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Get ready to salsa dance with your taste buds because Tinga de Pollo is here! This Mexican classic packs juicy shredded chicken smothered in a sultry tomato-chipotle sauce and topped off with savory onions. It’s a cinch to whip up and requires only a handful of ingredients, making it an everyday meal superhero!
Discovering Tostada de Tinga – A Mexican Classic Dish
Tinga de Pollo is a classic Mexican dish that hails from the state of Puebla. Although it is a popular choice for tacos and tostadas throughout the country, it originates from this region. Enjoyed all year, it’s especially popular during patriotic Mexican holidays. The dish’s irresistible flavor is sure to satisfy your cravings.
This recipe calls for chipotle chiles in adobo sauce, the smoky flavor of the chipotle is what adds that distinctive flavor to this dish. If you like a spicier dish, feel free to add an extra chipotle or two. This chile sauce draws out the flavors of the meat and vegetables.
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For This Recipe You Will Need these ingredients:
- Chicken – 3 large boneless and skinless chicken breasts. Rotisserie chicken can be used instead, it will take approximately 3 cups.
- Chipotle peppers in adobo sauce – 1 to 2 chipotle peppers add a little spice
- Onion – White or Yellow
- Garlic – Fresh and minced
- Chicken broth – chicken bouillon + 1 cup of water
- Fresh Tomatoes – I prefer Roma tomatoes
- Corn Tortillas
- Optional toppings – Avocado slices, cotija cheese, shredded lettuce, lime crema, or diced tomatoes.
Step-by-Step Instructions for Tostada de Tinga
- Cook and shred the chicken breast.
- In a large skillet or Dutch oven, saute the onions until they are transparent.
- Add the shredded chicken, and cook for 3-4 minutes on low heat.
- Blend the garlic, tomatoes, chicken broth, and chipotle in a blender and add to the chicken mixture.
- Cook for 10 to 15 additional minutes on low heat or until most of the liquid has evaporated
- Place the chicken mixture on a fried or baked tostada shell, and top with your favorite toppings.
- This Chicken Tinga recipe can be frozen in an airtight container.
Leftover Tinga de Pollo uses:
- Chicken Tinga is perfect for tacos!!
- Delicious in a rice bowl
- Perfect burrito filling
Other Recipes You’ll Love:
- Crispy Potato Tacos ( Taco Dorados de Papa)
- Easy Mexican Shrimp Tacos: Quick and Flavorful Meal
- Tacos Gobernador (Governor Tacos)
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Tinga de Pollo Tostadas
Ingredients
- 3 large boneless skinless chicken breasts, cooked and shredded *See notes
- 1-2 chipotle peppers in adobo sauce
- 2 teaspoons of minced garlic
- 5 Roma tomatoes
- 1 large white onion sliced
- 1 cup chicken broth
- 10 corn tortillas
- Salt and pepper to taste
- Optional toppings: Avocado slices Cotija cheese, lime crema, shredded lettuce
Instructions
- Cook and shred chicken breasts, and set aside.
- In a large skillet or Dutch oven, saute the onions until they are transparent.
- Add the shredded chicken, and cook for 3-4 minutes on low heat
- Blend the garlic, tomatoes, chicken broth, and chipotle in a blender and add to the meat mixture.
- Cook for 10 to 15 additional minutes or until most of the liquid has evaporated
- Place the chicken mixture on a fried or baked tostada and top with your favorite toppings.
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