Tinga de Pollo is a traditional Mexican dish from Puebla made with shredded chicken simmered in a smoky tomato sauce with onions and chipotle chiles in adobo, commonly served on tostadas, tacos, or as a filling for other Mexican dishes.
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This Tinga de Pollo recipe uses bone-in chicken for faster cooking, but it can also be made with beef or pork, and includes chorizo and a chipotle sauce you can easily adjust to taste, making it great for everyday meals or gatherings.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Bone-in, skin-on chicken breast: Provides the main protein; it can be substituted with chicken thighs.
- 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: Give the dish its signature smoky heat; substitute with chipotle powder or omit for a milder flavor.
- Mexican chorizo: Adds richness and deep flavor from its rendered fat; it can be substituted with longaniza.
- Green Cabbage (optional): Adds extra flavor and texture to the tinga.
How to Make Tinga de Pollo
Note: Full instructions are provided in the recipe card below.
- In a large pot, add water along with the quartered onion, garlic clove, bay leaves, thyme sprigs, and salt. Bring to a boil.
- Once boiling, add the chicken breast so it cooks in boiling water and seals, ensuring it stays soft and juicy.
- Partially cover and cook over medium heat for 15-20 minutes, depending on the size of the chicken breast. Turn off the heat, remove the pot from the burner, and let the chicken cool inside the broth so it stays juicy.
- Heat a large nonstick skillet (no oil needed). Add the chorizo and cook over medium to medium-low heat, stirring constantly, until it softens and releases its fat.
- When the chorizo is almost cooked through, add the sliced onion, garlic, and cabbage, and cook, stirring until the vegetables are softened.
- Add the tomatoes, bay leaves, and chopped chipotle chiles with their adobo, adjusting the amount to taste. Stir and let the mixture cook over medium heat for 10 minutes.
- While the sauce cooks, shred the chicken once it is warm. Reserve ½ cup of the cooking broth.
- Add the shredded chicken and the reserved cooking broth. Taste and adjust salt if needed, stir well, and let everything cook together until the flavors are fully combined, about 5 minutes.
- Serve with corn tostadas, refried beans, crumbled cheese, chopped lettuce, and sliced avocado.
Hint: Let the chicken cool in its cooking broth to keep it moist.
Storage, Make Ahead, & Freezing
Storage: Store leftover tinga de pollo in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Make the tinga 1-2 days 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
- Seal the chicken: Add the chicken only once the water is boiling, so it seals immediately and stays soft and juicy.
- Do not overcook: Cook the chicken over medium heat for 15-20 minutes, depending on size; cooking it longer will dry it out.
- Rest in the broth: Turn off the heat and let the chicken cool inside the cooking broth to keep it juicy.
- No oil needed: Cook the chorizo in a hot skillet without oil so it releases its own fat.
- Adjust the heat: Reduce the amount of chipotle chiles and adobo at first, then adjust at the end to taste.
- Extra flavor option: Adding finely sliced cabbage gives the tinga another level of flavor.
- 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 chicken dry in tinga de pollo?
The chicken was overcooked or added before the water boiled. Add it only once the water is boiling and let it cool in the broth to keep it juicy.
Can I make tinga de pollo less spicy?
Yes. Use fewer chipotle chiles and less adobo, then adjust at the end to control the heat level.
Why does my tinga look greasy?
Chorizo releases natural fat as it cooks. Simmer uncovered for a few minutes or skim excess fat if needed.
What can I do if my tinga is too dry?
Add a small amount of the reserved chicken cooking broth and simmer briefly to loosen the mixture.
❤️ Love this tostadas de tinga de pollo recipe?
This tinga de pollo is also delicious served over white rice, mashed potatoes, or buttered noodles for an easy, satisfying meal.
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Recipe
Tinga de Pollo
Equipment
- Kitchen tongs or wooden spoon
- Ladle or large spoon
Ingredients
For Cooking the Chicken
- 1½ liters water (enough to cover)
- 1 small yellow onion , quartered
- 1 garlic clove , peeled and smashed
- 2 bay leaves
- 3 sprigs of thyme
- 2 teaspoons kosher salt , to taste
- 500 g bone-in, skin-on chicken breast, trimmed
For the Tinga
- 500 g ( about 5) ripe Roma tomatoes , finely chopped
- 1 cup green cabbage , finely shredded (optional)
- 1 small yellow onion , thinly sliced
- 2 garlic cloves , finely chopped
- 4-5 Canned chipotle chiles plus 3 tablespoons (or to taste) adobo sauce (from the canned chipotle) , finely chopped
- 2 bay leaves
- Salt , to taste
- 200 g Mexican chorizo or longaniza
- ½ cup cooking broth
To Serve
- Corn tostadas
- Refried beans
- Crumbled cheese
- Chopped lettuce
- Sliced avocado
Instructions
- In a large pot, add water along with the quartered onion, garlic clove, bay leaves, thyme sprigs, and salt. Bring to a boil.
- Once boiling, add the chicken breast so it cooks in boiling water and seals, ensuring it stays soft and juicy.
- Partially cover and cook over medium heat for 15-20 minutes, depending on the size of the chicken breast. Turn off the heat, remove the pot from the burner, and let the chicken cool inside the broth so it stays juicy.
- Heat a large nonstick skillet (no oil needed). Add the chorizo and cook over medium to medium-low heat, stirring constantly, until it softens and releases its fat.
- When the chorizo is almost cooked, add the sliced onion, garlic, and cabbage, and cook, stirring until softened.
- Add the tomatoes, bay leaves, and chopped chipotle chiles with their adobo, adjusting the amount to taste. Stir and let the mixture cook over medium heat for 10 minutes.
- While the sauce cooks, shred the chicken once it is warm. Reserve ½ cup of the cooking broth.
- Add the shredded chicken and the reserved cooking broth. Taste and adjust salt if needed, stir well, and let everything cook together until the flavors are fully combined, about 5 minutes.
- Serve with corn tostadas, refried beans, crumbled cheese, chopped lettuce, and sliced avocado.
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.
