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Chicken Tinga assembled into Tacos

Chicken Tinga

chicken Tinga is a mouthwatering Mexican delight featuring tender shredded chicken in a smoky, spicy tomato sauce. Perfect for tacos, burritos, and more.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 lb shredded chicken breast cooked (below)
  • 3-4 tomatoes quartered
  • 2-3 chipotle peppers in adobo
  • 1 medium white onion
  • 3 garlic cloves
  • 1 cup chicken broth
  • 1 tbsp Bayou City All Purpose Seasoning
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 baby leaves
  • 2 tbsp grapeseed oil
  • salt and pepper to taste
Optional toppings
  • Red Onion
  • Cilantro
  • Cheese
  • sour cream
Boiled Chicken
  • 1 lb chicken breast boneless and skinless
  • 1/2 onion
  • 3 garlic cloves
  • 2 bay leaves
  • 3 tsp chicken bouillon base
  • 3 cups water enough to cover chicken
  • salt and pepper to taste

Method
 

Shredded Chicken
  1. In a pot add chicken, half an onion, bay leaves, garlic cloves, and seasoning
  2. Cover with water and bring to a boil then reduce heat to medium
  3. Let simmer until chicken is tender enough to pull apart
  4. strain chicken and vegetables and let cool. Be sure to reserve the stock and the veggies (we will use this to make the tinga sauce) you can discard the bay leaves
  5. once chicken has cooled shredd and set aside
Chicken Tinga
  1. to a food processor add in the tomatoes, chipotles peppers, and the reserved onion and garlic from the chicken stock and blend
  2. slowly add reserved chicken stock until you get a thin but slight Chucky tomato sauce (this is preference, you can add more or less chicken stock for your desired consistency)
  3. set the sauce aside
  4. In a large skillet or Dutch oven, heat the grapeseed oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
  5. Add garlic and cook until fragrant, about 1 minute
  6. pour in all of your tomato sauce and seasonings into the mixture and let cook for about 3 minutes
  7. Add the shredded chicken to the skillet and mix it with the tinga sauce. Let it simmer together for another 5 minutes, allowing the flavors to blend.
  8. Taste the Chicken Tinga and adjust the seasoning with more salt and pepper if needed.

Notes

Serving Suggestion: Serve the Chicken Tinga in warm tortillas for delicious tacos. Top with fresh avocado slices, crumbled queso fresco, chopped cilantro, and pickled red onions for added flavor and texture.