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Mexican Tinga Recipe Delicious

tinga​
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 8
Calories: 402
Best Season: Suitable throughout the year
Description

What Is Tinga?

Tinga is a popular Mexican dish made with shredded chicken cooked in a rich tomato and adobo sauce. It’s typically served over tostadas.

How to Make Tinga For the complete ingredient list and step-by-step instructions, see the recipe below. Here's a quick overview of the basics:

Ingredients for Tinga

  • Onion and oil: Start by sautéing a large diced onion in olive oil.
  • Canned goods: You’ll need stewed tomatoes and chipotle peppers in adobo sauce.
  • Chicken: You can either cook and shred your own chicken or use leftover rotisserie chicken.
  • Tostada shells: The chicken tinga is served on crispy tostada shells.
  • Sour cream: Add a dollop of sour cream on top for the perfect finishing touch.

How to Make Chicken Ting-a Here’s a brief rundown of the process:

  1. Sauté the onion.
  2. Blend the tomatoes and chipotle peppers into a purée.
  3. Add the purée to the sautéed onions, then stir in the chicken and let it simmer.
  4. Pile the chicken mixture onto tostada shells and top with sour cream.

What to Serve With Ting-a Looking for side dishes? Check out our collection of Mexican side dishes, including:

  • Mexican Rice
  • Quick and Easy Refried Beans
  • Mexican Corn on the Cob (Elote)

How to Store Ting-a Store leftover chicken tinga in an airtight container in the refrigerator for up to five days. Reheat it on the stove, in the oven, or in the microwave.

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 15 ounce can stewed tomatoes
  • 7 ounce chipotle peppers in adobo sauce (adjust to taste)
  • 2 pounds shredded cooked chicken
  • 16 tostada shells
  • ½ cup sour cream
Instructions
  1. 1
    tinga​
    1. Heat oil in a saucepan over medium heat. Sauté the onions until softened and translucent, about 5 minutes.
    2. While the onions cook, blend the stewed tomatoes and chipotle peppers.
    3. Pour the tomato-chipotle purée over the onions, add the shredded chicken, and stir to combine. Cover and simmer for 20 minutes.
    4. Serve the chicken tinga on tostada shells, garnished with sour cream. Enjoy!
     

Nutrition Facts

Servings 8

Amount Per Serving
% Daily Value *
Cholesterol 91mg31%
Sodium 396mg17%
Potassium 359mg11%
Total Carbohydrate 21g8%
Dietary Fiber 2g8%
Sugars 3g
Protein 34g68%
Vitamin C 6 mg
Calcium 67 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Community Tips and Reviews

  • “Amazing,” says NenaSkyye. “I add more chipotle peppers and it turns out fantastic. I also season the onions with Adobo red cap seasoning while sautéing.”
  • Robert Walsh notes, “It’s a little spicy, but that’s how I like it. Quick and easy, especially with leftover rotisserie chicken.”
  • Kimberly K. shares, “I use this tinga for lettuce wraps, topped with bean sprouts, shredded carrots, and chia seeds.”
Keywords: tinga
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Nour Nouri
Food and Lifestyle Blogger

Hi ! I am Nour Nouri!

 I share with you my experience in preparing various delicious meals that have always been well received in the environment in which I live, Western and Asian cuisine and other diverse dishes. Which I think you will like.