Smoky Chicken Tinga: A Flavor-Packed Mexican Classic
Bring authentic flavor home with this Smoky Chicken Tinga (Tinga de Pollo)! 🍗🌶️ Shredded chicken is simmered in a rich, smoky tomato-chipotle sauce with onions and spices for a dish that’s bold, comforting, and easy to love. 🧄🍅 Perfect for tacos, tostadas, rice bowls, or meal prep, it’s a versatile Mexican classic every home cook should master. Ready in no time—and gone even faster! 🔥🌮
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts (or use chicken thighs for a richer flavor)
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1 teaspoon salt
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Water (for boiling)
For the Sauce:
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1 tablespoon canola or avocado oil
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1 large white onion, thinly sliced
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2 garlic cloves, minced
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1 (28-ounce) can crushed tomatoes or 4–5 ripe Roma tomatoes, blanched and peeled
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3–4 chipotle peppers in adobo sauce (adjust for your spice level)
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon dried oregano (preferably Mexican oregano)
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½ teaspoon ground black pepper
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Salt to taste
Optional Garnishes:
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Chopped fresh cilantro
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Lime wedges
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Crumbled queso fresco
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Avocado slices
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Thinly sliced radish
Preparation Notes:
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The chicken can be poached in advance and shredded to cut down on active cooking time.
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If you prefer beef, use a cut like flank steak or shredded brisket, but note the cooking time will increase significantly to achieve tenderness.
Instructions
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Cook and Shred the Chicken
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Place chicken breasts in a large pot, add 1 teaspoon of salt, and cover with water.
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Bring to a boil, then reduce heat and simmer for about 20 minutes or until fully cooked.
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Remove from water and allow to cool slightly.
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Shred using two forks or a stand mixer with a paddle attachment.
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Sauté Aromatics
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In a large skillet, heat the oil over medium heat.
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Add the sliced onions and sauté for about 5 minutes or until softened and slightly golden.
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Add the minced garlic and sauté for 30 seconds until fragrant.
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Make the Sauce
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In a blender or food processor, combine:
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Crushed tomatoes or blanched Roma tomatoes
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Chipotle peppers in adobo
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Sautéed onions and garlic
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Cumin, paprika, oregano, pepper, and a pinch of salt
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Blend until smooth. Be cautious blending hot ingredients — allow to cool for a couple of minutes first.
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Simmer Sauce with Chicken
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Pour the sauce back into the skillet and bring it to a simmer over medium heat.
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Add shredded chicken and stir until fully coated with the sauce.
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Reduce heat and simmer for 10–15 minutes, allowing the flavors to meld and the sauce to slightly thicken.
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Taste and Adjust
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Taste your tinga and adjust seasoning with salt or an extra chipotle if you want more heat.
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If sauce is too thick, add a splash of reserved chicken broth or water.
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Notes
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Control the Heat Level:
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Start with two chipotle peppers if you’re sensitive to spice. You can always add more, but it’s tough to take the heat out once blended in.
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Use Fresh Ingredients:
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If you’re using fresh tomatoes instead of canned, blanch and peel them for smoother blending and better texture.
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No Need to Overcook:
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Once the chicken is added to the sauce, it only needs to simmer long enough to soak in the flavors. Overcooking may dry it out.
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Freeze-Friendly:
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Chicken Tinga freezes exceptionally well. Make a double batch and store half in the freezer for easy future meals.
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Short on Time?
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Use a rotisserie chicken and canned tomatoes to speed up prep. Just be sure to adjust salt and seasonings accordingly.
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Blending Safety Tip:
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Let hot items cool slightly before blending to avoid accidents. Never seal a hot mixture in a tightly closed blender.
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Meat Alternatives:
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This recipe works great with shredded beef, turkey, or even plant-based meat substitutes like jackfruit if you’re going meat-free.
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