Mexican Tinga de Pollo Dish

This rich Mexican tinga de pollo brings together juicy shredded chicken and a smoky tomato-chipotle sauce that practically begs to be piled into warm tortillas or spooned over fluffy rice. It is a weeknight favorite because it is big on flavor and flexible enough for tacos burrito bowls or even stuffed peppers.

When I first cooked this dish it was for a Sunday dinner with friends. Now every time I make it the kitchen fills with the savory aroma and I always remember the laughter and the clatter of plates at the table.

Ingredients

• Boneless skinless chicken breasts: Lean and tender chicken is easy to shred and soaks up the sauce beautifully Choose firm and fresh chicken with a pink color
• Tomatoes: Fresh ripe tomatoes create a natural sweetness and body to the sauce Look for ones with smooth skin and vibrant red color
• Olive oil: Adds richness and helps sauté the onions for the flavor base Use a fruity extra virgin oil for best taste
• White onion: Brings natural sweetness and aromatic flavor Choose a firm onion with no soft spots
• Chipotle peppers in adobo sauce: Give that signature smoky spicy depth Start with less if you are sensitive to heat and add more to taste
• Garlic cloves: Essential for a savory backbone Use fresh firm cloves for the boldest flavor
• Salt and black pepper: Balance flavor and seasoning Use kosher or sea salt and freshly ground pepper if possible
• Dried Mexican oregano thyme marjoram: Bring herbal accents and a true Mexican profile Use dried herbs that are fragrant and not faded

Step-by-Step Instructions

Poach the Chicken:

Place chicken breasts in a medium pot and cover with water Add a generous amount of salt Bring to a boil on high then cover and simmer on medium Heat until chicken reaches 165 degrees and is cooked through around 15 minutes Skim off any foam from the surface as it cooks

Prepare the Tomatoes:

Fill another pot with water and add the tomatoes Simmer over medium heat for about 8 minutes until they are soft but still hold their shape Remove from the water and peel if desired Set aside the tomatoes for blending

Cook the Onion:

In a large skillet heat olive oil on medium Add sliced onion and stir until translucent and soft for about 5 to 6 minutes Do not rush this step as it brings out the much-needed sweetness for the sauce base

Blend the Sauce:

In a blender or food processor combine the peeled tomatoes garlic salt black pepper and chipotle peppers Blend until the sauce is silky and fully smooth

Simmer the Sauce:

Pour the blended tomato sauce into the skillet with onions Sprinkle in marjoram oregano and thyme Mix well then reduce the heat to low Allow the sauce to simmer gently for 8 to 10 minutes Stir regularly until the sauce thickens and the flavors develop Adjust the salt and pepper to taste

Shred and Combine the Chicken:

Once cooled shred the chicken using your hands or two forks Add the shredded chicken back into the tomato-chipotle sauce Make sure the chicken is fully coated and incorporated

Final Simmer and Serve:

Let the chicken simmer in the sauce for another one to two minutes so everything is piping hot Now it is ready to be served with your favorite sides or in tortillas

Pin

My favorite part of tinga de pollo is the smoky chipotle sauce Every time I open a new can and smell that deep aroma I remember my grandmother leaning over the stove making sure every spice was just right This sauce is the soul of the dish

Storage Tips

Tinga de pollo keeps in the refrigerator for up to four days Store in an airtight container Reheat gently on the stove or in the microwave with a splash of broth or water to keep it juicy This dish also freezes well Freeze in meal-sized portions and thaw overnight in the fridge for easy dinners

Ingredient Substitutions

You can use chicken thighs if you prefer darker meat They stay moist and shred easily If you do not have fresh tomatoes canned whole peeled tomatoes work well in a pinch If you want extra veggies toss in diced bell peppers or zucchini when simmering the sauce

Serving Suggestions

Spoon the tinga into warm corn or flour tortillas and top with sliced avocado onions or fresh cilantro It is also fantastic served over steamed white rice or as a filling for enchiladas For a party try a tinga tostada bar so everyone can build their own

Cultural Context

Tinga is a traditional dish from Puebla in central Mexico often prepared for gatherings and family events The chipotle in adobo brings a smoky essence that is a hallmark of Mexican home cooking Each family puts its own twist on the sauce and garnishes

Recipe FAQs

→ What makes tinga de pollo distinctively Mexican?

Tinga de pollo features shredded chicken cooked with tomatoes, chipotle peppers in adobo, and aromatic Mexican herbs for smoky, spicy depth that’s a signature of home-style Mexican cooking.

→ How spicy is this dish?

The heat level is easily adjusted by varying the amount of chipotle peppers used. Use less for a mild flavor or a full can for a fiery, smoky punch.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a flavorful alternative that stay juicy and tender when shredded into the sauce.

→ What are the best ways to enjoy tinga de pollo?

It’s delicious tucked into warm tortillas, spooned over rice, or served on crisp tostadas with your favorite toppings.

→ How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave until hot.

→ Which toppings pair well with this dish?

Common toppings include sliced avocado, crema, fresh cilantro, diced onions, or crumbled cheese for added flavor and texture.