Mexican Chicken Tinga Recipe
This flavorful Chicken Tinga combines tender shredded chicken with a smoky, spicy tomato-chipotle sauce, perfect for tacos, tostadas, or burritos. Prepared in just one pot for a simple, satisfying meal.
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Servings: 8
Ingredients
- 1 tablespoon olive oil
- 2 pounds skinless chicken thighs or substitute chicken breast
- 1 medium onion chopped
- 1 teaspoon Mexican oregano
- 1 jalapeño pepper chopped (optional, for extra heat)
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 cloves garlic chopped
- 16- ounce can tomato sauce
- 7- ounce can chipotles in adobo sauce use half for a milder dish
- 1 tablespoon chili powder preferably ancho
Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion and jalapeño, cooking for about 5 minutes until softened.
- Add the garlic and sauté for another 30 seconds to 1 minute, until fragrant.
- Season the chicken thighs with salt and pepper, then place them in the pan. Sear each side for about 2 minutes, just until lightly browned.
- In a food processor, blend the tomato sauce and chipotles in adobo sauce until smooth. Pour the blended mixture into the pan, covering the chicken.
- Stir in the chili powder, Mexican oregano, cumin, and additional salt and pepper as desired.
- Bring the sauce to a gentle boil, then reduce the heat and allow the chicken to simmer for about 30 minutes, until it’s cooked through and tender.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pan, mixing it thoroughly into the sauce, and let it simmer for an additional 5 minutes.
- Serve warm with tortillas, tostadas, torta buns, or as a filling for burritos. Garnish with your favorite toppings.
Notes
For a Crock Pot or Slow Cooker version, refer to the discussion in the recipe above.