to 6 cups))

corn tortillas, flour tortillas

queso fresco, cotija cheese or feta cheese

onions

chopped cilantro

Add diced tomatoes, chipotle peppers, oregano, garlic, salt and onion in a large blender. Blend until smooth.

Heat a large skillet (skillet with high sides) over medium-high heat. Add olive oil and blended tinga sauce. Cook for 10 minutes.

Add shredded chicken and toss with sauce until fully combined. Reduce heat to low and for 10 more minutes, stirring occasionally. The sauce will thicken and reduce a little during this time.

Remove from heat, taste and season with more salt if necessary.

Serve chicken tinga in warm corn tortillas, flour tortillas or lettuce cups. Top with cotija cheese, diced onions and cilantro.

https://content.jwplatform.com/videos/yTXMtCwE.mp4

These Easy Chicken Tinga Tacos feature shredded chicken in a smoky chipotle sauce that’s ready in only 30 minutes! (gluten free, low carb, paleo)

Chicken Tinga Tacos

Classic Chicken Tinga Tacos

chicken

white onion, sliced

chicken stock,

flour tortillas

cheddar

white onion

sour cream

lime wedges

Place chicken in a large pot and cover with cold water. Bring to a boil, turn off the heat, cover the pot and let sit for 25 minutes. Transfer chicken to a large bowl or a colander placed in the sink to cool. Return the pot with the cooking liquid to the stove.

Meanwhile, in a large sauté pan or pot, add the oil and place over medium heat. Add the sliced onion to the pan with a pinch of kosher salt and sauté over medium heat until translucent or lightly brown, about 5 minutes. Add half the can of chipotles in adobo or about 1/4 cup including two or three of the chilies. (If you are really sensitive to heat, add just a tablespoon or two of the sauce. You can always add more.) Stir for a minute until the onions are nicely coated in the sauce, then add the tomatoes and chicken stock. Season with a pinch of salt.

Let the sauce simmer over low heat while you pull the chicken meat from the skin and bones. Shred the meat and add to the sauce. (Discard the skin; place bones in the reserved cooking liquid and let simmer for a couple of hours. Strain, and transfer the stock to storage containers. Refrigerate overnight. The following day, scrape off the fat and discard. Freeze stock.)

Bring the pan with the chicken to a simmer and let cook for 15 minutes over low heat. Coarsely chop the cilantro, add to the pot and stir to incorporate. Taste mixture, add more salt if necessary. You can pull out any chipotles that are still intact or you can just avoid pulling them from the mixture when you are serving.

Serve with heated tortillas, grated cheese, lime wedges, chopped onion and sour cream on the side.

En la gastronomía mexicana hay muchísimos platillos que forman parte de nuestra historia personal y que nos remontan a memorias de la infancia, esas recetas...

Cómo preparar la mejor Tinga de pollo con chipotle casera: el paso a paso para preparar esta receta como lo hacen nuestras mamás

1count Pechugas de pollo

2count Cebolla blanca

2count Dientes de ajo

3count Chile chipotle

2count Jitomate

1count Hojas de laurel

En tu menú no puede faltar esta PRÁCTICA y FÁCIL TINGA de POLLO preparada con CONSOMATE®. Perfecta para unas tostadas con MEDIA CREMA NESTLÉ®.

Tinga de Pollo

Cubos de Concentrado de Tomate con Pollo CONSOMATE®

Chile chipotle

Taza de puré de tomate

De taza de agua

Jitomates

Cucharadas de aceite de vegetal

De pieza de cebolla

Pechuga de pollo

Tostadas de maíz

Tazas de lechuga

Envase de Media Crema NESTLÉ®

Gramos de queso panela

Licúa el Concentrado de Tomate con Pollo CONSOMATE®, el chile chipotle, el puré de tomate, el agua y los jitomates.

Prepara el recaudo

Calienta el aceite y cocina la cebolla hasta que cambie de color, vierte lo que licuaste, añade la pechuga de pollo y cocina hasta que espese moviendo ocasionalmente; deja enfriar.ligeramente.

Cocina

Sirve la tinga sobre las tostadas, decora con la lechuga, la Media Crema NESTLÉ® y el queso. Ofrece.

Acompaña con tostadas

Tinga de Pollo (Chicken Tinga)

chicken breasts

½ onion, peeled

garlic,

bay leaf

Water

Roma tomatoes, diced

sauce

½ tsp ground cumin

tsp chicken bouillon (or more, to taste)

chicken broth

medium onion, sliced (to be sautéed separately, not blended with sauce)

Olive oil

Crema

Shredded lettuce

Queso fresco, crumbled

Avocado, sliced

Corn tortillas

In a pot, place the chicken breasts along with the halved onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.

In a skillet, heat ½ tbsp of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the tomatoes and cook until softened, about 5 minutes. Remove from heat and let cool slightly.

Transfer the cooked garlic and tomatoes to a blender. Add chicken bouillon, adobo sauce, chipotle chile, oregano, cumin, and chicken broth. Blend until it reaches a smooth, uniform, pourable consistency. Taste the sauce and adjust the amount of chicken bouillon if necessary until properly seasoned.

In the same skillet used for sautéing garlic and tomatoes, add ½ tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes. Pour the blended sauce into the skillet with the sautéed onions. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld together.

Add the shredded chicken to the sauce and stir until well combined. Cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.

Serve the tinga hot on a fresh tortilla, garnished with shredded lettuce, salsa, crema, crumbled queso fresco, and sliced avocado. ¡Provecho!

Tinga Verde de Pollo (Green Chicken Tinga)

chipotle pepper, dried

tomatillos,

garlic cloves,

serrano pepper, destemmed

jalapeños, destemmed

cilantro,

tbsp chicken bouillon (adjust to taste)

white onion, sliced (to be sautéed separately, not blended with sauce)

Tostadas

In a pot, place the chicken breasts, halved onion, garlic cloves, bay leaf, chipotle pepper, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.

In a non-stick pan or skillet, heat 2 tbsp of olive oil over medium heat. Add tomatillos, garlic cloves, serrano pepper, and jalapeños. Sauté until softened, about 5 minutes. Remove from heat and let cool slightly.

Transfer the sautéed ingredients to a blender. Add cilantro, chicken bouillon, and chicken broth. Blend until it reaches a uniform, pourable consistency. Taste the sauce and adjust the amount of chicken bouillon if necessary until properly seasoned.

In the same pan or skillet used for sautéing the ingredients, add 1 tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes. Pour the blended sauce into the pan with the sautéed onions. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld together.

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The most viewed tinga recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy One-Pot Chicken Tinga (Spicy M...

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The most viewed tinga recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine