Authentic Chicken Tinga Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
240 kcal
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Course
Main Course
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Cuisine
Mexican
Authentic Chicken Tinga Recipe
Description
This recipe features peeled, cubed russet potatoes cooked until tender alongside a mixture of Mexican chorizo and sliced onions sautéed until soft. Shredded cooked chicken breast is added with low-sodium chicken stock, chopped Roma tomatoes, finely chopped chipotle chili, salt, and black pepper, then simmered to blend flavors. The cooked potatoes are gently folded in to maintain their shape, preventing them from becoming mushy.
The resulting dish offers a balance of smoky, spicy, and savory notes with textural variation between tender chicken, chunky potatoes, and flavorful chorizo. It can be served hot as a filling for burritos, tortas, tostadas, or tacos using corn tortillas, with suggested toppings like avocado, radish, Mexican crema, queso fresco, and lettuce to add freshness and creaminess.
This preparation works well for meal leftovers or make-ahead lunches as it maintains flavor on reheating. Doubling the recipe is practical for larger batches. Calorie counts apply to the chicken tinga alone, excluding toppings which can be adjusted to taste.
Ingredients
- 1 russet potato peeled and cubed, large
- ¼ cup Mexican chorizo 100 grams
- 1/2 onion sliced
- 8 oz chicken breast cooked & shredded, about 2 breasts; rotisserie chicken preferable
- 1 cup chicken stock low sodium
- 2 Roma tomato chopped
- 1 Chipotle chili finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 tostada for serving
- 4 bolillo bread
- 4 corn tortilla
Suggested toppings
- avocado
- radish
- Mexican crema
- queso fresco crumbled
- lettuce shredded
Instructions
- In a small saucepan, add the potatoes and enough water to cover them. Cook over medium heat for about 10 minutes or until tender. Drain and set aside.
- While the potatoes are cooking, start cooking the chorizo in a medium skillet over medium-high heat.
- When the chorizo is cooked halfway add the onions and cook until soft. About 4 minutes.
- Add the shredded chicken, stock, tomatoes, chile chipotle, salt & pepper. Cover and simmer for 15 minutes.
- Add the cooked potatoes and gently mixed all the ingredients making sure the potatoes don't get all mushy. Remove from heat and serve while hot.
- If needed, add more salt & pepper according to taste.
- Serving suggestions: Use it for burritos, tortas, tostadas, or corn tortillas for tacos.
- Toppings suggestions: avocado, radishes, lettuce, Mexican crema, queso fresco, hot sauce.
Notes
- This recipe adapts well for leftovers and reheating, providing a quick meal option.
- Doubling the quantities can easily increase servings for larger groups or batch cooking.
- Calorie estimates refer only to the chicken tinga filling and do not include optional toppings.
- Suggested toppings such as avocado, radishes, lettuce, Mexican crema, and queso fresco can be adjusted based on preference and availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 682mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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