Tinga de pollo – shredded chicken in tomato-chipotle sauce Recipe
Tinga de pollo is a homemade Mexican dish of shredded chicken braised in a sauce made from tomatoes, onion and smoked chipotle peppers. In Mexico it’s often served on weekdays as a quick lunch or dinner – you just reheat the meat and wrap it in a tortilla. It tastes a bit like a mix of pulled pork and ratatouille, but with a distinct smoky note.
Tinga de pollo is the essence of home cooking from Puebla – juicy shredded chicken in a thick, smoky tomato-chipotle sauce that feels like Mexican-style comfort food. The combination of light poultry with the smoky heat of chipotle gives an effect similar to pulled pork, but clearly lighter, more tomato-forward and with plenty of aromatic onion.
Chef's tips
Take the chicken off the heat as soon as it’s no longer pink in the centre – overcooking will make the meat dry and stringy, even in sauce. Add the chipotle gradually: start with one pepper, taste the sauce after a few minutes of simmering and only then decide whether to add another so you don’t overdo the heat. If the sauce seems too acidic, balance it with literally a pinch of sugar or a splash of chicken stock.
How to serve
The simplest way to serve tinga de pollo is in wheat or corn tortillas with sour cream, fresh coriander and a few slices of red onion marinated in lime. To drink, a light lager-style beer or homemade lime agua fresca works perfectly, especially for a summer grill get-together on the balcony. Leftovers can be used the next day as a filling for quesadillas or baked over nachos for a movie night.
Ingredients
- chicken breast - 600 g
- onion - 2 piece
- garlic - 3 cloves
- canned tomatoes chopped or whole, peeled - 400 g
- chipotle peppers in adobo sauce from a can; if they are very hot, use 1 piece - 2 piece
- chicken stock can be made from a stock cube - 200 ml
- bay leaf - 1 piece
- vegetable oil - 2 tablespoons
- salt to taste
- black pepper to taste
- dried oregano - 1 teaspoon
- wheat tortilla for serving; you can use corn tortillas - 8 piece
- 18% sour cream for serving - 100 g
- yellow cheese grated, e.g. cheddar or gouda - 80 g
- fresh coriander chopped, for serving - 1 handful
Preparation
- Rinse the chicken breast, pat dry with paper towels and cut into large pieces so it cooks faster.
- In a larger pot bring the stock to a boil, add the chicken pieces and bay leaf. Simmer over low heat for 15–20 minutes, until the meat is fully cooked through.
- Remove the cooked chicken to a board and set aside for a few minutes to cool slightly. Then shred the meat into thin strips using two forks.
- Peel the onions and slice them into thin half-moons. Peel the garlic and chop it finely.
- Heat the oil in a large pan over medium heat. Add the onion and fry for 5–7 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the garlic and fry for about 1 minute more, until it becomes very fragrant.
- Put the canned tomatoes, chipotle peppers and about 100 ml of the chicken cooking liquid into a blender. Blend into a smooth sauce.
- Pour the tomato-chipotle sauce into the pan with the onion, add the oregano and a pinch of salt and pepper. Stir and cook over medium heat for 5–7 minutes, until the sauce thickens slightly.
- Add the shredded chicken to the sauce and mix thoroughly so every piece is coated. If the sauce is too thick, add a bit more chicken cooking liquid.
- Simmer everything together over low heat for 5–10 minutes, until the flavours meld and the sauce is thick but still slightly runny. Taste and season with more salt and pepper if needed.
- Heat the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable.
- Place a portion of tinga de pollo on each tortilla, sprinkle with grated cheese, add a teaspoon of sour cream and top with chopped coriander. Roll up or fold in half and serve immediately.
Storage
Store the cooled tinga in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or stock so the sauce doesn’t dry out. You can also freeze it for up to 2–3 months and thaw overnight in the fridge before reheating.
