Description
Tinga de Pollo, or shredded chicken in a smoky and slightly spicy tomato-chipotle sauce, is a classic Mexican dish full of bold, comforting flavors. Served atop crispy tostadas, it’s a perfect combination of texture and taste. This versatile recipe can be enjoyed as a quick weeknight meal or as part of a festive spread for family and friends. With simple ingredients and straightforward preparation, Tinga de Pollo is sure to become one of your favorite go-to recipes for a flavorful and satisfying meal.
Ingredients
Scale
For the Tinga de Pollo:
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 2 tablespoons vegetable oil
- ½ medium white onion, thinly sliced
- 2 garlic cloves, minced
- 3 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
- 2–3 chipotle peppers in adobo sauce (adjust for spice level)
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
For the Tostadas:
- 6–8 tostada shells (store-bought or homemade)
- Refried beans (optional, for spreading)
Suggested Toppings:
- Crumbled queso fresco or shredded cheese
- Sliced avocado
- Mexican crema or sour cream
- Shredded lettuce
- Fresh cilantro
- Lime wedges
Instructions
Prepare the Tinga de Pollo:
- Cook the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Make the Sauce: Blend the chopped tomatoes, chipotle peppers, and chicken broth in a blender until smooth.
- Cook the Sauce: Pour the blended sauce into the skillet with the onions and garlic. Stir in the oregano, cumin, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- Add the Chicken: Stir the shredded chicken into the sauce, ensuring it is fully coated. Simmer for another 5 minutes, allowing the flavors to meld. Adjust seasoning as needed.
Assemble the Tostadas:
- Spread the Base (Optional): If desired, spread a thin layer of refried beans onto each tostada shell.
- Add the Tinga: Spoon a generous amount of the Tinga de Pollo mixture onto each tostada shell.
- Add Toppings: Top with your choice of garnishes, such as avocado slices, cheese, crema, lettuce, and cilantro. Serve with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 8g
- Carbohydrates: 18g
- Protein: 16g