Discover the vibrant world of Mexican flavors with this authentic Tinga de Pollo Mexican Chicken Tinga recipe, a simple yet incredibly satisfying dish perfect for weeknight dinners or entertaining guests. This versatile shredded chicken recipe, simmered in a smoky, rich tomato-chipotle sauce, is a staple in Mexican households and a culinary adventure you’ll want to embark on repeatedly.
Key Ingredients for Tinga de Pollo Mexican Chicken Tinga
- 1 tablespoon olive oil
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2-3 chipotle peppers in adobo sauce, minced (adjust to your spice preference), plus 1-2 tablespoons of adobo sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- 4 cups shredded cooked chicken (rotisserie chicken is a great shortcut!)
- 1/2 cup chicken broth (optional, if you prefer a thinner sauce)
How to Make Tinga de Pollo Mexican Chicken Tinga
This Tinga de Pollo Mexican Chicken Tinga recipe is surprisingly easy to whip up, delivering restaurant-quality flavor with minimal effort. The magic lies in the vibrant chipotle-infused tomato sauce that coats tender shredded chicken, creating a wonderfully complex yet balanced taste. Expect a preparation time of around 15 minutes, with about 20-25 minutes for simmering, making it a weeknight winner.
Step-by-Step Instructions
Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Build the Sauce Base: Pour in the crushed tomatoes. Add the minced chipotle peppers in adobo sauce and the adobo sauce itself. Stir well to combine.
Season the Sauce: Stir in the dried oregano and ground cumin. Season generously with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer.
Incorporate the Chicken: Add the shredded cooked chicken to the skillet with the sauce. Stir everything together, ensuring the chicken is thoroughly coated. If the sauce seems too thick for your liking, you can add the 1/2 cup of chicken broth at this stage and stir to combine.
Simmer and Meld Flavors: Reduce the heat to low, cover the skillet, and let the Tinga de Pollo simmer for at least 15-20 minutes. This allows the flavors to meld beautifully and the chicken to absorb all the deliciousness of the sauce. Stir occasionally to prevent sticking.
Taste and Adjust: Before serving, taste the Tinga de Pollo and adjust the seasoning with more salt, pepper, or even a touch more adobo sauce if you desire more heat or smokiness.
Why You’ll Love This Tinga de Pollo Mexican Chicken Tinga
This Tinga de Pollo Mexican Chicken Tinga is a revelation for your taste buds, boasting a rich, smoky, and slightly spicy flavor profile that’s utterly addictive. The star here is undeniably the complex tomato-chipotle sauce that tenderizes and infuses the shredded chicken with an incredible depth of flavor, creating a dish that feels both rustic and refined. Making this at home saves you a significant amount compared to restaurant portions, offering a fantastic cost-saving benefit without compromising on authenticity or taste. The vibrant heat from the chipotle peppers, balanced by the sweetness of tomatoes and the earthiness of cumin, creates a symphony of flavors that’s truly special, reminiscent of beloved dishes like shredded beef tacos but with its own unique charm.
Beyond its incredible taste and affordability, this Tinga de Pollo Mexican Chicken Tinga is incredibly versatile, making it a weeknight hero and a crowd-pleaser. You can serve it in countless ways – tucked into warm tortillas for tacos, piled high on tostadas, stuffed into sandwiches, or spooned over rice or salad for a hearty meal. This ease of preparation and adaptability means you get maximum enjoyment with minimal cooking stress, making it a go-to recipe for busy cooks. Don’t miss out on experiencing this authentic Mexican delight; give this Tinga de Pollo Mexican Chicken Tinga a try tonight and prepare for a culinary love affair!
Storing and Reheating Tips
Properly storing your Tinga de Pollo Mexican Chicken Tinga ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the Tinga de Pollo to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the Tinga de Pollo cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating:
- Stovetop: For best results, reheat the Tinga de Pollo in a skillet over medium-low heat. Add a splash of water or chicken broth if it seems dry, stirring occasionally until heated through.
- Microwave: Place the desired portion in a microwave-safe dish, cover loosely, and heat on medium power in 30-second intervals, stirring in between, until hot.
- Thawing Frozen Tinga: Thaw frozen Tinga de Pollo overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts
This Tinga de Pollo Mexican Chicken Tinga delivers an authentic taste of Mexico straight to your kitchen with remarkable ease. It’s a comforting, flavorful dish that’s both economical and incredibly satisfying, proving that delicious meals don’t need to be complicated. We highly encourage you to whip up a batch and savor the vibrant flavors!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Tinga de Pollo Mexican Chicken Tinga
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large white onion, 3 cloves garlic
- Pour in the crushed tomatoes. Add the minced chipotle peppers in adobo sauce and the adobo sauce itself. Stir well to combine.1 (28 ounce) can crushed tomatoes, 2-3 chipotle peppers in adobo sauce
- Stir in the dried oregano and ground cumin. Season generously with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer.1 teaspoon dried oregano, 1/2 teaspoon ground cumin, to taste salt, to taste freshly ground black pepper
- Add the shredded cooked chicken to the skillet with the sauce. Stir everything together, ensuring the chicken is thoroughly coated. If the sauce seems too thick for your liking, you can add the 1/2 cup of chicken broth at this stage and stir to combine.4 cups shredded cooked chicken, 1/2 cup chicken broth
- Reduce the heat to low, cover the skillet, and let the Tinga de Pollo simmer for at least 15-20 minutes. This allows the flavors to meld beautifully and the chicken to absorb all the deliciousness of the sauce. Stir occasionally to prevent sticking.
- Before serving, taste the Tinga de Pollo and adjust the seasoning with more salt, pepper, or even a touch more adobo sauce if you desire more heat or smokiness.to taste salt, to taste freshly ground black pepper, 2-3 chipotle peppers in adobo sauce