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Mexican Tinga de Pollo

Mexican Tinga de Pollo

Mexican Tinga de Pollo is a traditional and flavorful dish featuring tender shredded chicken simmered in a smoky, spicy tomato and chipotle sauce. Perfect for tacos, tostadas, or bowls, this easy-to-make recipe delivers authentic Mexican comfort food with a rich, tangy sauce and mild heat that can be customized to your taste.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 2 cups cooked, shredded chicken breast or thighs

Sauce

  • 1 cup tomato sauce
  • 2–3 chipotle peppers in adobo, chopped (adjust for spice level)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf

Cooking

  • 2 tablespoons olive oil or vegetable oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Chicken: Start by cooking chicken breasts or thighs in boiling water with a pinch of salt until fully cooked, about 20 minutes. Remove from water and shred the meat using two forks or a mixer for tender, pull-apart chicken perfect for absorbing the sauce.
  2. Sauté Onions and Garlic: Heat oil in a skillet over medium heat, then add finely sliced onions. Cook until translucent and slightly caramelized, about 7-8 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant but not burnt.
  3. Make the Tinga Sauce: Add chopped chipotle peppers in adobo along with tomato sauce to the skillet. Stir well to combine and cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  4. Combine Chicken and Sauce: Pour in chicken broth and add the shredded chicken along with a bay leaf. Stir everything together, reduce the heat to low, and let it simmer for 15-20 minutes so the chicken soaks up the smoky, spicy flavors.
  5. Final Seasoning and Serve: Remove the bay leaf, taste the dish, and season with salt and pepper as needed. Serve Mexican Tinga de Pollo hot as a main dish or use as a filling for tacos, tostadas, or sandwiches.

Notes

  • Use bone-in chicken for extra flavor and juiciness.
  • Don’t skip the adobo sauce from chipotles—it adds essential smoky depth.
  • Adjust chipotle quantity to control the spiciness.
  • Let the dish rest a few minutes after cooking to deepen flavors.
  • Warm tortillas before serving for the best texture and taste.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 8g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: Mexican chicken, Tinga de Pollo, smoky chicken, chipotle sauce, easy Mexican recipe, shredded chicken, taco filling