Print

Chicken Tinga

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and authentic Chicken Tinga recipe featuring tender, shredded chicken in a spicy tomato sauce served on warm tortillas.

Ingredients

Scale
  • 500 grams of chicken breast
  • 1 large can of whole peeled tomatoes (400 grams)
  • 2 medium onions, finely sliced
  • 3 adobo chipotle chiles, chopped
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of oregano
  • 2 tablespoons of vegetable oil
  • Salt and pepper to taste
  • Corn or flour tortillas for serving
  • Crema for serving
  • Crumbled fresh cheese for serving
  • Sliced avocado for serving

Instructions

  1. Start by cooking the chicken. Place the chicken breasts in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil, then lower the heat to cook for 20 minutes or until fully cooked. Once done, remove the pot from the heat and let the chicken cool before shredding it into bite-sized pieces.
  2. While waiting for the chicken, heat two tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced onions and minced garlic. Cook until the onions become translucent and tender, releasing their natural sweetness.
  3. Add the canned tomatoes, chopped chipotle chiles, cumin, and oregano to the skillet. Allow the mixture to cook on low heat for 10 minutes, making sure to crush the tomatoes with a wooden spoon.
  4. Incorporate the shredded chicken into the skillet, stirring well to coat it with the sauce. Continue to cook on medium-low for an additional 10 minutes, allowing the chicken to absorb the rich flavors. Season your Chicken Tinga with salt and pepper to taste.
  5. Dish out the Chicken Tinga hot alongside warm tortillas. Garnish with crema, crumbled cheese, and sliced avocado for that perfect finishing touch.

Notes

Taste as you go and adjust seasoning as per preference. Experiment with different tortillas and garnishes.

Nutrition

Find it online: https://sousviderecipe.com/chicken-tinga-recipe/