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Authentic Chicken Tinga (Tinga de Pollo) for Tacos and Tostadas

Close-up of shredded chicken tinga coated in a vibrant, rich red, smoky sauce piled on a white plate.
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Make this smoky, flavorful shredded chicken simmered in chipotle-tomato sauce. This versatile recipe is perfect for easy weeknight tacos, tostadas, or burrito bowls.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 2 chipotle peppers in adobo sauce, minced (use 3 for more heat)
  • 1 tablespoon adobo sauce from the can
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Juice of 1 lime

Instructions

  1. Place the chicken in a large pot or Dutch oven. Add enough water to cover the chicken by about one inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
  2. Remove the chicken from the pot and set it aside to cool slightly. Reserve 1 cup of the cooking liquid. Once cool enough to handle, shred the chicken using two forks.
  3. While the chicken cools, heat the olive oil in the same pot over medium heat. Add the sliced onion and cook until softened and lightly browned, about 8 to 10 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the diced tomatoes, minced chipotle peppers, adobo sauce, chicken broth, oregano, cumin, and the remaining 1/2 teaspoon salt. Bring the sauce to a simmer.
  6. Add the shredded chicken to the simmering sauce. Stir to coat the chicken completely. Reduce the heat to low, cover, and let it simmer for 15 minutes so the chicken absorbs the smoky flavor.
  7. Remove the pot from the heat. Stir in the 1/4 cup chopped cilantro and the lime juice. Taste and adjust salt if needed.
  8. Serve your smoky chipotle chicken immediately over warm corn tortillas for tacos, on crispy tostadas, or as a filling for burrito bowls.

Notes

  • For a slow cooker method, combine all ingredients except the cilantro and lime juice in the slow cooker. Cook on low for 6 hours or high for 3 hours. Shred the chicken in the cooker, stir in the cilantro and lime, and simmer for 10 more minutes.
  • For Instant Pot Tinga de Pollo, place all ingredients (except cilantro and lime) in the pot. Cook on High Pressure for 12 minutes. Allow pressure to naturally release for 10 minutes before quick releasing the remaining pressure. Shred the chicken in the pot and stir in cilantro and lime.
  • Common toppings include crumbled Cotija cheese, sliced avocado, sour cream, and thinly sliced white onion.

Nutrition

Find it online: https://daisyrecipe.com/chicken-tinga-smoky-chipotle-shredded-chicken/