Before you cook
Background Recipe story & origin
Tinga de pollo originated in Puebla, Mexico. The dish features shredded chicken simmered in a sauce of tomatoes, chipotles, and sliced onions. The name likely comes from the Nahuatl word 'tlingui' meaning 'to stack,' referring to how it's served piled on tostadas. The chipotle gives distinctive smoky heat. Tinga is typically served on tostadas, in tacos, or in tortas.
Before you start Equipment you'll need
- large skillet or Dutch oven — Provides high heat for cooking chilaquiles and warming ingredients until ready
Safety Safety & allergen notes
- Chicken must reach 165°F internal temperature.
- Chipotles are spicy. Start with less, add more to taste.
Non-negotiables Rules for success
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Use bone-in thighs if possible.
More flavor than breast, stays moist when shredded
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Slice onions thin.
Onions are part of the dish, not just aromatics-they should be silky
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Simmer shredded chicken in sauce.
Chicken needs to absorb the chipotle flavor
Prep Get set first
About 10 min of prep
- Slice onions
- Mince garlic
- Dice tomatoes or open canned
- Measure chipotles
Tinga comes together fast. Poach chicken, shred, simmer in sauce. Under an hour.
Ingredients
Instructions
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Poach the chicken
Place chicken thighs in pot, cover with salted water. Bring to simmer, cook 25-30 minutes until cooked through. Remove, let cool slightly, shred meat, discard skin and bones.
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Cook the onions
Heat oil in large skillet over medium heat (325-350°F surface). Add sliced onions and salt. Cook, stirring occasionally, until soft and starting to brown, 8-10 minutes.
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Build the sauce
Add garlic, cook 1 minute. Add tomatoes, chipotles with adobo sauce, oregano, and broth. Simmer 10 minutes until slightly thickened.
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Combine and simmer
Add shredded chicken to sauce. Toss to coat. Simmer 5 minutes to let chicken absorb flavors. Taste and adjust salt and heat (add more chipotles if desired).
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Build the tacos
Serve on tostadas or in tacos with crema, queso fresco, avocado, and lime.
Chef's notes
Classic tinga uses tomatillos. This tomato version is more common in the US.
Traditionally served on tostadas with crema, queso fresco, and avocado.
Also great in tacos, burritos, tortas, or over rice.
Keeps well for 5 days. Freezes for 3 months.