Tinga comes from Puebla. The chicken is poached and shredded, then simmered in a sauce of tomatoes, onion and chipotle chillies in adobo, which are smoked jalapeños in a tangy red sauce. The result is smoky, a little sweet and medium-hot.
Tins of chipotles in adobo are sold online and in some supermarkets. Chipotle paste, which is widely sold in UK supermarkets, is a good swap.
- Serves
- 4–6
- Prep
- 15 min
- Cook
- 45 min
- You’ll need
- A large saucepan, a frying pan and a blender
- Difficulty
- Easy
Ingredients
For the chicken
- 800 g boneless, skinless chicken thighs
- ½ onion
- 2 garlic cloves
- 1 bay leaf
- 1 tsp salt
For the sauce
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves
- 400 g tin chopped tomatoes (or 4 ripe tomatoes)
- 2–3 chipotles in adobo plus 1 tbsp of the sauce (or 1–2 tbsp chipotle paste)
- ½ tsp dried oregano
- 150 ml of the chicken cooking liquid
- salt, to taste
To serve
- 12–16 small corn tortillas or tostadas
- soured cream or Mexican crema
- crumbled queso fresco or feta
- shredded lettuce
- sliced avocado
- lime wedges
Method
- Poach the chicken. Put the chicken in a saucepan with the half onion, garlic, bay and salt and cover with cold water. Bring to a gentle simmer and cook for 20–25 minutes, until cooked right through with no pink inside. Lift out the chicken and keep 150 ml of the liquid.
- Shred. When cool enough to handle, shred the chicken with two forks.
- Blend the sauce. Blend the tomatoes, chipotles and adobo sauce, garlic, oregano and the reserved liquid until smooth. Start with two chipotles; you can add more later.
- Soften the onion. Heat the oil in a frying pan over a medium heat and cook the sliced onion for 6–8 minutes until soft and lightly golden.
- Simmer. Pour in the sauce and simmer for 8–10 minutes until slightly thickened. Taste for salt and heat.
- Add the chicken. Stir in the shredded chicken and simmer for another 5 minutes, until hot through and coated in sauce.
- Serve. Spoon onto warm tortillas or crisp tostadas and top with soured cream, cheese, lettuce, avocado and lime.
Tips
- Thighs stay juicier than breast, but breast works too. Poach it gently and don’t overcook it.
- Tinga tastes even better the next day. Cool it quickly and reheat until piping hot.
- For a milder version, use one chipotle and leave out the adobo sauce.
Questions
How spicy is chicken tinga?
Medium, with a smoky heat. The amount of chipotle decides how hot it is, so adjust it to suit.
What can I use instead of chipotles in adobo?
Chipotle paste is the easiest swap. Smoked paprika with a little chilli powder gives some of the smokiness but less depth.
Is chicken tinga gluten-free?
The chicken and sauce usually are, but check the labels on chipotle paste and stock. Serve it with corn tortillas, and see are corn tortillas gluten-free?
How many people does this serve?
Serves 4–6. For a party, see how many tacos per person, which also covers sides and dips.
Cooking for a crowd? We cater weddings, parties and events across London and the South East from our truck or trailer, with tacos, salsas and toppings made for your guests. Contact us for a quote.