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Chicken Tinga Recipe - Smoky, Spicy Shredded Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 1.5 to 2 pounds, shredded (rotisserie or poached works great)
  • Onion: 1 large white or yellow onion, thinly sliced
  • Garlic: 3–4 cloves, minced
  • Chipotle peppers in adobo: 2–3 peppers, plus 1–2 tablespoons sauce (adjust for heat)
  • Tomatoes: 1 (14.5-ounce) can of fire-roasted tomatoes, or 4 ripe Roma tomatoes
  • Chicken broth: 1/2 to 3/4 cup, as needed to thin the sauce
  • Bay leaf: 1 leaf (optional but classic)
  • Dried oregano: 1 teaspoon (preferably Mexican oregano)
  • Ground cumin: 1/2 teaspoon
  • Salt and black pepper: To taste
  • Neutral oil: 1–2 tablespoons (avocado or vegetable oil)
  • Apple cider vinegar or lime juice: 1–2 teaspoons, to brighten
  • Optional garnishes: Lime wedges, chopped cilantro, sliced radishes, diced white onion, crumbled queso fresco, crema
  • For serving: Warm corn tortillas, tostadas, rice, or a salad base

Method
 

  1. Prep the chicken. Shred your cooked chicken into bite-size pieces. If you’re starting from raw, poach 1.5–2 pounds of chicken breasts or thighs in salted water until just cooked through, then shred.
  2. Sauté the aromatics. Heat oil in a large skillet over medium heat. Add sliced onion and a pinch of salt. Cook 6–8 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 30–60 seconds until fragrant.
  3. Build the sauce base. Add the chipotle peppers, adobo sauce, tomatoes, oregano, and cumin to the skillet. Stir and let it simmer for 2–3 minutes to marry the flavors.
  4. Blend the sauce. Transfer the mixture to a blender with 1/2 cup chicken broth. Blend until smooth. Taste and adjust salt and heat. If you want extra smoky heat, add another half pepper or a splash more adobo.
  5. Simmer with bay. Pour the sauce back into the skillet. Add the bay leaf and bring to a gentle simmer. Let it reduce for 5 minutes, stirring occasionally. You want a sauce that coats a spoon but isn’t too thick.
  6. Add the chicken. Stir in the shredded chicken. Simmer on low for 8–10 minutes, adding more broth as needed to keep it saucy. The chicken should be juicy and well coated.
  7. Brighten and finish. Remove the bay leaf. Stir in vinegar or a squeeze of lime. Taste and adjust salt and pepper. The flavors should be smoky, savory, and slightly tangy.
  8. Serve your way. Spoon onto warm corn tortillas for tacos, pile onto tostadas with crema and lettuce, or serve over rice with beans and avocado. Add fresh cilantro and lime to finish.