Reviewed: Oct. 18, 2009

I love this! My husband said it was the best Mexican dish ever, even better then the restaurants. I slow cooked mine it came out so tender and juicy! I blended a can of diced tomatoes, about 3-4 chilies with all of the adobo sauce. I put that in the crock pot then added a can of chicken stock low sodium. I spiced it up a little with pepper, cumin, and diced Garlic. I sliced up half an onion and added that to the pot. then put the chicken in about 4 breasts then added a cinnamon stick. After it cooks for about 6 hours I took the chicken out and put it into a bowl and shred it, then i added some of the juices that it cooked in to my liking. (the more you add the spicier it is!) I made tacos, fried up some corn tortillas, added cheese and sour cream, I can't stop eating them!! Also served with Mexican rice.

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Kimberly

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Reviewed: Oct. 7, 2009

Very tasty authentic mexican dish! We pureed the chiles in adobo seperate and spooned only 3Tblsp. into the pureed stewed tomatoes and it was very spicy. We also added blackbeans and rice to make burritos and they were delicious!

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jnezelek

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

very good, i just added some cinnamon,i also use chicken drumsticks like 8 big ones boiled them in water with salt and onion for about 45 min. it was very tender and moist,also i only added about 2 chiles from the abobo mixture otherwise it would be super spicy,i came out spicy enough it made me sweat:)i like it it delicious,oh my husband is on his way home,i hope he like it too.

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deedee

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

I first had Tinga at a Mexican wedding, and I asked the Bride what it was and how I could make it. I then found this recipe online and it is delicious. There are many ways to enjoy this recipe. I have made nachos, con queso dip, on salad, burritos, and as it is pictured. I have used chicken and pork. I don't, however use all of the chipotle peppers as that is quite spicy, but I do use all of the smoky adobo sauce. I looked for the mexican cream in Shop N Save and could not find it. But I mix fresh cilantro with the regular sour cream and it adds a nice fresh flavor. Thank you for sharing this recipe.

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Laurahd3

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Reviewed: Aug. 22, 2009

Made it in slow cooker and added cilantro and garlic and it came out fantastic. Thanks for the great recipe

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mackenziegrove

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Reviewed: Aug. 13, 2009

i love this the thing a recommend is that when u put in the chipotle first put one or two peppers with a spoonfull of the adobo sauce then gradually add the peppers as u like bcus with one or two its enough. i also ue a can of diced tomates and some salt and garlic to taste when i dont have stewed tomatoes. really delish

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luvcukn4daplsr

Cooking Level: Intermediate

Living In: Corona, California, USA

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Reviewed: Aug. 8, 2009

This was made for a dinner party and was very well received. Used one small can of "Herdez" Chipotle and it was hot, but would only give it a 7/10 on the heat scale. We will make this again, but if you dont like spicy food, this isn't for you.

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HOLLYROY

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

I wasn't a big fan of this, and hubby just flat out refused to try it. I only used about 4 chipotle peppers, and it was too spicy for me. I was really excited about trying this recipe, so I'm not sure why it didn't go over well.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jul. 12, 2009

Very tasty. I just suggest to cut back pretty significantly on the peppers if you are not accustomed to hot food. We only used about 2/3 of the can, and it was still very hot. We will cut it back more next time.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Jul. 9, 2009

Very easy and very good. After reading that cinnamon is a traditional spice for tinga, i too added a cinnamon stick while it simmered.....A whole can of chipotles?? Is that a joke or just a typo? I can not imagine what an entire can of chipotles will do to ones mouth!! I only added 3 peppers and i thought even that was really spicey. Anyways, loved this and will make again :)

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 2, 2009

I have a friend who used to make tinga and I always loved it. I made this recipe the other day and it was really good. I used just under half of the can of chipotles and adobo sauce and it was spicy but not unbearable. I would probably use even less if I made this for guests. I just boiled and shredded a few frozen chicken breasts and added them when called for in the recipe. This is definitely one of my new favorite recipes and it is really easy!

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tlswift

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Reviewed: May 5, 2009

I made this for a Cinco De Mayo party. A few changes...add 1 tsp. cinnamon to the onions while they sautee. Also, cut the peppers down to 3 and seed them. A whole can unseeded will ruin this recipe.

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TwinMom

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Reviewed: Apr. 23, 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!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 23, 2009

Yummmmmy! I only put in 4 of the adobo chilies to control the heat. I pureed them with the tomatoes and sauteed onions. I also added a clove of garlic. Then threw this into the crock pot with the chicken and one can of chicken broth for about 6 hours. The chicken literally fell apart and it had an incredibly wonderful flavor!!! I served on the tostada shell with lettuce and a southwestern (corn, tomato and black bean) salsa. Thanks for this recipe!!!

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Apr. 22, 2009

Ok, I have alot of things to add... We cook a chicken flavored white rice to put on the tostada before we pile the meat on, it's great. As for the chiles, I use 2-3 for 2 1/2 lbs. of shredded chicken. Be sure to use all of the adobo sauce from the can though. Sometimes I substitute the stewed tomatoes with tomato sauce or fresh, cooked tomatoes. We also top with queso fresco, shredded lettuce and sour cream (definately mexican). I always add 1 stick of cinn. while it is simmering. I pull it out when it's ready.

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Heidi

Cooking Level: Expert

Living In: Sioux City, Iowa, USA

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Reviewed: Apr. 16, 2009

Excellent as is but I did add some black beans and mexicorn to make it a complete meal. DH loved it and some of my peers at work asked for the recipe when I took the left overs in. Thanks

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Mar. 17, 2009

I loved this recipe. Big, Big hit with my family. However, I did add a couple cloves of garlic,and onion along with salt, pepper and cumin in the blender with the tomatoes and chipotle's. Also topped with shrdded lettuce, diced onion and some grated parmasean cheese and mexican cream. Will prepare this again and again.

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Melynda B.

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Reviewed: Feb. 26, 2009

I made this recipe for the guys my husband works with, so I tripled it and made it in the slow cooker. I added 5 cinnamon sticks and bought the mexican sour cream as suggested. The night I made it, with only one can of Chipotle peppers it was VERY hot! The next morning it was only slightly spicy, and by lunch time it was not hot at all. If you plan to cook this for a long time, use the whole can that the recipe calls for. Everyone at work loved it and I will be making this again!

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NRKevo

Cooking Level: Intermediate

Home Town: Webster, Wisconsin, USA

Living In: Salem, Wisconsin, USA

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Reviewed: Feb. 16, 2009

I will never make chicken sopes, tacos, taqiutos, or tostada's WITHOUT this great tasty and juicey meat again!

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SugaRandSpiceYeverythingNicey

Cooking Level: Expert

Living In: West Covina, California, USA

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Reviewed: Jan. 26, 2009

This was excellent!! The only thing I did differently was that I didn't have a can of chipotles in adobo sauce but I do have a jar of dried chipotle chile flakes. I added 1 tablespoon and it was wonderful, pretty spicy too. I also used a can of fire roasted tomatoes (so much better than stewed - in my opinion anyway) I will make again and again.

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