Total Time: 1 hour 15 minutes | Prep: 15 minutes | Cook: 1 hour | Serves: 6
This authentic Tinga de Pollo recipe delivers the smoky, spicy flavors that make this dish a beloved staple of Mexican cuisine. Tender shredded chicken simmers in a rich tomato and chipotle sauce that’s both comforting and exciting, with layers of flavor that develop through traditional cooking methods. This Mexican shredded chicken is incredibly versatile, perfect for tacos, tostadas, quesadillas, or eating straight from the bowl with warm tortillas. The secret lies in the chipotle chiles in adobo, which provide that distinctive smoky heat that defines authentic tinga.
A rustic bowl of golden-red shredded chicken tinga with visible pieces of onion and tomato, garnished with fresh cilantro and served alongside warm corn tortillas.
What makes tinga special is the balance between the sweet acidity of tomatoes, the smoky heat of chipotle chiles, and the tender texture of perfectly cooked chicken. This dish represents the heart of Mexican home cooking, where simple ingredients are transformed through proper technique into something deeply satisfying and full of character.
Ingredients for Tinga de Pollo
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 large white onion, quartered
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon salt
- Water to cover
For the Tinga Sauce:
- 6 Roma tomatoes
- 1 large white onion, thinly sliced
- 4 garlic cloves, minced
- 3 to 4 chipotle chiles in adobo, chopped
- 2 tablespoons adobo sauce
- 2 tablespoons vegetable oil
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon cumin
- Salt and black pepper to taste
For Serving:
- Warm corn tortillas
- Diced white onion
- Fresh cilantro, chopped
- Mexican crema or sour cream
- Crumbled queso fresco
- Lime wedges
- Sliced avocado
How to Make Tinga de Pollo – Step by Step Instructions
- Cook the Chicken: Place chicken thighs in a large pot with quartered onion, whole garlic cloves, bay leaves, and salt. Cover with water and bring to a boil. Reduce heat and simmer covered for 25 to 30 minutes until chicken is tender and cooked through.
- Prepare the Tomatoes: While chicken cooks, char tomatoes directly over gas flame or under broiler until skin is blackened in spots, about 8 to 10 minutes total, turning frequently. Let cool, then roughly chop, keeping all juices.
- Shred the Chicken: Remove chicken from broth and let cool slightly. Reserve 1 cup of cooking liquid. Shred chicken into bite-sized pieces using two forks. Discard cooking aromatics.
- Start the Sofrito: Heat vegetable oil in a large skillet over medium heat. Add sliced onions and cook for 8 to 10 minutes until softened and lightly golden. Add minced garlic and cook 1 more minute until fragrant.
- Build the Sauce: Add chopped tomatoes with their juices to the skillet. Cook for 5 minutes, stirring occasionally. Add chipotle chiles, adobo sauce, oregano, and cumin. Season with salt and pepper.
- Simmer the Tinga: Add shredded chicken to the sauce along with 1/2 cup of reserved cooking liquid. Simmer for 15 to 20 minutes, stirring occasionally, until sauce has thickened and chicken is well coated. Add more cooking liquid if mixture becomes too dry.
- Final Seasoning: Taste and adjust seasoning with salt, pepper, or more adobo sauce as needed. The tinga should be moist but not soupy, with a rich red color and balanced smoky heat.
Expert Tips for Perfect Tinga de Pollo
- Use chicken thighs: They stay moist and tender, unlike chicken breasts which can dry out
- Char the tomatoes: This adds depth and authentic Mexican flavor to the sauce
- Don’t skip the sofrito: Properly cooked onions create the flavor base for great tinga
- Save the cooking liquid: Use it to adjust consistency and add extra chicken flavor
- Adjust chipotle to taste: Start with 3 chiles and add more for extra heat
- Let it simmer: Allow time for flavors to meld and sauce to reduce properly
Storage and Serving
This Mexican chicken tinga keeps beautifully in the refrigerator for up to 4 days and freezes well for up to 3 months. The flavors actually improve overnight, making it perfect for meal prep. Reheat gently on the stove, adding a splash of water or broth if needed.
Serve warm with an array of toppings and let everyone build their own tacos or tostadas. Tinga is also excellent over rice, in quesadillas, or as a filling for empanadas. This recipe serves 6 generously, with enough for plenty of tacos or several different meals.
Why This Tinga de Pollo Recipe Works
The success of this tinga lies in building flavor at every step. Poaching the chicken creates a flavorful cooking liquid that gets incorporated back into the dish. Charring the tomatoes adds smokiness that complements the chipotle chiles perfectly. The slow simmering allows the chicken to absorb all the sauce flavors while the liquid reduces to the perfect consistency. This authentic Mexican chicken recipe delivers the complex, satisfying flavors that make tinga a favorite across Mexico and beyond.
