Chicken Tinga

This Chicken Tinga recipe is remarkably quick and easy to make in 30 minutes and tossed with the best smoky, savory, and slightly-sweet tomato sauce. Perfect for serving in tacos, tostadas, burritos, quesadillas and more!

30 Minutes



1 tablespoon olive oil
1 medium white onion, peeled and sliced
4 large cloves garlic, minced
2 to 4 chipotle chiles in adobo sauce (plus 1 tablespoon of the adobo sauce)*
1 (15-ounce) can fire-roasted tomatoes
1 cup chicken stock
3 tablespoons honey
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano (or Mexican oregano)
6 cups (1 1/2 pounds) shredded cooked chicken*
1 bay leaf
fine sea salt and black pepper, to taste
recommended toppings: chopped fresh cilantro, crumbled cotija cheese, fresh lime wedges, quick pickled red onions, sliced avocado, and/or Mexican crema


1. Sauté the onions and garlic. Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Remove stockpot from heat and transfer the onion mixture to a blender.*
2. Blend the sauce. Add the chipotles (and 1 tablespoon adobo sauce), tomatoes, chicken stock, honey (if using), cumin and oregano to the blender. Cover and purée until smooth, then pour the sauce pack into the stockpot.
3. Add the chicken. Add the chicken and bay leaf to the sauce and toss until combined. Cook over medium-high heat for 5 minutes, stirring occasionally. Remove and discard the bay leaf.
4. Season. Taste and season the chicken with however much salt and pepper you think it needs.
5. Serve. Serve the chicken warm, garnished with whatever toppings you love best, and enjoy! Leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.

(Courtesy of GimmeSomeOven.Com)