One of the most flavorful and easy-to-make dishes from Mexican cuisine is Chicken Tinga—shredded chicken in a smoky tomato-chipotle sauce. It’s perfect for tacos, tostadas, or over rice.
Ingredients:
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2 boneless, skinless chicken breasts
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1 tablespoon vegetable oil
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1 medium white onion, sliced
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2 cloves garlic, minced
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3 ripe tomatoes, chopped (or 1 can of crushed tomatoes)
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2 chipotle peppers in adobo sauce (adjust to taste)
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1 teaspoon dried oregano
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Salt and pepper to taste
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½ cup chicken broth or water
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Corn tortillas, for serving
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Optional toppings: crumbled queso fresco, sliced avocado, chopped cilantro, lime wedges
Instructions:
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Cook the Chicken: Boil the chicken breasts in lightly salted water for 15–20 minutes until cooked through. Shred with two forks and set aside.
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Make the Sauce: In a large skillet, heat the oil over medium heat. Add the sliced onion and cook until translucent. Add the garlic and stir for 1 minute.
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Blend: In a blender, combine the tomatoes, chipotle peppers, oregano, and broth. Blend until smooth.
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Combine & Simmer: Pour the blended sauce into the skillet with the onions. Bring to a simmer, then add the shredded chicken. Season with salt and pepper. Simmer for 10–15 minutes until the sauce thickens slightly.
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Serve: Spoon the tinga onto warm corn tortillas and top with your favorite garnishes.
