Mexican Tinga de Pollo with Chipotle Peppers
A spicy, smoky chicken dish that's perfect for tacos or tostadas
Dive into the savory and complex flavors of Tinga de Pollo, a traditional Mexican dish featuring shredded chicken simmered in a rich and tangy chipotle-tomato sauce.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Tinga Sauce
For the Chicken
For the Garnish
For Serving
Preparation
Preparing the Chicken
Season Chicken Thighs
Season chicken thighs with salt and pepper.
Boil Broth
In a large pot, add chicken broth and bring to a boil.
Simmer Chicken
Add the chicken thighs, reduce heat, and simmer until cooked through, about 20-25 minutes.
Ensure the chicken is fully cooked before shredding to avoid foodborne illness.
Making the Tinga Sauce
Cook Onions
Heat olive oil in a pan over medium heat. Add onions and cook until translucent.
Add Garlic
Stir in garlic and cook until fragrant, about 1 minute.
Combine Tomatoes and Spices
Add tomatoes, chipotle peppers, oregano, and cumin, and cook until tomatoes start to break down.
For an extra depth of flavor, lightly char the tomatoes before blending.
Cooking Process
Shred the Chicken
Once cooked, remove chicken and shred using two forks.
Blend and Simmer Sauce
Blend the sauce mixture until smooth. Return it to the pan, and simmer to thicken.
Combine Chicken and Sauce
Add shredded chicken to the sauce and stir well to coat evenly.
Plating & Serving
Mexican Tinga de Pollo with Chipotle Peppers
Mexican Tinga de Pollo with Chipotle Peppers
Assemble Tacos or Tostadas
Serve the Tinga de Pollo over warm tostadas or in soft corn tortillas, topped with avocado slices, cilantro, and crumbled queso fresco.