Mexican
Tinga de Pollo
Shredded chicken is simmered in a smoky tomato-chipotle sauce with sweet sliced onion until it is saucy and deeply savory. Serve it the traditional way on crisp tostadas with crema, queso fresco, lettuce, and avocado.
Ingredients
- Boneless skinless chicken thighs or breast300g
- White onion1 medium, divided
- Garlic cloves3, divided
- Bay leaf1
- Kosher salt1 tsp, plus more to taste
- Ripe Roma tomatoes3 medium
- Chipotle chiles in adobo2 chiles plus 1 tbsp adobo sauce
- Mexican oregano1/2 tsp
- Neutral oil or lard1 tbsp
- Chicken cooking broth1/2 cup
- Tostadas4
- Mexican crema2 tbsp
- Queso fresco1/4 cup, crumbled
- Shredded lettuce1 cup
- Avocado1/2, sliced
Method
- Place the chicken in a small pot with half the onion, 1 garlic clove, the bay leaf, 1 tsp salt, and enough water to cover by 2 cm.
- Bring to a gentle simmer, skim any foam, and cook for 18 to 22 minutes until the chicken is cooked through.
- Transfer the chicken to a plate, strain and reserve the broth, and shred the chicken once cool enough to handle.
- Meanwhile, place the tomatoes in a dry skillet or on a comal over medium-high heat and roast, turning often, until blistered and softened on all sides.
- Blend the roasted tomatoes with the remaining 2 garlic cloves, chipotle chiles, adobo sauce, Mexican oregano, and 1/2 cup of the reserved chicken broth until smooth.
- Thinly slice the remaining half onion.
- Heat the oil or lard in a skillet over medium heat, add the sliced onion, and cook for 6 to 8 minutes until soft and lightly golden.
- Pour the blended tomato-chipotle sauce into the skillet with the onion and fry, stirring often, for 5 minutes until the sauce darkens slightly and the raw tomato flavor cooks out.
- Add the shredded chicken and simmer for 8 to 10 minutes, stirring occasionally, until the chicken absorbs the sauce and the tinga is juicy but not watery.
- Taste and adjust with salt, adding a splash more broth if the tinga becomes too dry.
- Serve the tinga warm on tostadas with shredded lettuce, crema, queso fresco, and avocado slices.
Common questions
Can I substitute chicken breast for thighs in tinga de pollo?
Yes. Chicken breast works, but it dries out faster, so simmer just until cooked and shred promptly. Thighs stay juicier and are more forgiving if you plan to simmer the meat again in the sauce.
How long does tinga de pollo take from start to finish?
Plan on about 35 to 45 minutes total. Poaching the chicken takes 18 to 22 minutes, while roasting the tomatoes and cooking the sauce and onions adds another 15 to 20 minutes.
What are the most common mistakes when making tinga?
The biggest mistakes are overcooking the chicken, under-roasting the tomatoes, and making the sauce too thin. Also avoid too much adobo at first; chipotle heat intensifies as the sauce simmers.
How should I store leftover tinga de pollo?
Store the chicken and sauce together in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or water if needed. It also freezes well for about 2 months.
What is the best way to serve tinga de pollo?
Serve it on crisp tostadas with shredded lettuce, Mexican crema, and queso fresco. It also works in tacos, tostadas, sopes, or bowls with rice and beans. Add avocado, pickled onions, or salsa if you like.