Best Chicken Tinga
Shredded chicken simmered in smoky chipotle-onion sauce-40-minute taqueria filling for tacos or bowls.
Ingredients
- For the Tinga Base:
- 3 cups 420 g cooked shredded chicken
- 2 tbsp olive oil
- 1 large white onion thinly sliced
- 3 cloves garlic minced
- 1 can 14.5 oz fire-roasted diced tomatoes
- 2 –3 chipotle peppers in adobo chopped
- 2 tbsp adobo sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp fine sea salt
- ½ tsp black pepper
- ½ cup 120 ml chicken broth
Instructions
- Caramelize onion in oil 8–10 min until golden; add garlic 1 min.
- Stir in chipotles, adobo, spices—coat fully.
- Add tomatoes + broth; simmer 5 min.
- Optional blend half for smoother sauce.
- Fold in chicken; simmer 10–15 min until saucy.
- Rest 2 min off heat.
- Warm tortillas; fill with tinga.
- Top with avocado, cotija, cilantro, lime.
Notes
- Golden onions = sweet depth; don’t rush this step.
- Start with 2 chipotles—heat builds; add more to taste.
- Freeze tinga up to 3 months; reheat with splash broth.
- Rotisserie chicken = instant flavor; shred warm.
- GF: Corn tortillas; naturally gluten-free base.
- Tinga thickens on standing—perfect taco texture.