Chicken Tinga Recipe
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4.7
75 reviews
Excellent
Chicken Tinga Recipe
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Chicken tinga is a versatile dish of shredded chicken in a tomato and chipotle sauce. Tinga is great for a taco bar or tostada buffet, where guests can create their own mountain of goodness.
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Ingredients
- 6 cups water
- 2 pounds skinless/boneless chicken breast
- 4 teaspoons salt divided
- 1 clove garlic
- 1 medium yellow onion quartered
- 1 large vine ripened tomato quartered
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1/4 cup canola oil
- 1 large yellow onion chopped
- 3 large vine ripened tomatoes chopped
- 1 clove garlic chopped
- 12 Flat tostada shells packaged or corn tortillas
Toppings (optional):
- 1 iceberg lettuce finely shredded
- 3 avocados pitted, peeled, and sliced
- 2 cups Crema Mexicana or sour cream
- 2 cups queso fresco or Cotija crumbled
- 2 cups Salsa of your choice
- 6 radishes 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.
Equipments used:
Notes
- Instant Pot: Make sauce as instructed in recipe. Pour sauce in the Instant Pot, then add fresh chicken breasts. Place lid on Instant Pot and cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release. If chicken is frozen add 5 extra minutes to the high pressure cook time, for a total of 15 minutes on high. Remove chicken to shred, then place back in Instant Pot and toss with sauce.
- Spicy level: The recipe as written is moderately spicy. If you love spice, feel free to add extra chipotles to the blender with the remaining tinga sauce ingredients. If you lean more towards mild foods, simply halve the amount of chipotle peppers.
- Rotisserie chicken: One of my favorite weeknight dinner shortcuts is grabbing a pre-made rotisserie chicken from the store. If you go this route, use chicken or veggie broth in place of the poaching liquid for blending the sauce.
- Easy shredding: For easy shredding of your chicken, use a hand mixer with the beater attachment. It'll shred the chicken in a fraction of the time it will take with forks.
- Refrigerate: Allow leftover tinga to cool, then place in airtight containers. It will keep well in the fridge for up to 5 days.
- Freeze: You can also freeze chicken tinga for up to 3 months.
- Reheat: To serve, allow the chicken to defrost in the fridge overnight, then gently heat on the stovetop until warmed through. If needed, add a splash of broth or water to thin out the sauce.
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
30g
(10%)
Protein
29g
(58%)
Fat
37g
(57%)
Saturated Fat
12g
(60%)
Cholesterol
99mg
(33%)
Sodium
1793mg
(75%)
Potassium
1150mg
(33%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
1604IU
(32%)
Vitamin C
19mg
(21%)
Calcium
255mg
(26%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
75 reviews
Excellent
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