Chicken Tinga
Chicken Tinga is a flavorful Mexican dish that combines tender shredded chicken with a smoky chipotle sauce. This easy-to-make recipe is perfect for weeknight dinners or festive gatherings, delivering a delightful explosion of taste in every bite. Serve it in warm tortillas, atop nachos, or with rice for a satisfying meal that transports you straight to the vibrant streets of Mexico.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 2–3 canned chipotle peppers in adobo sauce
- 1 cup tomato sauce
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- Salt and pepper to taste
- Juice of 1 lime
- Tortillas (corn or flour)
Instructions
- 1. Cook the Chicken: Boil the chicken breasts in water with salt and pepper for about 20 minutes until cooked through. Remove and shred.
- 2. Sauté Aromatics: In a pan, heat oil over medium heat. Add diced onion and minced garlic; sauté until translucent (about 5 minutes).
- 3. Add Flavor: Stir in chopped chipotle peppers, adobo sauce, cumin, and oregano. Simmer for about 3 minutes.
- 4. Combine: Add shredded chicken and tomato sauce to the pan. Mix well and simmer for another 10 minutes to meld flavors.
- 5. Finish: Squeeze lime juice before serving hot on tortillas or rice.
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg