Chicken tinga is a delicious, aromatic and flavorful Mexican dish that originated in the state of Puebla. It consists of shredded chicken stewed in a sauce made from sautéed onions, garlic, chipotle peppers, tomatoes, and spices. The dish has a beautiful balance of smoky, spicy and slightly sweet flavors.
Chicken tinga has become popular across Mexico and beyond, and can now be found on menus in Mexican restaurants worldwide. It’s commonly served wrapped in warm corn tortillas as tacos or tamales, or simply enjoyed as is. The versatile shredded chicken also stars in many other Mexican specialties like tostadas, burritos, enchiladas, quesadillas and more.
A Brief History of Chicken Tinga
The origins of chicken tinga can be traced back to the city of Puebla in east-central Mexico. Puebla has an especially rich and complex culinary history blending Spanish, French, Arabic and indigenous Mexican influences into its food culture.
The dish is believed to have emerged in the 19th or early 20th century during this fusion of cuisines. Its name comes from the Spanish verb “tingar” meaning to stain, tint or dye. This refers to the vivid reddish-brown color of the dish imparted by tomatoes, chili peppers and spices.
Over time chicken tinga grew into one of the most iconic culinary exports of Puebla. From its birthplace it spread across Mexico, integrating into the local cuisines of various regions. It became especially popular in the states along Mexico’s Pacific coastline.
Nowadays chicken tinga enjoys significant popularity in the United States as well. It has become a menu staple at Mexican restaurants and taco trucks from California to Texas and beyond. Many American home cooks have also embraced chicken tinga for its bold, complex flavors and relative ease of preparation compared to some other Mexican favorites.
How Traditional Chicken Tinga Is Made
Chicken tinga requires just a modest list of ingredients, but when combined skillfully, they create a dish that seems far greater than the sum of its parts. Here are the main components that go into authentic chicken tinga:
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Chicken – The choice of chicken can vary Many traditional recipes call for a whole chicken to be cooked and shredded Common substitutes are bone-in chicken thighs or chicken breast diced into bite-size pieces. Using bone-in chicken lends more flavor.
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Onions – Sautéed onions are essential for building flavor in the sauce. They provide aromatics and sweetness to balance the spicy and acidic notes.
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Garlic – Like onion, garlic lays a flavor foundation. It adds a subtle bite and savory undertones.
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Chipotle peppers in adobo sauce – Chipotles impart smoky chili flavor and lingering heat. They’re often sold canned in a rich, tangy red adobo sauce. This sauce also integrates into the tinga.
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Tomatoes – Tomatoes introduce acidity and characteristic fruity sweetness while also lending the vivid red color. Canned whole tomatoes work well for ease.
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Chicken broth – The braising liquid usually begins with good-tasting homemade or store-bought chicken broth. This amplifies the savory chicken essence.
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Spices and seasonings – Traditional Mexican cuisine layers spice judiciously. For chicken tinga, you’ll often find hints of cumin, Mexican oregano, bay leaf, and cinnamon.
From these core ingredients, the chicken tinga sauce is crafted through a sequence of simmering and reducing to meld the components. Once shredded chicken integrates into the concentrated sauce, the dish is ready to be enjoyed.
Key Steps for Making Chicken Tinga
Part of what makes chicken tinga special is the multi-step cooking process that builds deep, layered flavor. Here is an overview of the key steps:
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Make the chicken and broth – Begin by gently poaching bone-in chicken pieces in water with aromatics like onion, garlic and spices. This cooks the meat while producing a fresh, homemade chicken broth.
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Shred the chicken – Once cooked through, the chicken is hand-shredded or chopped into bite-size morsels, discarding skin and bones. This yields tender, juicy chicken ready to absorb flavors.
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Cook the tomatoes – While chicken simmers, whole tomatoes are charred in a dry skillet. This caramelizes their sugars and concentrates flavor. They’re then pureed into a smooth sauce.
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Sauté the aromatics – Onion and garlic are cooked down to sweetness in oil. Then chipotle peppers and adobo sauce join the mix.
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Simmer the sauce – The tomato puree combines with the chicken broth, sautéed aromatics, spices and shredded chicken. This all simmers together, melding into the rich tinga sauce.
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Reduce and finish – The sauce reduces down to a lush, glossy texture that thoroughly coats the chicken. A finishing splash of fresh lime juice brightens it up.
This multi-layered cooking process is where chicken tinga derives its authentic restaurant-quality flavor. While it takes more time than just tossing ingredients in a pan, the results are well worth it.
How to Serve Chicken Tinga
One of the joys of chicken tinga is how versatile it is. The zesty shredded chicken filling lends itself to all kinds of serving styles:
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Tacos – Chicken tinga tacos are a top choice. The chicken gets wrapped in warm corn tortillas with shredded lettuce, queso fresco, and other taco garnishes.
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Tostadas – Crispy fried tortillas are heaped with chicken tinga and topped with salsa, crema, avocado, onions, cilantro and lime.
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Burritos – Large flour tortillas envelop chicken tinga plus ingredients like Mexican rice, black beans, cheese, etc.
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Tamales – For special occasions, chicken tinga makes a memorable tamale filling when paired with masa dough.
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Quesadillas – Chicken tinga and cheese sandwiched between tortillas and griddled to melty perfection.
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Nachos – Pile chicken tinga over crunchy tortilla chips along with cheese, beans, jalapeños, guacamole and all the fixings.
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Salads or bowls – Chicken tinga served as the protein on a bed of greens or grain bowls.
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Enchiladas – Rolled into tortillas blanketed in enchilada sauce and baked until bubbly.
The applications for chicken tinga are nearly endless. Feel free to get creative with how you incorporate it into other Mexican recipes or global dishes.
Tips for Making Restaurant-Worthy Chicken Tinga at Home
Chicken tinga is easy to find in restaurants, but making your own allows you to fine-tune flavors to your taste and control quality. Here are tips for crafting top-notch chicken tinga at home:
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Use good chicken – Splurge on high-quality chicken with rich flavor, like organic and air-chilled. Bone-in chicken legs or thighs work beautifully.
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Make your own broth – Poaching the chicken in seasoned water yields a light, fresh broth perfect for the sauce.
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Toast the spices – Briefly toasting cumin, oregano and other spices boosts their flavors.
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Char the tomatoes – Dry-roasting tomato halves gives nice charred bits and intensifies sweetness.
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Simmer the sauce – Don’t rush the sauce. Letting it slowly meld amplifies the complexity.
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Finish with lime – A squirt of lime juice right before serving makes flavors pop.
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Garnish with flair – Top with fresh cilantro, cubed avocado, crumbled queso fresco and other garnishes.
Putting extra care into the prep work pays off with a homemade chicken tinga that rivals your favorite restaurants!
Storing and Reheating Leftover Chicken Tinga
Like many braised meat dishes, chicken tinga improves in flavor after a day or two in the fridge. Properly stored leftovers can last up to 4 days refrigerated. The tinga also freezes extremely well for longer term storage.
To store leftover chicken tinga:
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Let it cool completely, then transfer to airtight containers.
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Refrigerate for up to 4 days.
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Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
To reheat chicken tinga:
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For stovetop, gently simmer in a saucepan until heated through.
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For microwave, add a splash of water to prevent drying out, then reheat at 50% power.
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For oven, place in a baking dish and bake at 350°F until piping hot.
The tinga may need a splash of water or broth to rehydrate as it reheats. Adjust seasoning with extra lime juice or salt as needed.
An Adaptable Mexican Favorite
From its origins in Puebla to the global stage, chicken tinga has earned its place as a cherished Mexican staple thanks to its complex smoky-spicy flavors and incredible versatility. Although authentic tinga requires time and technique, the results are more than worthwhile. Each batch fills your kitchen with temptation-inducing aromas and yields juicy, saucy chicken that you’ll want to enjoy in endless ways. This recipe is sure to become a regular in your meal rotation!
How to make Tinga
- In a Dutch Oven or large stock pot, add chicken, onion, garlic, and 1 tablespoon salt. Add cold water to cover and bring to boil. Reduce to medium heat, cover with lid, and simmer until chicken is cooked through, about 20 to 30 minutes.
- Remove chicken from pot. Shred chicken, discarding skin and bones (you should have about 4 cups chicken). Remove and set aside 1 cup cooking liquid (chicken broth).
- Meanwhile, in a medium saucepan bring 4 cups water to boil. Add tomatoes and boil until cooked through, about 5 minutes. Remove and transfer to blender.
- To the blender with the tomatoes, add the 1 cup of reserved chicken broth, chipotle chiles in adobo, onion, garlic, and chicken bouillon. Blend until smooth, about 2 minutes.
- In a Dutch oven or large saucepan over medium-high heat, heat olive oil until just smoking. And onions and cook until softened, about 5 minutes.
- Add half the sauce and bring to boil. Stir in chicken, adding more sauce if desired (the heat of the dish comes from the sauce, so use more or less sauce to taste). Boil until slightly thickened, about 2 minutes.
- Remove from heat and serve in tortillas with Mexican rice, shredded lettuce, and cheese.
Recipe tips and variations
- Yield: Depending on the exact size of your chicken and how much sauce you add to it, the recipe will make at least 6 servings, 1 cup each.
- Make ahead: This is a great make-ahead recipe! Any parts (chicken and/or sauce) or the entire dish can be made up to 3 days in advance.
- Leftover chicken: To substitute leftover chicken in the fridge, skip the whole part about poaching a chicken and just shred your leftover chicken. Purée all sauce ingredients together in a blender. You won’t have the chicken broth from cooking the chicken, so just use store-bought chicken broth or water. You can throw in some bouillon if you want to. Proceed with the rest of the recipe, heating the oil in the pan for the onions, and then adding the sauce.
Store leftovers covered in an airtight container in the refrigerator for up to 4 days.
Cool Chicken Tinga completely, then package into freezer-safe containers (I like pint jars). Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator.
Chicken Tinga Tacos – You Suck at Cooking (episode 167)
FAQ
What is chicken tinga made of?
Chicken tinga is a Mexican dish featuring shredded chicken in a flavorful, smoky, and slightly spicy tomato-based sauce. The sauce typically includes tomatoes, onions, chipotle peppers in adobo sauce, and various spices.
What does tinga taste like?
Tinga, typically chicken tinga (tinga de pollo), is a Mexican dish known for its smoky, spicy, and savory flavor profile. It features shredded chicken simmered in a tomato-based sauce with chipotle peppers in adobo, onions, and garlic, creating a complex and rich taste. The chipotle peppers contribute a distinct smoky and slightly spicy element, while the tomatoes provide a sweet and tangy base.
What does tinga mean in Mexican food?
In Mexican cuisine, “tinga” refers to a dish made with shredded meat, typically chicken, beef, or pork, simmered in a flavorful tomato-based sauce. The sauce is often smoky and spicy, featuring ingredients like chipotle peppers in adobo sauce, onions, and garlic.
Is chicken tinga spicy to eat?
Chicken tinga can be spicy, but the level of spiciness can vary depending on the recipe and individual preferences. It’s typically made with chipotle peppers in adobo sauce, which contribute a smoky and moderately spicy flavor.