Originally posted October 05, 2016

Chicken Tinga (Shredded Chipotle Chicken)

Chicken Tinga (Shredded Chipotle Chicken) by MexFoodJournal

Mexican Food Journal

Chicken Tinga [teen - GA], a shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is full-flavored crowd pleaser


  • 1 pound whole boneless chicken breast
  • 4 roma tomatoes
  • 1¼ large white onions
  • 3 cloves of garlic
  • 2 tablespoons canned chipotle
  • 1 teaspoon Mexican oregano
  • ¼ teaspoon black pepper
  • 1 cup chicken broth
  • 3 tablespoons cooking oil
  • Salt to taste


In a large sauce pan cover the chicken with an inch of water
Bring water to a boil. Reduce heat and simmer for 20 minutes
Remove chicken from the cooking water. Save the broth
Allow chicken to cool to the touch
Finely shred the chicken. Yields approximately 4 cups
Clean, seed and chop the tomatoes
Add tomatoes to the blender jar
Add 2 tablespoon canned chipotle to blender jar. Use 3 tablespoons if you prefer it spicier
Add 1 clove of garlic to blender jar
Add 1 teaspoon Mexican oregano to blender jar
Add ¼ teaspoon black pepper to blender jar
Add 1 cup of the reserved chicken broth
Blend until smooth. About 1 minute
Thinly slice 1 large white onion. Yields approximately 1½ cups
Mince 2 cloves of garlic
Heat your large frying pan over medium low heat and add 3 tablspoons of cooking oil
Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown
Add the minced garlic to the pan cook for 1 more minute
Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic
Cook for 5 minutes. The sauce will start to reduce
Turn the heat to low
Add the shredded chicken to the pan and mix well with the sauce
Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion
Salt to taste
Serve as a taco or tostada filling

1 hour



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Adapted from

Mexican Food Journal


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