Tinga de pollo (Mexican shredded chipotle chicken)
Smoky, slightly spicy shredded chicken in a chipotle–tomato sauce — brilliant for tacos, tostadas or speedy midweek dinners.
Tinga de pollo is Mexico's answer to comfort food: shredded chicken simmered in a smoky, slightly spicy chipotle–tomato sauce. It's brilliant for taco nights, makes a great batch for meal prep and always disappears fast.
This version keeps things straightforward — brown the thighs for depth, blend the sauce for silkiness, then simmer until shreddable. Serve with warm corn tortillas, pickled red onion and a squeeze of lime for instant joy.
Ingredients
- 800 g boneless skinless chicken thighs
- 30 ml olive oil
- 1 brown onion — finely sliced
- 4 garlic cloves — crushed
- 400 g tinned plum tomatoes
- 30 ml chipotle peppers in adobo — adjust to heat preference
- 300 ml chicken stock — use low-salt if preferred
- 5 ml dried oregano
- 5 ml ground cumin
- 1 bay leaf
- 5 ml soft brown sugar — balances acidity
- 5 ml sea salt
- 5 ml freshly ground black pepper
- 15 g fresh coriander — roughly chopped
- 1 lime — juiced
Equipment
- immersion blender or liquidiser
- meat thermometer (optional)
Instructions
Pat the chicken thighs dry with kitchen paper and season both sides with half the sea salt and freshly ground black pepper.
Heat half the olive oil in a large heavy-based saucepan or casserole over a medium hob. Add the chicken and brown for 3–4 minutes per side until golden but not cooked through, working in batches if needed.
Remove the browned chicken to a plate. Add the remaining olive oil, then the finely sliced brown onion and a pinch of sea salt. Cook gently until soft and starting to caramelise.
Stir in the crushed garlic and cook for 30–60 seconds until fragrant — don't let it burn.
Add the tinned plum tomatoes, chipotle peppers in adobo, dried oregano, ground cumin, bay leaf, soft brown sugar and chicken stock. Stir, bring to a gentle simmer and bubble for 10 minutes to meld the flavours.
Carefully blend the sauce until smooth with an immersion blender (or transfer in two batches to a liquidiser). Allow to cool a little before blending and hold the lid down with a tea towel when using a liquidiser.
Return the smooth sauce to the pan, add the browned chicken, cover partially and simmer gently for 20 minutes or until the chicken is cooked through (aim for 75°C internal).
Transfer the chicken to a board, shred with two forks, discard the bay leaf, then return the shredded chicken to the sauce and simmer for 5 minutes so it soaks up the flavours. Adjust seasoning with the remaining sea salt and pepper.
Finish by stirring in the lime juice and most of the fresh coriander, reserving a little to scatter on top. Remove from the heat and serve immediately.
Serve hot in warmed corn tortillas with pickled red onion, sliced avocado and extra coriander, or use on tostadas or in rice bowls.
Tips
- Use boneless thighs not breast for juicier, more forgiving shredding. Thighs stay moist after simmering.
- If you don't have an immersion blender, cool the sauce slightly and blitz in a liquidiser in small batches — cover the lid with a tea towel to avoid splashes.
- Make ahead: tinga improves overnight in the fridge as the flavours meld. Reheat gently on the hob and add a splash of stock if it thickens too much.
- For extra smokiness, add a pinch of good-quality smoked paprika if your chipotle tin is mild.
- Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
Substitutions
boneless skinless chicken thighs → chicken breasts, same weight but reduce simmering time and watch for dryness
Noticeably differentchipotle peppers in adobo → 1 tsp smoked paprika + 1 tsp chilli flakes or smoked ancho powder to taste
Noticeably differenttinned plum tomatoes → 400 g passata, but the sauce will be smoother and slightly less chunky
Stays close
Nutrition
Per serving · estimated
- 433
- Calories
- 37 g
- Protein
- 8 g
- Carbs
- 29 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 650 mg
- Sodium
FAQ
Can I make tinga in a slow cooker?
Yes — brown the chicken and onions first, then transfer everything to the slow cooker and cook on low for 4–5 hours. Shred the chicken and reduce the sauce on the hob if it needs thickening.
How do I control the heat?
Start with 1 tbsp chipotle and taste after blending. Add more if you want it hotter. If it's too spicy, stir in a little extra sugar or a splash of double cream on individual portions.
How long does leftovers keep?
Stored in an airtight container in the fridge it will keep 3–4 days. Reheat until piping hot throughout.
Can I use this for enchiladas or tostadas?
Absolutely — it works brilliantly as a filling for enchiladas, on tostadas or mixed into rice bowls.
Community Photos
No photos yet
Be the first to share your creation!