Tinga de Pollo con Chipotle is a traditional Mexican dish made with shredded chicken simmered in a smoky tomato sauce with onions, garlic, and chipotle chiles in adobo, commonly served on tacos, tostadas, or sopes.
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This Tinga de Pollo con Chipotle recipe uses both dried and canned chipotle chiles for a deeper smoky flavor, slow-simmered tomatoes for a thick sauce, and chorizo for richness, making it a bold yet comforting option for everyday meals or gatherings.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Shredded chicken: Provides the main protein; use homemade, roasted, rotisserie, or leftover chicken.
- Fresh Roma tomatoes: Form the base of the sauce and add natural sweetness; substitute with 425g (15 oz) canned crushed tomatoes, whole tomatoes, or tomato sauce.
- Yellow onion: Adds depth and mild sweetness to the sauce; substitute with white onion.
- Canned Chipotle chiles in adobo & dried chipotle chile: Add smoky heat and depth to the sauce.
- Mexican chorizo: Adds richness and deep flavor from its rendered fat; it can be substituted with longaniza. Click here for our quick homemade Mexican chorizo recipe.
How to Make Tinga de Pollo con Chipotle
Note: Full instructions are provided in the recipe card below.
- Make a small cross incision on the bottom of each tomato. Place the tomatoes briefly in boiling water, just until the skins loosen-you do not want to cook them.
- Remove, peel, cut in half, and slice into thin strips. Set aside, reserving the water to soak the dried chipotle chile later.
- Heat oil in a large skillet and lightly fry the dried chipotle chile until it puffs up. Remove from the heat, discard the oil, and soak the chile in the reserved hot water until hydrated. Once soft, remove the stem, discard the seeds, and slice into thin strips.
- In the same skillet, now empty, cook the chorizo until well browned. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
- In the same skillet with the chorizo fat, add the sliced onion and chopped garlic. Cook until the onion becomes translucent.
- Add the tomatoes, canned chipotle chile, adobo sauce, soaked dried chipotle, bay leaves, and the cooked chorizo. Stir well to combine.
- Cook the mixture over medium heat until the sauce thickens and breaks down, about 15 to 35 minutes. Taste and adjust salt if needed.
- Add the shredded chicken and ¾ cup chicken broth. Stir to combine and cook for 10-25 minutes, until the excess liquid reduces and the sauce is thick, slightly juicy, but not watery, and ready to serve.
Hint: Do not overcook the tomatoes when blanching-remove them as soon as the skins loosen so they peel easily without cooking the flesh.
Storage, Make Ahead, & Freezing
Storage: Store leftover tinga de pollo in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Make the tinga 1 day in advance; the flavors improve as it rests. Reheat gently on the stovetop with a splash of broth if needed.
Freezing: Let the tinga cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat.
Camila's Tips & Variations
- Tomatoes won't peel easily: Blanch them just until the skins loosen, then remove immediately so they don't cook.
- Dried chipotle tastes bitter: Lightly fry it only until it puffs, then soak and remove the seeds before slicing.
- Sauce is watery: Let the tomato mixture cook long enough for it to fully break down before adding the chicken.
- Tinga is too saucy after adding chicken: Continue simmering until the excess liquid reduces and the texture is thick but still slightly juicy.
- No chorizo on hand: You can omit the Mexican chorizo, but the tinga will have less depth and won't be as flavorful. Click here for our quick homemade Mexican chorizo recipe.
- Serving ideas: Serve as a guisado with refried beans and warm corn tortillas, or on tostadas topped with queso fresco, lettuce, and avocado
Frequently Asked Questions
Why is my tinga de pollo watery?
The tomatoes didn't cook long enough; let the sauce simmer until it fully breaks down before adding the chicken.
Why does my dried chipotle taste bitter?
Why does my dried chipotle taste bitter?
Can I skip the chorizo in tinga de pollo?
Yes, but the tinga will have less depth and flavor since chorizo adds richness to the sauce.
❤️ Love this tinga de pollo al chipotle recipe?
Be sure to check out our easy Tinga de Pollo recipe made with only canned chipotle chiles.
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Recipe
Tinga de Pollo con Chipotle
Equipment
- Large skillet or sauté pan
- Slotted spoon or tongs
Ingredients
- 500 g Roma tomatoes , peeled and sliced into thin strips
- 3 cups shredded cooked chicken
- ¾-1 cup chicken broth (use as needed, depending on how juicy the tomatoes are)
- 200 g Mexican chorizo
- 1 small yellow onion , thinly sliced
- 3 garlic cloves , finely chopped
- 3 Bay leaves
- 1 dried chipotle chile
- 1 canned chipotle chile plus 2 tablespoons adobo sauce (from the canned chipotle)
- Salt , to taste
Instructions
- Make a small cross incision on the bottom of each tomato. Place the tomatoes briefly in boiling water, just until the skins loosen-you do not want to cook them.
- Remove, peel, cut in half, and slice into thin strips. Set aside, reserving the water to soak the dried chipotle chile later.
- Heat oil in a large skillet and lightly fry the dried chipotle chile until it puffs up. Remove from the heat, discard the oil, and soak the chile in the reserved hot water until hydrated.
- Once soft, remove the stem, discard the seeds, and slice into thin strips.
- In the same skillet, now empty, cook the chorizo until well browned. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
- In the same skillet with the chorizo fat, add the sliced onion and chopped garlic. Cook until the onion becomes translucent.
- Add the tomatoes, canned chipotle chile, adobo sauce, soaked dried chipotle, bay leaves, and the cooked chorizo. Stir well to combine.
- Cook the mixture over medium heat until the sauce thickens and breaks down, about 15 to 35 minutes. Taste and adjust salt if needed.
- Add the shredded chicken and ¾ cup chicken broth. Stir to combine and cook for 10-25 minutes, until the excess liquid reduces and the sauce is thick, slightly juicy, but not watery, and ready to serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
