Pueblana Tinga
Pueblana Tinga is a vibrant and smoky Mexican dish that combines tender shredded chicken simmered in a rich, chipotle-infused tomato sauce with aromatic onions and garlic. This authentic recipe from Puebla showcases classic Mexican flavors with its blend of chipotle peppers, oregano, and a touch of bay leaf, all brought together in just under an hour. Perfect for weeknight dinners or casual gatherings, Pueblana Tinga is incredibly versatile—serve it over crispy tostadas for a delightful crunch, wrapped in warm tortillas for irresistible tacos, or paired with rice for a hearty meal. Enhance each serving with crumbled queso fresco, a dollop of sour cream, and a sprinkle of shredded lettuce for a fresh, creamy topping. Packed with bold flavors and simple enough to make at home, this traditional recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 large White onion (thinly sliced)
- 3 pieces Garlic cloves (minced)
- 4 medium Roma tomatoes (ripe)
- 2 pieces Chipotle peppers in adobo sauce
- 1 teaspoon Oregano (dried)
- 1 piece Bay leaf
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth (reserved from cooking)
- 10 pieces Tostadas or warm tortillas (optional, for serving)
- 0.5 cup Crumbled queso fresco (optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
- 1 cup Shredded lettuce (optional, for topping)
Instructions
In a large pot, combine the chicken breasts, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to medium and simmer for 20-25 minutes or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Reserve 1 cup of the cooking liquid for later use. Once cooled, shred the chicken using two forks and set aside.
In a large skillet or sauté pan, heat the vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
While the onions are cooking, blend the tomatoes, chipotle peppers, and 1 cup of the reserved chicken broth in a blender until smooth.
Pour the tomato mixture into the skillet with the onions and garlic. Add the oregano, bay leaf, and black pepper. Stir to combine and bring to a simmer.
Once the sauce begins to thicken (about 8-10 minutes of simmering), add the shredded chicken to the skillet. Mix well to fully coat the chicken with the sauce.
Lower the heat and cook for another 5 minutes, allowing the flavors to meld together. Remove the bay leaf before serving.
Serve the Pueblana Tinga warm over tostadas, in tacos, or alongside rice. Top with crumbled queso fresco, sour cream, and shredded lettuce if desired.
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5941 mg | 258% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 22.8 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1393 mg | 107% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2771 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
