A classic from Puebla, tinga de pollo is shredded chicken simmered in a smoky, tangy tomato and chipotle sauce. It comes together in about 30 minutes and works beautifully as a taco filling, tostada topping, or stuffed inside a chile. The chipotle chiles in adobo are the heart of this dish — don't be shy with them.

Directions

STEP #1

Place chicken in a pot with half the onion, 2 garlic cloves, a pinch of salt, and enough water to cover. Bring to a boil, reduce to a simmer, and cook for 20–25 minutes until cooked through. Remove chicken and let cool enough to handle. Reserve 1/2 cup of the poaching broth. Shred chicken with two forks.

STEP #2

Blend Roma tomatoes, chipotle chiles, adobo sauce, remaining garlic, and oregano until smooth.

STEP #3

Heat oil in a large skillet over medium-high heat. Add sliced onion and cook until softened, about 4 minutes. Pour in the blended sauce (it will spit), and cook for 5 minutes stirring frequently until it deepens in color and the raw tomato taste cooks off.

STEP #4

Add shredded chicken and chicken broth to the skillet. Stir to coat the chicken in the sauce. Simmer on medium-low for 8–10 minutes until the sauce thickens and clings to the chicken. Season with salt.

STEP #5

Spread refried beans on tostadas, top with a generous spoonful of tinga, then crema, queso fresco, and sliced avocado. Alternatively serve as tacos with warm corn tortillas.

Tips

Chipotle in adobo varies in heat by brand. Start with 2 chiles and taste before adding the third.
Tinga keeps well refrigerated for up to 4 days and improves as it sits. It also freezes beautifully.
For a shortcut, use a rotisserie chicken — skip the poaching step entirely and go straight to making the sauce.

Tinga de Pollo

Ingredients

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