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Authentic Mexican Tinga de Pollo Recipe (Mexican Shredded Chicken)

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Craving bold, authentic Mexican flavors? This Tinga de Pollo recipe is the answer! Tender shredded chicken is cooked in a rich, smoky tomato and chipotle sauce, packed with vibrant, zesty goodness. It’s quick, beginner-friendly, and perfect for tacos, tostadas, or even burrito bowls. Add fresh toppings like sliced onions, creamy avocado, and a squeeze of lime for the ultimate flavor explosion. A true Mexican classic you’ll love making again and again!

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Ingredients

Scale
  • 1.5 lb (675 g) boneless, skinless chicken breasts
  • 4 medium tomatoes
  • 4 tbsp (60 ml) olive oil
  • 1 white onion, thinly sliced
  • 1 (12 oz/350 ml) can chipotle peppers in adobo sauce
  • 4 cloves garlic
  • 1.5 tsp salt (plus more to taste)
  • 1 tsp black pepper
  • ½ tsp dried Mexican oregano
  • ¼ tsp dried thyme
  • ¼ tsp dried marjoram

Instructions

1. Cook the Chicken

  • Step 1: Place the chicken breasts in a medium stockpot and cover them with water. Add a generous pinch of salt to season the water.
  • Step 2: Bring the water to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Step 3: Skim any foam that forms on the surface to keep the broth clear.
  • Step 4: Once cooked, remove the chicken from the pot, reserving the broth if desired. Let the chicken cool slightly, then shred it using two forks.

2. Prepare the Tomatoes

  • Step 5: While the chicken cooks, place the tomatoes in a separate pot and cover them with water.
  • Step 6: Bring to a simmer over medium heat and cook for about 8 minutes until the tomatoes are softened but not mushy.
  • Step 7: Remove the tomatoes from the water, peel them if desired, and set aside.

3. Make the Chipotle-Tomato Sauce

  • Step 8: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
  • Step 9: In a blender or food processor, combine the cooked tomatoes, garlic cloves, salt, black pepper, and chipotle peppers with adobo sauce (adjust the number of peppers based on your heat preference). Blend until smooth.
  • Step 10: Pour the blended tomato-chipotle mixture into the skillet with the onions. Add the oregano, thyme, and marjoram. Stir to combine.
  • Step 11: Reduce the heat to low and let the sauce simmer for 8-10 minutes, stirring occasionally, until thickened. Taste and adjust seasoning with more salt or pepper if needed.

4. Combine Chicken with the Sauce

  • Step 12: Add the shredded chicken to the skillet with the sauce. Stir well to coat the chicken evenly with the rich, smoky sauce.
  • Step 13: Simmer for an additional 1-2 minutes to ensure everything is heated through.
  • Step 14: Serve hot with your favorite toppings and sides.

Notes

Cooking Tips:

  • Poaching the Chicken: Don’t overcook the chicken to avoid dryness. Use a meat thermometer to check for doneness (165°F is perfect).
  • Blending Safely: Let hot ingredients cool slightly before blending to prevent pressure buildup.
  • Adjusting Spice Levels: Start with fewer chipotle peppers if you’re sensitive to spice. You can always add more later.

Troubleshooting:

  • Sauce Too Thin? Simmer uncovered for a few extra minutes to thicken.
  • Sauce Too Thick? Add a splash of reserved chicken broth or water to loosen the consistency.
  • Chicken Too Dry? Stir it into the sauce sooner to absorb more moisture.

Kitchen Hacks:

  • Shred Chicken Quickly: Use a stand mixer with a paddle attachment for fast, even shredding.
  • Make-Ahead Tip: Cook the chicken and sauce in advance. Store them separately and combine just before serving for maximum freshness.
  • Chipotle Storage: Freeze leftover chipotle peppers in small portions for future recipes.

Find it online: https://inarecipes.com/authentic-mexican-tinga-de-pollo-recipe-mexican-shredded-chicken/