Tinga De Pollo
Ingredients
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- 2 pounds boneless skinless chicken breasts (~5 n/a chicken breasts)
- 2 1/2 tsp kosher salt
- 2 leaves bay leaves
- 4 cloves garlic cloves
- 2 tbsp neutral oil
- 12 ounces white onion – thinly sliced (~2.5 medium white onions)
- 28 ounces canned whole peeled tomatoes
- 3 peppers chipotle peppers in adobo (canned)
- 2 tbsp adobo sauce (from canned chipotles)
- 1 tsp Mexican oregano – rubbed between fingers
- 1/2 tsp ground black pepper
- corn tostadas – for serving
- refried beans – warmed (for serving)
- iceberg lettuce – shredded (for serving)
- Mexican crema – for serving
- queso fresco – crumbled (for serving)
- avocado – sliced (for serving)
- lime wedges – for serving
Instructions
1. Place the chicken breasts in a medium pot with the bay leaves, 1 garlic clove, and 2 tsp of the kosher salt. Add cold water to cover by about 1 inch, bring just to a gentle simmer over medium heat, and cook until the chicken is just cooked through, 15–20 minutes (165°F/74°C at the center). Turn off the heat, cover, and rest 5 minutes. Transfer chicken to a plate to cool slightly, then shred with two forks. Strain and reserve 1.5 cups of the poaching liquid.
2. While the chicken cooks, blend the canned tomatoes, chipotle peppers (seeded if you prefer milder heat), and adobo sauce until completely smooth.
3. Heat the neutral oil in a wide skillet over medium heat. Add the sliced white onion and cook, stirring, until translucent and lightly golden at the edges, 8–10 minutes. Finely mince the remaining 3 garlic cloves, add to the pan, and cook until fragrant, about 30 seconds.
4. Pour in the tomato–chipotle puree. Add the Mexican oregano, ground black pepper, and the remaining 0.5 tsp kosher salt. Simmer, stirring occasionally, until the sauce is thick, glossy, and the oil begins to separate at the edges, 8–10 minutes.
5. Stir in the shredded chicken and 1 cup of the reserved poaching liquid. Bring to a gentle simmer and cook, stirring occasionally, until the chicken is well-coated and the mixture is slightly saucy but not soupy, 8–10 minutes. If needed, add a splash more poaching liquid to reach a juicy, spoonable consistency; adjust seasoning to taste.
6. To serve, spread refried beans on corn tostadas and top with generous spoonfuls of the chicken tinga. Finish with shredded lettuce, a drizzle of Mexican crema, crumbled queso fresco, and slices of avocado. Serve with lime wedges.
Tinga de Pollo is a smoky, savory shredded chicken preparation simmered in a tomato–chipotle sauce with sweet strands of onion. The flavors balance gentle heat from chipotle, herbal notes from oregano, and the natural sweetness of long-cooked tomatoes and onions. It’s typically piled on crisp corn tostadas, where the contrast of crunchy base and juicy, saucy chicken makes it especially satisfying.
Originating in central Mexico, especially associated with Puebla, tinga has become a home-cooking staple across the country. The name likely refers to a hash or ragout, and over time it has settled into a distinct profile built around tomato and chipotle chiles. Today it appears at casual family meals and celebrations alike, most often served on tostadas or tucked into tacos and pambazos.