Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken)
This chicken tinga recipe is tender shredded chicken simmered in a zesty tomato-chipotle sauce, great for tacos, tostadas, or burritos, all in one pot!
Servings: 8
Calories: 175kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped (optional, for extra spicy)
- 4 cloves garlic chopped
- 2 pounds skinless chicken thighs chicken breast is good, too
- 16 ounce can tomato sauce
- 7 ounce can chipotles in adobo sauce (use 1/2 the can for less spicy)
- 1 tablespoon chili powder (I am using ancho powder)
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
- Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
- Season the chicken thighs with salt and pepper, then add them to the pan. Cook them 2 minutes, then flip and cook 2 minutes more to lightly brown.
- Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
- Stir in the chili powder, cumin, Mexican oregano, and salt and pepper.
- Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
- Remove the chicken and shred it with a couple of forks.
- Return the chicken to the pan and simmer in the sauce another 5 minutes.
- Serve with tortillas, tostadas, on torta buns, or in a bowl with all your favorite fixings.
Video
Notes
Crock Pot or Slow Cooker Chicken Tinga: If you'd prefer to make your chicken tinga in a crock pot or slow cooker, see the recipe discussion above.
Nutrition
Calories: 175kcal | Carbohydrates: 5g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 415mg | Potassium: 510mg | Fiber: 1g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 7.8mg | Calcium: 29mg | Iron: 1.9mg