How to Make Chicken Tinga – An Authentic Mexican Shredded Chicken Dish

Chicken tinga is a tasty shredded chicken dish from Mexico. It has juicy, tender chicken tossed in a tasty tomato-based sauce. This dish’s strong flavors make it great for tacos, burritos, tostadas, nachos, and more. There are some key ingredients in chicken tinga, but it’s easy to change them to suit your tastes. For those who love Mexican food, you need to learn how to make chicken tinga at home.

An Overview of Chicken Tinga

Chicken tinga, also sometimes called tinga de pollo or tinga poblana, consists of shredded chicken simmered in a sauce made of tomatoes, spices, and chipotle peppers. The chipotles provide a subtle smokiness and heat, while the tomato base creates a rich, tangy flavor. Onions, garlic, bay leaves, and warm Mexican spices like cumin, oregano, and cinnamon round out the flavors.

Traditionally, chicken tinga is made with chicken thighs because they stay juicy when they are shred. But chicken breasts can also be used. The cooked chicken is shredded into small pieces and then mixed back into the tomato-chipotle sauce to soak up all of its delicious flavors. This recipe is flexible and can be changed to fit your needs. Chicken tinga can be eaten by itself, in tacos or tostadas, as a filling for burritos and nachos, or over rice.

Key Ingredients for Chicken Tinga

The list of things that go into chicken tinga is short, but each one is very important to the flavor. Here are the key ingredients you’ll need:

• Chicken – Boneless, skinless chicken thighs or breasts. Chicken thighs are traditional.
• Onion – A yellow or white onion provides an aromatic base.
• Garlic – Minced garlic adds richness.
• Canned tomatoes – Crushed or diced tomatoes create the sauce base.
• Chipotle peppers in adobo – These impart smokiness, spice, and depth of flavor.
• Spices – Oregano, cumin, cinnamon, and bay leaves are traditional seasonings.
• Lime – Lime juice brightens up the sauce.

This simple recipe only needs olive oil, chicken broth, salt, and pepper. When serving, add extras like diced onions, cilantro, avocado, and cheese to suit your taste.

Step-by-Step Instructions for Chicken Tinga

Making authentic chicken tinga at home is easy to do in just 4 key steps:

1. Cook the Chicken

Start by cooking boneless, skinless chicken thighs or breasts until fully cooked through and no longer pink inside. This can be done by:

• Poaching – Simmering in broth or water with aromatics like onion and bay leaves
• Braising – Browning then simmering in sauce in a covered pan
• Baking – Roasting in the oven on a sheet pan

Cooking the chicken first allows you to shred it later. Cook until fully opaque and 165°F internally.

2. Make the Sauce

As the chicken cooks, prepare the tinga sauce. Heat olive oil in a skillet over medium heat. Cook sliced onions until softened and browned. Add minced garlic and cook 1 minute more.

Next, stir in the tomatoes, chipotle peppers, adobo sauce, and spices like oregano, cumin, and cinnamon. Simmer for 15-30 minutes to meld the flavors.

3. Shred the Chicken

Once cooked, transfer the chicken to a cutting board. Use two forks to shred the chicken into bite-sized pieces.

4. Combine and Serve

Add the shredded chicken to the simmering tomato-chipotle sauce. Cook for 5 minutes more to allow the chicken to soak up the flavors.

That’s it! You now have delicious homemade chicken tinga ready to enjoy. Serve wrapped in warm corn tortillas or over rice. Garnish with extras like cheese, avocado, cilantro, and lime wedges.

Tips for the Best Homemade Chicken Tinga

Follow these tips for authentic, flavorful chicken tinga every time:

• Use bone-in chicken thighs for the most moist, tender texture after shredding.

• Opt for canned fire-roasted tomatoes for extra smoky depth.

• Cook the tomato sauce for at least 15-20 minutes to develop the flavors.

• Use authentic dried Mexican oregano if you can find it for a true tinga flavor.

• Add a teaspoon of chicken bouillon to the sauce for a savory boost.

• Increase or decrease the number of chipotles to customize the spice level.

• Finish with a squeeze of fresh lime juice to brighten all the flavors.

• Serve tinga wrapped in warm corn tortillas with diced raw onion and cilantro.

Common Questions

What kind of chicken is best for tinga?

Chicken thighs, either bone-in or boneless, work best. They stay juicy when shredded. Breasts can also be used but may turn out slightly drier.

How spicy is chicken tinga?

This depends on the amount of chipotle peppers used. For mild tinga, use just 1-2 peppers. Add more for extra heat. The adobo sauce also contains spice.

Does chicken tinga have tomatoes?

Yes, tomatoes are the base of the sauce. Canned diced or crushed tomatoes are most convenient. Fire-roasted tomatoes add extra flavor.

How long does chicken tinga last?

Leftover chicken tinga keeps 4-5 days refrigerated. It can also be frozen for 2-3 months. Reheat gently before serving.

Enjoy Restaurant-Quality Chicken Tinga at Home

Chicken tinga is easy to make at home for a fraction of the cost of ordering out. With just a few affordable ingredients and simple preparation, you can enjoy tender shredded chicken blanketed in incredible smoky, spicy, and slightly sweet flavors. This versatile Mexican chicken dish is one the whole family will love.