Chicken Tinga Recipe (Tinga de Pollo)

This traditional Chicken Tinga Recipe is made with shredded chicken stewed in a spicy tomato and chipotle chile sauce. Super easy to make and bursting with delicious smoky and spicy flavor, serve it atop tostadas, in tacos, or as a yummy filling for quesadillas and enchiladas.

Chicken tinga is the ultimate Mexican shredded chicken. If you love chipotle chiles in adobo sauce, then you’re going to love this easy, intensely flavorful, and delicious recipe – guaranteed!

What is Tinga?

Tinga is a traditional Mexican dish made from shredded meat (commonly chicken, but it can also be beef or pork) stewed in a spicy sauce made primarily of tomatoes, chipotle chiles in adobo, and onions. The result is a smoky, slightly spicy, and delightfully tangy dish.

While chicken tinga (tinga de pollo) is perhaps the most popular version, you can also find tinga de res (beef) and tinga de cerdo (pork). Tinga is often served on tostadas, inside tacos, or as a filling for quesadillas, tortas, and empanadas.

The dish’s origins are believed to be from the state of Puebla in Mexico, but it has become popular throughout the country and in many places abroad where Mexican cuisine is cherished.

Chicken Tinga Ingredients

• Chicken: Tinga is traditionally made with pre-cooked shredded chicken. If you don’t have any precooked chicken ready, you can bake, shred, or poach any type of chicken you prefer, like boneless, skinless chicken breasts or chicken thighs to bone-in chicken.
• Onion and Garlic: The onion and garlic add flavor and depth. Part of the onion will be blended into the sauce and part of the onion will be sliced and sauteed, then combined with the sauce and shredded chicken.
• Tomatoes: Tomatoes are the base for the sauce. This recipe calls for fresh Roma tomatoes, but canned Roma tomatoes will also work.
• Chipotle Peppers in Adobo Sauce: These give the tinga its signature spicy and smoky flavor. Depending on the desired heat level, you can adjust the number of chipotle peppers used.
• Spices: Mexican oregano, cumin, salt, and black pepper.

How to Make Chicken Tinga

1. Poach the Chicken: Place the chicken, half of the onion (that was left whole), whole garlic cloves, bay leaf, salt, and black pepper in a large pot or Dutch oven. Cover with enough water so that the chicken is just covered. Bring to a boil over high heat, then reduce to a simmer and cover with a lid. Poach the chicken for approximately 20-25 minutes or until the chicken is cooked through.

2. Shred the Chicken: Remove the chicken from the pot and let them cool slightly before shredding with two forks or an electric mixer. Set aside.

3. Prepare the Tinga Sauce: Add the Roma tomatoes to the chicken broth and simmer for 5 minutes or until the skin begins to separate from the tomato. Remove the tomato, garlic, and ¼ of the softened onion from the cooking water and transfer to a large blender. Add the chipotle peppers, adobo sauce, Mexican oregano, and cumin. Blend until smooth and then set aside.

• Tip: Depending on the consistency of the sauce, you may need to add ½-1 cup of cooking liquid or chicken stock to the sauce to reach the desired consistency.

4. Soften the Onion: Sauté the second half of the onion in a large skillet coated with about one tablespoon of olive oil.

5. Simmer the Sauce: Add the sauce to the skillet and bring to a light simmer. Cook for about 10 minutes, stirring as needed. Add the shredded chicken to the sauce and mix well to coat. Simmer for an additional 5-10 minutes or until the sauce starts to thicken. Season with additional salt and black pepper as needed.

Can I Make Chicken Tinga in a Slow Cooker or Instant Pot?

Yes. The slow cooker helps to meld the flavors due to its longer cooking time, while the Instant Pot can speed up the cooking process.

Slow Cooker Chicken Tinga

1. Layer the Onions and Chicken: Slice the onion and place them at the bottom of the slow cooker. Lay the chicken pieces on top of the onions.
2. Blend the Sauce: In a blender or food processor, blend the tomatoes, garlic, chipotle peppers, adobo sauce, cumin, Mexican oregano, salt, black pepper, and 1/2 a cup of chicken broth or water.
3. Add the Tinga Sauce to the Slow Cooker: Pour the sauce over the chicken breasts and add the bay leaves.
4. Cook: Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
5. Shred the Chicken: Remove the chicken breasts from the slow cooker and shred using two forks. Return the shredded chicken back to the crock pot and mix it into the sauce.

Instant Pot Chicken Tinga

1. Sauté the Onions and Garlic: Turn on the Instant Pot’s Sauté function. Once hot, add the oil and onions and sauté until the onions are soft and translucent. If the heat is too hot, reduce it to a lower temperature to prevent burning. Add the garlic and sauté for 30 seconds.
2. Add the Ingredients: Add the chicken breasts and top with the diced Roma tomatoes or canned (14-ounces) tomatoes, chipotle peppers, adobo sauce, cumin, oregano, 1/2 a cup of chicken broth, salt, and black pepper. Nestle the bay leaves into the sauce.
3. Cook: Secure the lid and set the valve to the sealing position. Cook on high pressure for 10 minutes (chicken breasts) or 15 minutes (chicken thighs).
4. Natural Release: Allow the Instant Pot to release naturally for about 10 minutes. Then, you can turn the valve to the “venting” for a quick release.
5. Shred the Chicken: Remove the chicken breasts from the Instant Pot and shred using two forks.
6. Reduce the Sauce (optional): For a thicker sauce, return the Instant Pot to sauté mode and simmer the sauce for a few minutes or until it has reduced to your preference.
7. Combine: Return the shredded chicken back to the sauce and mix well to combine.

Ways to Serve Chicken Tinga

Chicken tinga is super versatile and can be used in just about any recipe that calls for plain shredded chicken. Favorites include chicken tinga tacos, burritos, tostadas, tortas, or flautas. It’s also delicious as part of a burrito bowl with all of your favorite toppings like pico de gallo, sour cream, cotija or queso fresco, Mexican rice and refried beans, sliced avocado, or fresh guacamole.

Is Chicken Tinga Spicy?

Tinga de pollo can be quite spicy, but it doesn’t have to be that way. To make a milder sauce, reduce the number of chipotle chiles that you add. So, as an example, rather than adding three chipotles, add just one. If you’re really sensitive to spicy food, omit the chipotle chiles altogether – but be sure to add the adobo sauce. Otherwise, you’ll miss out on Tinga’s signature smoky flavor.

How Do I Store Leftover Chicken Tinga?

Transfer leftovers to an airtight container or resealable ziplock bag. Place in the refrigerator for up to 3-4 days. To freeze leftovers, transfer them to freezer-safe bags or containers. Place in the freezer for up to 2-3 months.

When ready to reheat, heat in a saucepan over medium heat or in the microwave, stirring periodically to ensure even heating. If reheating from frozen, it’s best to let it thaw in the refrigerator overnight before reheating.

More Mexican Dishes

• Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
• Flautas de Pollo (Chicken Flautas)
• Elote Recipe (Mexican Street Corn)
• Mexican Mole Sauce Recipe (Chicken Mole)
• Carne Asada Tacos
• Birria Recipe (How to Make Birria)

If you make this Chicken Tinga Recipe, please leave me a comment below! I always love to read your thoughts and feedback!