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READY IN 35 mins

Mexican Tinga

Read Reviews (132)

"This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas." — Fredda O.

Ingredients Edit and Save

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Types of Cooking Oil

How to Cut Onions

Original recipe makes 16 tingas Change Servings

2 tablespoons olive oil
1 large onion, cut into rings
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste

2 pounds shredded cooked chicken meat
16 tostada shells
1/2 cup sour cream

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Directions

Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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I put frozen chicken breasts in my crockpot and covered with the sauteed onions and the tomato / chipotle mixture, then cooked all day on low. When I got home from work, I shredded the chicken (really, practically all I had to do was POKE at the chicken, it was just falling apart!), and added some salt and garlic powder (definitely needs salt). I'm going to let it simmer for another hour or so until my boyfriend gets home from work. Pretty good and totally easy. It's spicy, but not too spicy.

—RedRobynNAU

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Most Helpful Critical Review

Dec 26, 2008

Just wanted to add a comment as I live in Mexico and cook Tinga alot and one of the main ingriedents of Traditional mexican tinga is Cinnamon. The cinnamon is very important as it plays a huge part in the flavor. Best to use a few pieces of cinnamon stick rather then powder. Also you really only need 1-2 chipotle´s from a can depending on how hot you want it. A whole can would be VERY hot!! I would also add some chicken stock, for more flavor.

—baz

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159 Ratings

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Sep 24, 2007

I have tried this recipe several times, each time reducing the chipotles, and it's still too hot, even for my husband who loves very spicy foods. However it is tasty if you can stand the heat! I am making it again this week with half of a chipotle, so hopefully that will make it manageable.

—Mmmkay

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Dec 21, 2009

Just wanted to clarify something. Please note that the ingredient list says "chiles to taste". If you are not accustomed to eating very spicy food begin with 1 or 2 peppers and some sauce. Taste it, if you want it hotter, add more! Also, someone mentioned using cinnamon. They do not use cinnamon in it where my in-laws are from in Mexico. I got the recipe from them. Remember that mexican food is very regional. It's taste varies from state to state. Thanks to everyone that took the time to try this recipe and rate it!

—Fredda O.

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Apr 24, 2009

I was really worried that this wasn't going to come out to our liking after tasting the adobo sauce (my first time having it). However, it tasted really nice after everything simmered together for a while. I used a couple teaspoons of the abobo sauce and only one of the peppers as I was worried it would be too spicy for my wimpy tastebuds. I did throw a clove of garlic in the blender when I pureed the pepper and tomatoes and followed the suggestions of adding a cinnamon stick while simmering. I served these with a little bit of a shredded Mexican cheese blend, sour cream, and chopped cilantro on top. We really enjoyed this recipe, thank you!

—CookinBug

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Aug 28, 2008

Mil gracias, Fredda. Had this years ago and lost the recipe. I prepared it in a large, deep black iron skillet and used chicken tenders. I also used canned, fire roasted tomatoes and halved the can of chipotles since I was making it for guests and everyone's take on how hot something is is so relative.

—CafeAmericano

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Sep 16, 2007

my b/f is from mexico city and he has been trying for months to figure out how his mom made tinga when he was a little boy. well i happened to find this recipe and secretly prepared it for him. he LOVED it..just like momma used to make!

—krissy

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Jul 23, 2008

This was an excellent recipe. The only modifications that I made were from how I have cooked this before and instead of using canned tomatoes, I boiled fresh tomatoes and put them in my belnder with onion, garlic and the chipotle peppers. This was delicious!!

—Theresa Duvall

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Nutrition

Calories
402 kcal
20%

Carbohydrates
20.5 g
7%

Cholesterol
91 mg
30%

Fat
20 g
31%

Fiber
2.3 g
9%

Protein
33.6 g
67%

Sodium
395 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Tinga

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 402
Calories from Fat: 180

% Daily Value *
Total Fat 20g 31 %
Saturated Fat 5.7g 29 %
Cholesterol 91mg 30 %
Sodium 395mg 16 %
** Potassium 359mg 10 %
Total Carbohydrates 20.5g 7 %
Dietary Fiber 2.3g 9 %
Protein 33.6g 67 %
Sugars 2.7g
** Vitamin A 6 %
** Vitamin C 9 %
** Calcium 8 %
** Iron 18 %
** Thiamin 8 %
** Niacin 118 %
** Vitamin B6 23 %
** Magnesium 12 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.