Chicken Tinga Recipe
User Reviews
4.7
Chicken Tinga Recipe
Description
Chicken Tinga Recipe starts by poaching skinless, boneless chicken breasts in water seasoned with salt, garlic, and onion until tender. The poaching liquid is partly reserved to blend with chipotle peppers in adobo sauce, vine-ripened tomatoes, and additional onion and garlic, creating a smoky, tangy sauce. This sauce is cooked with sautéed onions and tomatoes, then combined with shredded chicken and simmered to meld flavors.
The texture features tender, shredded chicken enveloped in a deep red sauce that has a balance of smoky chipotle heat and acidity from tomatoes. The moderate spice level can be adjusted by varying chipotle content. This preparation is ideal for serving on crispy tostada shells, complemented by fresh, crunchy toppings such as shredded lettuce, avocado slices, crema, queso fresco, salsa, and sliced radishes.
For convenience, the recipe includes guidance for using an Instant Pot and notes on shredding chicken quickly with a hand mixer. Leftover tinga keeps well refrigerated for up to five days and can be frozen for three months. Reheating should be gentle and may require adding broth or water to loosen the sauce. Adjust spice level to personal taste by adding or reducing chipotles.
Ingredients
- 6 cups water
- 2 pounds chicken breast skinless, boneless
- 4 teaspoons salt divided
- 1 clove garlic
- 1 yellow onion quartered, medium
- 1 tomato quartered, vine ripened, large
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1/4 cup canola oil
- 1 yellow onion chopped, large
- 3 tomato chopped, vine ripened, large
- 1 clove garlic chopped
- 12 tostada shells packaged or corn tortillas, flat
Toppings (optional):
- 1 iceberg lettuce finely shredded
- 3 avocado pitted, peeled, and sliced
- 2 cups crema mexicana or sour cream
- 2 cups queso fresco crumbled, or Cotija
- 2 cups salsa of your choice
- 6 radish sliced
Instructions
- In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.
- Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.
- In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.
- Heat the oil in a large and deep pan over medium heat.
- Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
- Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
- Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.
- Add salt to taste.
Tostadas:
- In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.
Assemble:
- To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.
- Garnish tostada with toppings of your choice.
Notes
- Use the Instant Pot method to cook chicken directly in the sauce for a quicker alternative.
- Adjust the chipotle pepper quantity to control the spiciness according to preference.
- Rotisserie chicken can be used as a shortcut; substitute broth accordingly for poaching liquid.
- Shred cooked chicken efficiently with a hand mixer using the beater attachment to save time.
- Store leftovers in airtight containers; refrigerate for up to 5 days or freeze for up to 3 months.
- Reheat gently on the stovetop and add broth or water if the sauce is too thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 30g | 10% |
| Protein | 29g | 58% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 99mg | 33% |
| Sodium | 1793mg | 75% |
| Potassium | 1150mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1604IU | 32% |
| Vitamin C | 19mg | 21% |
| Calcium | 255mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
