Published May 15, 2020.This post may contain affiliate links. Please read my disclosure policy.
This Chicken Tinga Recipe is a delicious blend of roasted vegetables and chipotle peppers braised with chicken to make an unbelievable tinga taco.
I absolutely love Latin food and more often than not you’ll find some rendition of it on our dinner table at least once a week. Whether it’s making salmon fajitas or an arroz con pollo, we can’t get enough!
Chicken Tinga
Chicken tinga simply translates from Spanish to English as shredded chicken or beef in a zesty red sauce with chipotle peppers. It’s a simple dish that originated in Puebla, Mexico, and is frequently on Mexican restaurant menus all over the world.
What’s In it
There are a few variations of this recipe depending on where in Mexico you are. This is my take on the classic recipe as I always look to pull out as much flavor as possible. Here is what’s in the braising sauce:
- Tomatoes: I prefer to use what’s freshest and in season, which always tends to be vine-ripe tomatoes.
- Tomatillos: These tangy nightshade family fruits add awesome flavor and help cut some of the heat from the spicy peppers.
- Onions: I prefer to use sweet onions but any onion will work.
- Garlic: This is optional but I believe it really adds to the flavor of the tinga sauce.
- Jalapeños: I seed them before roasting but if you like spice, leave the seeds on or upgrade to a spicier pepper.
- Chipotle Peppers: These smoked jalapeños in a ground pepper mixture known as adobo sauce is a staple in this recipe.
- Oregano: Use dry oregano but if you opt for fresh, use it at the very end and finish the chicken tinga with it.
- Cumin: The earthy flavors in cumin are going to help balance out all of the flavors in the sauce.
How to Make Chicken Tinga
You start making chicken tinga by preparing the zesty tomato and tomatillo based sauce that the chicken will be braised in. It’s almost like a version ofsofrito.
Follow these easy steps to make this recipe:
Add some tomatoes, tomatillos, garlic, jalapeños, and onions onto a sheet tray lined with parchment paper and roast in the oven until they got a nice char on them, which takes about 30 minutes at 425°.
After the vegetables are all roasted up, pop them in a blender along with the chipotle pepper, cumin, oregano, salt and pepper, and puree until smooth but still has some small chunks in it. Set aside.
Pan roast a broken-down whole chicken that has been seasoned with salt and pepper in olive oil in a rondeau pot until golden brown on all sides, which takes about 8-10 minutes per side.
Add the pureed sauced right over the top of the chicken along with some good chicken stock and stir to mix.
Place a lid on the pan and braise away over low heat for about 90-120 minutes.
Remove the skin and bones of the cooked chicken, shred with your hands, and add back to the sauce and serve.
How to Serve It
Chicken tinga is often eaten as is or with a side of rice and beans. It has become popularized as a taco and can be eaten with a flour tortilla or corn tortillas.
When they are served as tacos, the most common topping to use is simply shredded lettuce. Here are a few things I like to put on top, but please feel free to get creative:
- Diced onions
- Cilantro
- Avocado
- Radish
- Queso fresco
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 1 day ahead of time, just simply reheat before serving.
How to Reheat: Add the desired amount to a medium-size saucepot with a lid and cook over low heat until hot. You can also heat in a microwave-safe bowl in the microwave until hot.
How to Store: Cover and refrigerate for up to 5 days. This will freeze very well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
chef notes + tips
- You can absolutely use whatever tomatoes you’d like in this recipe. In the summer all different types are fair game and if making in the winter, stick to Roma or cherry tomatoes.
- To make this in a slow cooker, simply use the sauté function to brown the chicken and then add the sauce and then slow cook on high for 6 hours.
More Latin Recipes
- Blackened Mahi Mahi Fish Tacos
- Flank Steak Recipe
- Mojo Pork Tacos
- Elotes
- Pozole
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Delicious Chicken Tinga Recipe
5 from 42 votes
This chicken tinga tacos recipe is a delicious blend of roasted vegetables & chipotle peppers braised with chicken for an unbelievable taco.
Servings: 12
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 2 hours hours 45 minutes minutes
Ingredients
- 6 vine ripe tomatoes sliced into wedges
- 5 tomatillos
- 1 peeled sweet onion sliced into wedges
- 2 jalapeños sliced in half seeds removed
- 10 garlic cloves
- 5 tablespoons of olive oil
- 1 chipotle pepper in adobo sauce
- 2 teaspoons of cumin
- 2 teaspoons of dry oregano
- 1 whole chicken broken down into parts
- 3 cups of good chicken stock
- 12 corn tortillas
- 1 peeled seeded and diced avocado
- 1 cup queso fresco cheese
- ¼ cup chopped fresh cilantro
- sea salt and fresh cracked pepper to taste
Instructions
Chicken: Place the tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick cookie sheet tray and toss in 3 tablespoons of olive oil, salt, and pepper, and roast in the oven at 425° for 30 to 35 minutes or until everything is lightly charred.
Next, add all roasted ingredients into a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper to a blender and puree until smooth.
Season the chicken on all sides with salt and pepper and in a large rondeau pot over medium-high heat with 2 tablespoons of olive oil sear the chicken until golden brown on both sides, about 8-10 minutes per side.
Add the tomatillo mixture along with the chicken stock, stir and cover and simmer over low heat for 2 hours.
Remove the skin and bones from the chicken and shred. Keep warm.
To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro, and Oaxaca cheese.
Notes
Chef Notes:
- Make-Ahead: You can make this recipe up to 1 day ahead of time, just simply reheat before serving.
- How to Reheat: Add the desired amount to a medium-size saucepot with a lid and cook over low heat until hot. You can also heat in a microwave-safe bowl in the microwave until hot.
- How to Store: Cover and refrigerate for up to 5 days. This will freeze very well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
- You can absolutely use whatever tomatoes you’d like in this recipe. In the summer all different types are fair game and if making in the winter, stick to Roma or cherry tomatoes.
- To make this in a slow cooker, simply use the sauté function to brown the chicken and then add the sauce and then slow cook on high for 6 hours.
Nutrition
Calories: 355kcalCarbohydrates: 22gProtein: 18gFat: 22gSaturated Fat: 6gCholesterol: 56mgSodium: 242mgPotassium: 568mgFiber: 4gSugar: 5gVitamin A: 844IUVitamin C: 18mgCalcium: 115mgIron: 2mg
Course: Main
Cuisine: Mexican
Author: Chef Billy Parisi
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77 comments
- Eva
I’ve made this several times now. Such a big hit with my Hispanic family!! Absolutely delicious!
- Reply
- Karin Mayhew
Dear Chef –
Love this recipe and plan on making it for some weekend guests. I have a question…I have poached and shredded chicken that I made using your White Chicken Chili recipe. Now I’ve decided I’d rather make Chicken Tinga! Can I just add the shredded chicken to the sauce and let it simmer for a while before serving (maybe 60 minutes?)
Thanks!- Reply
- Robin Andrews
So much delicious flavor. I cut down on the jalapenos because I was afraid of the heat. Will make with the amount the recipe calls for next time because it wasn’t hot. The flavor was so good I wanted to drink the cooking sauce. I will make it again soon.
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- Kelly
I like this better than my favorite Texas chili!
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- Chef Billy Parisi
That’s tough to beat!
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- sue
Tasty 😋 delicious ChefBilly thank you for your fabulous video’s😁👋🤩
- Reply
- Chef Billy Parisi
many thanks!
- Reply
- sue
Thank you Chef Billy sooo tasty😁👋😋🤩
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- Chef Billy Parisi
appreciate you trying this!
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- DICARLO DONNA
I made this and it was amazing 🤩 such an easy recipe to make , with your help of course . I love the way you build flavors and explain how you might make it your own or change things up . I may have pronounced it wrong in my video but it came out just right
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- Chef Billy Parisi
Glad you enjoyed it!
- Reply
- Jacquie
EXCELLENT as filling for tacos or burritos. A family favorite.
See AlsoCoconut Sugar Cookies Recipe | Easy Sugar Cookie RecipeEasy Peach Cobbler Muffins Recipe25 of our Favorite Mexican Food Recipes - Like Mother Like DaughterIowa State Fair Mini Chocolate Chip Cookies (Copycat Recipe)- Reply
- Chef Billy Parisi
Thanks!
- Reply
- Myra B Smith
This Tinga sauce is so delicious and easy to do! I now make the sauce and use it in lots of different ways.
I like to keep it on hand so I freeze some to use as desired!- Reply
- Julie Pattison
Easy and tasty! I have made this several times and it never fails to impress!
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many thanks!
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- Edwin Davis
Simple. Super tasty. Always a hit around here.
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excellent!
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- Erica
A wonderful recipe. I make a big batch, it freezes perfectly fine so I can cook once and enjoy many times over. So delicious!
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excellent!
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- KJ
I made this a couple of weeks ago and it was so good. Since then I made the tomatillo sauce and used it as a salsa and we loved it. I think this sauce could be used in so many other things… It is that good. I also froze the shredded chicken & the sauce and served it a couple weeks later and it was just as amazing. This is a keeper.
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- Susan Clarke Lynn
I’m repeating myself, but this is da bomb!! 😋😋😋😋😋
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- JACQUELINE BAUMAN
This is my go-go recipe for chicken tacos or burritos!
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love it!
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- Steven Bauer
Amaze balls
- Reply
lol
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- Cathleen Wittig
These were so good, I made them the day before I had a party, chef expland the steps very well.
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- Kathy Sweeney
I have lived in Ca all my life so have always had access to great Mexican food . Weird thing is I gave never even heard of Chicken Tinga!! Well I had some Hispanics up to my place for lunch and wanted to impress them. These 3 guys work construction with my husband so bring a good appetite!!!
They devoured these tacos!! We had leftovers and could not get enough!! Make these!!- Reply
That’s awesome
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- Brenda Reed
Another winning recipe 😋 i had errands to do so 8 put it in the crockpot instead of braising it. Bueno provecho !
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Awesome!
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- Giangi Townsend
That looks amazing and printed the recipe to make for my family.
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- Jacquie
Excellent for tacos or burritos! I’m going to try using the meat as a base for an enchilada and see how that is. 😉
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- Sally Finarelli
Delicious and so easy to follow recipe.
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thanks for giving it a shot!!
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- Kelly L.
I cooked the chicken in my pressure cooker: Pour half sauce over chicken breast in the pot with 2 cups chicken broth. Pressure cook 10 mins and do a quick release. Chicken shreds apart well. So delish and tastes twice as good the next day (freeze remaining sauce as directed)
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AWesome!
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- Daniela Alberts
This is one of my favorite recipes. I probably make it every two months. I double the recipe and I alway have a few bags in my freezer. Love it!
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I love that sauce!
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- KATHLEEN NOVOSEL
It was so delicious!!!
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so good!!
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- Travis
Instant hit! Made this for NFL Draft night for my family and friends. Everyone loved it.
I will say that if you like spicy food, add more chipotle pepper and adobo sauce or don’t seed the jalapeño. After blending the ingredients I thought it was going to be too spicy. But after adding the chicken sauce, it was very mild. Anyway, this would get more stars if that was an option!- Reply
- Eileen Birosh
We have made this many times. The flavor is amazing!
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thanks for giving it a shot!!
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- Mary
This was absolutely delicious. I am going to make it again in a few weeks for a dinner party. The taste is amazing
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thanks for giving it a shot!!
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- Susan Clarke Lynn
My fave new chicken recipe!
😋😋😋😋😋- Reply
- Juan J Sainz
Another top of its class mexican dish recipe
- Reply
thank you so kindly!!
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- Susan Clarke Lynn
My second time making this chicken tinga; my ALL TIME FAVORITE!
⭐️⭐️⭐️⭐️⭐️- Reply
- Ja’el K.
Absolutely delicious and so easy to make! Made this for the first time tonight and it will be on the menu roster for sure! Huge family hit! So much flavor! Can’t wait to make it again!! Thanks Chef Billy! Keep these awesome recipes coming!
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- Carol puishis
I’m so happy to get this recipe. I will be making these this week. Thanks for the great directions. Your the best!
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- Heidi Campbell
I made this recipe for friends and family tonight. It came out bloody delicious!!!!! You are spot on with this recipe… every last mouthful was eagerly finished. The only edit that I made, was that I used 100% skin on bone in chicken thighs (as this is the cheapest cut of meat these days.). As you suggested, the only way to enjoy this is with homemade corn tortillas, which as you mention are a labor of love to learn, but sooooo worth it. Thank you so much for posting this! It was fantastic!
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- Alison Paolini
Loved the chicken tinga recipe. Had no tomatillos but used under ripe tomatoes and lime juice. House smells terrific. Could not stop eating the chicken as I was pulling it off the bone. Such a versatile recipe for multi dishes. Loved the little bit of heat it generated.
Your you tube channel is great. Watch as many recipes as I can and had tried a few. There is time to do more. Also having a great time using my Knife ‘skills’ and deboning techniques. So much fun.
Thank you- Reply
- Karon Crawford
Thank you so much for this, we can’t get tomatillos in the UK so I’m going to try this recipe using your substitute, sounds great.
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- Anthony Feo
I cannot wait to try this recipe!!!!!
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- Sudha
I have chicken thighs and breast meat, not a whole chicken. Will this recipe work for this if it’s slow cooked?
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Yes, it will work. The current recipe is slow-cooked, so what do you mean?
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- CHARLENE LaFontaine
I have followed your recipe to the tee and it came out wonderful. Made the first batch for my oldest bachelor son as I cook meals for him so he can put his money on his bills. He is slowly catching up and will be getting a raise. I spoil him. He absolutely loved the flavor of these so much. Next batch is mine. Your teaching methods are great. Keep making these videos, I love watching you in them. I love your expressions and how you sign off.
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- Holley M Towns
Greetings Chef! I really enjoy your videos; I recently made the General Tso’s chicken..hands down the best thing I have ever cooked! My question is how did you brown the corn tortillas? Thank you for making me an outstanding home cook!!
Holley
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I just put them over an open flame on the cook too real quick.
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- Linda
Where do I find Chipotle pepper in Adobo sauce?
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Usually any grocery store will have it
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- Holley M Towns
At Aldi or Amazon. If you have a Publix they can order it for you.
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- Betsy
After shredding the chicken, what do you do with all that amazing sauce left in the pan?
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put it back in there!
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- Gina
This is a keeper. Very flavorful easy to make and easier to enjoy.
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- Ryan
Sounds amazing, could it be done with boneless chicken?
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- Jamielyn
Looks so delicious! Perfect for taco Tuesday!
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- Erin | Dinners,Dishes and Dessert
This sounds amazing! I want to dive into my screen! Great idea for our next taco night!
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- Rachael Yerkes
These are the most mouthwatering tacos ever! I definitely need to make these again and again. I am an avocado and fresh cilantro on tacos kind of girl so these are calling my name!
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- Andie Thueson
Nothing beats a good taco! The flavor combo looks amazing! Gotta try!
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- Alli
Did I hear tacos?!? You have me completely sold on these bad boys.
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they are super good!!!
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- Kristen
The homemade roasted seasoning makes a WORLD of difference in the flavor here. Great Recipe.
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Thanks Kristen!
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