Tinga de Pollo
Chipotle Chicken Tinga
Shredded chicken simmered in a smoky chipotle-tomato sauce built on deeply caramelized onions — the classic stuffing for tostadas, tacos, or tortas.
Tinga de Pollo
✦ Antes de Empezar
Before you cook
How spicy is tinga, and can I adjust the heat?
The chipotle chiles in adobo bring smoky heat — use closer to 2 chiles for a milder tinga or 3 for more kick, and remember the adobo sauce itself adds some heat too, so start light if you're sensitive to spice.
Ingredientes· 9View
- 4 cupsShredded cooked chicken
- 2 tablespoonsOil
- 2 largeWhite onions, thinly sliced into half-moons
- 5Roma tomatoes
- 2 to 3Chipotle chiles in adobo
- 2Garlic cloves
- 1 teaspoonMexican oregano
- 1 cupChicken broth
- 1 teaspoonSalt
Instrucciones
5 pasosAcitrona la cebolla
Caramelize the onions
Heat the oil and cook the sliced onions over medium heat for 10 to 12 minutes, until soft and lightly caramelized.
Licúa la salsa
Blend the sauce
Blend the tomatoes, chipotles, garlic, oregano, broth, and salt.
Cocina la salsa
Cook the sauce
Pour the blended sauce into the onions and cook for 10 minutes.
Añade el pollo
Add the chicken
Add the shredded chicken and simmer uncovered for 8 to 10 minutes, until the mixture is moist but not watery.
Sirve
Serve
Use for tostadas, tacos, tortas, or as a main dish.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
