This Mexican chicken tinga recipe is so quick and easy to make, it's ready to serve in less than 15 minutes! Full of flavor, this spicy shredded chicken is perfect to serve on tostadas or tacos.
3-4cupsboneless, skinless chicken thighscooked and shredded
Optional for serving:
Corn tortillas
black refried beans
avocado
Cotija cheese
cilantro
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onions, salt, cumin, and oregano, cook for a couple minutes until the onions have softened. Add in the garlic, cook for another minute.
1 tablespoon olive oil, 1 small onion, ¼ teaspoon salt, ½ teaspoon cumin, ½ teaspoon dried oregano, 2 cloves garlic
Stir in the diced tomatoes, chipotle peppers, and broth, let the mixture simmer for 4-5 minutes.
1 cup canned diced tomatoes, 2 chipotle peppers in adobo, ½ cup chicken broth
Place the mixture into a food processor or blender and blend until smooth.
Add the chicken to the skillet, pour the sauce over the chicken, and stir to combine. Let the chicken mixture cook for a few more minutes to soak up all the sauce. Season to taste with salt.
3-4 cups boneless, skinless chicken thighs
Serving suggestion: Serve the chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro.
Corn tortillas, black refried beans, avocado, Cotija cheese, cilantro
Video
Notes
Storage: Store Chicken Tinga in an airtight container in the refrigerator for 3 days, or freeze for 3 months.