Tinga Mexican Dish
Dive into the vibrant flavors of Mexico with this soul-warming Tinga recipe, a traditional dish featuring tender shredded chicken bathed in a smoky, tangy chipotle tomato sauce. Quick to prepare in just under an hour, this recipe combines juicy Roma tomatoes, aromatic garlic, and smoky chipotle chiles in adobo to create a sauce that perfectly complements the sautéed onions and tender chicken. Slow-simmered with hints of bay leaf and spices, this dish is as versatile as it is delicious—serve it atop crispy tostadas, folded into warm tacos, or alongside fluffy rice for a hearty meal. Garnished with fresh cilantro, Tinga offers an irresistible combination of bold flavors and comforting textures, perfect for weeknight dinners or festive gatherings. Unlock a taste of authentic Mexican cuisine with this easy, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 large White onion
- 4 medium Roma tomatoes
- 2 cloves Garlic cloves
- 2 pieces Chipotle chiles in adobo
- 1 cup Chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Bay leaf
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a medium pot, add the chicken breasts and cover them with water. Add a pinch of salt and bring to a boil. Reduce heat to a simmer and cook for 20 minutes or until the chicken is fully cooked and easy to shred.
While the chicken cooks, thinly slice the onion and set aside.
Roughly chop the tomatoes and peel the garlic cloves. Add the tomatoes, garlic, and chipotle chiles to a blender along with the chicken broth. Blend until smooth and set aside.
Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken using two forks and set aside.
Heat the vegetable oil in a large skillet or pan over medium heat. Add the sliced onions and sauté them until soft and translucent, about 5 minutes.
Pour the blended tomato and chipotle mixture into the pan with the onions. Stir well and bring the sauce to a gentle simmer.
Add the shredded chicken to the pan, along with the salt, black pepper, and bay leaf. Stir to combine and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together. Discard the bay leaf before serving.
Serve the Tinga warm on tostadas, in tacos, or over rice. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 17.2 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1917 mg | 41% | |
*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.
