Tinga De Pollo (Chicken Tinga) - Mama Maggie's Kitchen

Chicken Tostadas de Tinga is made with shredded chicken cooked in a zesty, chipotle tomato sauce. Serve on top of a crispy tostada and enjoy all the amazing flavors. Jump to Recipe

Chicken Tostadas de Tinga is an easy authentic recipe that whisks me back to my grandmother’s kitchen in Mexico. 

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This dish packs a lot of flavor, balancing smoky, spicy shredded chicken with creamy refried beans and tangy queso fresco on a crispy tostada, crowned with sour cream and fresh lettuce.

I like to serve it on top of homemade tostadas with all my favorite toppings.. So good!

Table of Contents

• 1 Ingredients
  • • 1.0.1 To Cook the Chicken:
    • 1.0.2 To Make the Tinga Sauce:
• 2 Instructions
• 3 Pro Tip:
• 4 Frequently Asked Questions (FAQs)
• 5 Tostada Toppings
• 6 Hungry for More?
• 7 Chicken Tostadas de Tinga
  • 7.1 Ingredients
    • 7.1.1 To Cook the Chicken:
    • 7.1.2 To Make the Tinga:
    • 7.1.3 For the Tostadas:
  • 7.2 Instructions
    • 7.2.1 To Cook the Chicken:
    • 7.2.2 To Make the Tinga:
    • 7.2.3 To Assemble Tostada:
  • 7.3 Video
  • 7.4 Notes
  • 7.5 Nutrition

Ingredients

To Cook the Chicken:

• Boneless chicken breast
• Water
• Onion
• Garlic cloves
• Bay leaf
• Salt
• Black Pepper

To Make the Tinga Sauce:

• Fresh tomatoes diced
• Chipotle in adobo sauce peppers use less chiles chipotle if you don’t like it spicy
• Chicken broth reserved from the cooked chicken
• Salt
• Olive oil
• Thinly sliced onions

The ingredients above are just for reference. Please see recipe for exact measurements.

Chicken breasts or thighs work best. You’ll need roughly 6 lbs of chicken for this recipe. 

Instructions

• Add the chopped tomatoes, chile chipotle, and chicken broth in a blender. 
• Blend until smooth.

The sauce is very simple and easily adjustable.

Some like it hot. If that’s you, add 4 chipotle peppers in adobo or the entire can. For a milder version, use only 2 chipotles.

Or, add 1 chipotle pepper in the blender at a time until you reach your desired heat level.

Time to shred up the cooked chicken. Just get your fork and pull the meat apart.

What a yummy way to use up leftover chicken! Makes for an easy weeknight meal, and it’s high in protein. 

Pro Tip:

Use frozen chicken. The flavorful chipotle sauce will mask any freezer burn.

Or better yet, use a store-bought rotisserie chicken! Remove the skin and skip to the part where you make the sauce.

• Heat oil in a large skillet over medium heat. 
• Add the sliced onion and caramelize. About 5 minutes, stirring often.
• To the pot, add the shredded chicken and chipotle tomato sauce. 
• Stir to combine the chicken mixture. 

It all comes together in minutes, even be made in an Instant Pot. (See recipe below for Instant Pot Chicken Tinga).

With a mild yet rich sauce, this dish offers the perfect balance of heat and taste!

Frequently Asked Questions (FAQs)

Why is it called tinga? 

Tinga is the name of a dish that is traditionally made with either shredded chicken, beef, or pork. Chicken is the most common though. The recipe calls for tomatoes, chipotle in adobo sauce, and onions. 

What part of Mexico is Chicken Tinga from?

Chicken Tinga originated from Puebla and is very popular in the central states of Mexico. There are variations from state to state. 

Is tinga served cold?

Tinga can be served either cold or warm, depending on your personal taste. 

How long can I store the leftover tinga?

3-5 days in the refrigerator in an airtight container. 

Tostada Toppings

• Refried Beans
• Lettuce
• Chopped Cilantro
• Green Onions
• Cotija Cheese
• Sour Cream (or Mexican crema)

Traditionally served as tostadas, but you can also make tacos or burritos. There is no wrong way to enjoy the delicious flavors of this chicken tinga recipe. 

Tostadas de Tinga (Chicken Tinga Tostadas) is an easy mouthwatering recipe is my favorite way to transform leftover chicken into a flavorful Mexican meal. Serve with Air Fryer Asparagus and enjoy!

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Did you make this recipe? Please rate the recipe below!

Chicken Tostadas de Tinga

Chicken Tostadas de Tinga is made with shredded chicken cooked in a zesty, chipotle tomato sauce. Serve on top of a crispy tostada and enjoy all the amazing flavors. 5 from 47 votes Print Pin Rate Course: DinnerCuisine: Mexican Prep Time: 15 minutes minutesCook Time: 40 minutes minutesTotal Time: 55 minutes minutes Servings: 8 Calories: 291kcal Author: Maggie Unzueta Cook ModePrevent your screen from going dark

Ingredients

To Cook the Chicken:

• ▢ 6 boneless chicken breast
• ▢ 6 cups Water
• ▢ ½ onion
• ▢ 1 garlic clove
• ▢ 1 bay leaf
• ▢ 1 tablespoon salt
• ▢ 1 teaspoon pepper

To Make the Tinga:

• ▢ 4 tomatoes diced
• ▢ 4 chipotle in adobo sauce peppers use less chipotle if you don’t like it spicy
• ▢ 1 cup chicken broth reserved from the cooked chicken
• ▢ 1 tablespoon salt
• ▢ ¼ cup oil
• ▢ 2 ½ onions thinly sliced

For the Tostadas:

• ▢ 1 package tostadas
• ▢ Refried Beans
• ▢ Lettuce
• ▢ Cilantro
• ▢ Green Onions
• ▢ Queso Cotija
• ▢ Sour Cream

Instructions

To Cook the Chicken:

• In a large stockpot, add the chicken, water, ½ onion, garlic clove, bay leaf, salt and pepper.
• Cook for 25 minutes or until chicken is no longer pink.
• Remove chicken from the pot.
• Reserve the liquid, and discard the other items from the pot.
• Once the chicken is cool enough to handle, shred the chicken with a fork and set aside.

To Make the Tinga:

• Add tomatoes, chipotle, salt, and 1 cup of the reserved chicken broth to a blender.
• Blend until smooth.
• Slice 2 ½ onions. 
• In a stock pot, heat the oil.
• Add the onions and cook until translucent, stirring frequently.
• Add the shredded chicken and the chipotle sauce to the pan.
• Let simmer for 10 minutes on medium heat.
• If needed, add 1 cup chicken broth.

To Assemble Tostada:

• Smear refried beans (about 2 tablespoons) to a tostada.
• Add about 2 tablespoon tinga, shredded lettuce, sour cream, and cotija.

Video

Notes

This recipe makes extra chicken broth you can use for another dish.  Great recipe to make with leftover chicken.  Instant Pot Instructions:

• Press Saute button and heat oil. Cook the onions until golden. About 5 minutes. Add the chicken and chipotle sauce. Cover with lid. Move valve to Sealing. High Pressure 8 minutes. Move valve to Venting for quick release. Remove chicken and shred. Return chicken to the IP. Add 1 cup chicken broth. Stir. Keep warm until ready to serve. 

Nutrition

Calories: 291kcal | Carbohydrates: 8g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 2158mg | Potassium: 862mg | Fiber: 2g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!