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Simple Recipes for Every Day

Chicken Tinga

chicken tinga served on corn tortillas topped with shredded cabbage, radishes, cotija and sliced avocado
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce
  • 1-3 teaspoons adobo sauce (see Note)
  • 2 tablespoons Taco Seasoning, plus more to taste
  • 1 (14.5 ounce) can fire roasted tomatoes
  • 1 teaspoon chicken flavored “better than bouillon” or 1 chicken bouillon cube
  • 4 cups cooked, shredded chicken or 1 rotisserie chicken, shredded
  • Sea salt, to taste

For Serving (optional)

  • 8 tostada shells
  • 16 corn tortillas, warmed
  • 3 cups Mexican Rice
  • 3 cups Refried Beans
  • 3 cups shredded green cabbage
  • ½ cup thinly sliced, radishes
  • ½ cup crumbled cotija or queso fresco
  • 1 avocado, sliced

Method

  1. Add the oil to a large skillet over medium-high heat. Once the oil is glistening, add the onions and cook, stirring, until softened, about 6 minutes. Reduce the heat to medium. Add the garlic and cook, stirring, until fragrant, about 1 minute longer.
  2. Transfer the onion mixture to a blender. Add the chipotle pepper, adobo sauce (see Note), taco seasoning, tomatoes and bouillon. Blend the sauce on high until smooth, about 1 minute.
  3. Transfer the sauce back to the skillet, bring to a smiler over medium heat and cook until slightly thickened, about 8 minutes. Add the chicken to the sauce and stir until the chicken is warmed through. Season with salt, more taco seasoning or adobo sauce, if desired.
  4. Serve the chicken tinga warm, alongside tostada shells, tortillas or over rice. Garnish with cabbage, radishes, cotija and avocado.

Notes

Adobo sauce is the purée of tomato, vinegar, garlic, and other spices found in the can along with the Chipotle Peppers. Use 1-3 teaspoons of adobo sauce in this Chicken Tinga recipe depending on how spicy you would like the final results to be.

Instant Pot Method:

  1. Set the Instant Pot on the sauté mode. Add the oil and heat until glistening. Add the onions and cook, stirring until softened, about 5 minutes. Add the garlic and cook stirring, until fragrant, about 1 more minute.

  2. Transfer the onion mixture to a blender. Add the chipotle pepper, adobo sauce (see Note), taco seasoning, tomatoes and bouillon. Blend the sauce on high until smooth, about 1 minute.

  3. Place the (raw) chicken breasts in the instapot. Pour the tinga sauce over the chicken.

  4. Secure and lock the lid in place making sure the vent is in the sealed position. Set on ‘manual’ or ‘pressure cook’ mode for 10 minutes. Let naturally release for 10 minutes, before manually releasing the remaining pressure.

  5. Transfer the chicken to a cutting board and shred it using two forks. Transfer the chicken back to the sauce, stir to combine. Season with salt, more taco seasoning or adobo sauce, if desired.

  6. Serve the chicken tinga warm, alongside tostada shells, tortillas or over rice. Garnish with cabbage, radishes, cotija and avocado.