Smoky, spicy and packed full of flavor. This Tinga De Pollo recipe is so simple to make and can be whipped up in less than 30 minutes, and all in one pan! You just have to make this flavor sensation!
About this Tinga recipe:
The star of the show in this Tinga De Pollo recipe is the chipotle chillies and adobo sauce. The chipotle chillies add a delicious, smoky flavor to your shredded chicken and, combined with the adobo sauce, add a delightful kick of spice. Pair that with ripe tomatoes, onion, garlic and fresh coriander, and you have yourself a rich and comforting dish. Tinga De Pollo is so versatile and can be served on crispy tortillas (tostadas), stuffed into tacos or burritos or simply served with rice. You just have to try this!
Ingredients
- Tomatoes (Deseeded)
- Canned chipotle peppers in adobo sauce
- Onion
- Garlic
- Tomato puree
- Chicken Breast
- Mexican Oregano
- Cumin
- Chicken stock
- Lard
See recipe card for quantities.
Step by step photographs:
- Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts.
- Step 2: Add ¼ cup (60ml) of chicken stock.
- Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.
- Step 4: Once cooked, shred your chicken in a bowl with forks.
- Step 5: To a food processor, add your tomatoes, canned chipotle peppers and adobo sauce.
- Step 6: Blend into a smooth tinga sauce.
- Step 7: In a pan on a medium heat, melt your lard or add olive oil and fry your onions until translucent. Add your garlic and fry for another minute.
- Step 8: Add your cumin, oregano and tomato puree and fry for 1 minute.
- Step 9: Next, add your blended tinga sauce.
- Step 10: Mix well and add a splash of chicken stock to loosen the sauce slightly.
- Step 11: Then, add your shredded chicken to the sauce and mix well. Simmer for 5-10 minutes to allow the flavors to marry together.
- Step 12: Dig in!
What about the chipotle chillies?
Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This recipe calls for 3 chipotle chillies and 3 tablespoons of the adobo sauce so one 200g can is all you need. I bought my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 5 tablespoons of chipotle paste in your tinga to substitute the chillies and adobo sauce.
How spicy is Tinga De Pollo?
Like all the spicy recipes you'll find on this site, it's completely up to you how spicy you want your Tinga De Pollo to be! If you make it as instructed below then you will have a medium level of spice, but there are lots of ways to adjust this. To make it less spicy, deseed and devein the chipotle pepper. It's a messy job but well worth it if you're wanting a milder Tinga. If you're using chipotle paste then add 3 tablespoons instead of 5 and add a splash of chicken stock or water to your food processor to thin out the sauce.
Variations
If you follow the recipe as above you will end up with a traditional Tinga De Pollo, however there are other variations you might want to give a go. Here are some ideas:
- Tinga De Pollo - I show you how to poach and shred your own chicken breasts in this recipe however you could use chicken thigh. Alternatively, for ease, you could use left over roast chicken or even buy rotisserie chicken from the grocery store then shred it.
- Tinga De Puerco - Not feeling like having chicken tonight? Use 2-3 cups of shredded slow-cooked pork shoulder to create a Tinga De Puerco (Smoky Chipotle Pork).
What can I serve this Tinga De Pollo with?
- Tinga De pollo loaded nachos - Why not serve your Tinga on top of homemade corn chips, top with Pico de Gallo and Guacamole and drizzle over a healthy amount of Chipotle Mayo.
- Tinga De Pollo Burritos - Stuff these homemade flour tortillas with your tinga, refried black beans and mexican rice to create delicious burritos.
Equipment
All you will need to make your Tinga sauce is either a food processor or a blender. I prefer to use a food processor as it leaves the sauce with a slightly chunky consistency whereas a blender will make the sauce very smooth. It's all down to your own personal preference! If you are wanting to make your Tinga sauce the truly traditional way then you can use a large pestle and mortar.
Storage
Refrigeration - Allow your Tinga De Pollo to cool completely. Add to an airtight container and store in the fridge for up to 4 days. To reheat, add to a pan with a splash of chicken stock and heat though.
Freezing - Allow your Tinga De Pollo to cool completely. Add to an airtight container or a freezer bag and store in the freezer for up to 3 months. To reheat, allow to defrost in the fridge completely, add to a pan with a splash of chicken stock and heat though.
Top Tip
Adding tomato puree might seem like a useless step since the blended sauce is packed full of tomatoes. However, frying your tomato puree will caramelize it slightly and add an extra depth of flavor to your tinga! Don't skip this step!
FAQ
It has a smoky heat from chipotle peppers, but the spice level can be adjusted. Use fewer chipotles or scrape out the seeds to make it milder.
I use chicken breast for this recipe as it's easy to shred, however chicken thigh will add slightly more flavor to your tinga. For ease you could even shred a rotisserie chicken.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Tinga:
Recipe
Tinga De Pollo
Smoky, spicy and packed full of flavor. This Tinga De Pollo recipe is so simple to make and can be whipped up in 30 minutes, and all in one pan!
Ingredients
- 4 medium tomatoes deseeded
- 3 canned chipotle peppers
- 3 tablespoons adobo sauce
- 1 white onion
- 2 Garlic cloves minced
- 1 teaspoon tomato puree
- 3 large chicken Breasts
- 1 teaspoon Oregano
- 1 teaspoon cumin
- 1 cup (250ml) Chicken stock
- 1 teaspoon lard or olive oil
Instructions
- In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts. Add ¼ cup (60ml) of chicken stock. Cover your pan with a lid and allow to poach for 10-12 minutes. Once cooked, shred your chicken in a bowl with forks.
- To a food processor, add your tomatoes, canned chipotle peppers and adobo sauce. Blend into a smooth tinga sauce.
- In a pan on a medium heat, melt your lard or add olive oil and fry your onions until translucent. Add your garlic and fry for another minute.
- Add your cumin, oregano and tomato puree and fry for 1 minute.
- Next, add your blended tinga sauce. Mix well and add a splash of chicken stock to loosen the sauce slightly.
- Then, add your shredded chicken to the sauce and mix well. Simmer for 5-10 minutes to allow the flavours to marry together.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 299mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 31g