Chicken Tinga Recipe

This Chicken Tinga recipe has become a staple in my household, particularly during family gatherings or casual weeknight dinners. The smoky, spicy flavors combined with the tender shredded chicken create a dish that pleases everyone—from kids to adults. My family loves to pile the Chicken Tinga onto warm tortillas or tostadas, and the colorful toppings add both texture and freshness. Each bite is packed with flavor, making it a dish we return to time and again.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 chipotle pepper in adobo sauce
• 1-3 teaspoons adobo sauce (depending on desired spice level)
• 2 tablespoons taco seasoning (store-bought or homemade), 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 or 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

Instructions

Sauté Onions and Garlic

1. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chopped onion and cook, stirring, until softened, about 6 minutes.
2. Reduce the heat to medium, add the minced garlic, and cook, stirring, for about 1 minute until fragrant.

Make the Tinga Sauce

3. Transfer the onion and garlic mixture to a blender. Add the chipotle pepper, adobo sauce, taco seasoning, fire-roasted tomatoes, and bouillon. Blend on high until the sauce is smooth, about 1 minute.

Cook the Sauce

4. Transfer the sauce back to the skillet, bring it to a simmer over medium heat, and cook until slightly thickened, about 8 minutes.

Add Shredded Chicken

5. Stir the shredded chicken into the sauce and cook until warmed through. Taste and adjust seasoning with salt, additional taco seasoning, or adobo sauce as needed.

Serve

6. Serve the Chicken Tinga warm with tostada shells, tortillas, or over rice. Garnish with shredded cabbage, radishes, cotija, and avocado slices for added texture and flavor.

Instant Pot Method

1. Sauté Onions and Garlic: Set the Instant Pot on 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 until fragrant, about 1 more minute.
2. Prepare the Sauce: Transfer the onion mixture to a blender. Add the chipotle pepper, adobo sauce, taco seasoning, tomatoes, and bouillon. Blend until smooth, about 1 minute.
3. Pressure Cook: Place the raw chicken breasts in the Instant Pot. Pour the tinga sauce over the chicken. Secure the lid, set the vent to the sealed position, and cook on ‘manual’ or ‘pressure cook’ mode for 10 minutes. Let the pressure naturally release for 10 minutes, then manually release the remaining pressure.
4. Shred Chicken: Transfer the chicken to a cutting board and shred using two forks. Return the shredded chicken to the sauce, stir to combine, and season with salt, more taco seasoning, or adobo sauce as desired.

Serve

5. Serve immediately, garnished as desired.

Nutrition Facts

• Servings: 8
• Calories: 176 per serving

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Tacos: Fill corn tortillas with Chicken Tinga and top with shredded cabbage and avocado.
• Tostadas: Spread the mixture over crispy tostada shells and garnish with fresh toppings.
• Over Rice: Serve the Chicken Tinga over a bed of Mexican rice.
• Bowls: Create a layered bowl with Chicken Tinga, refried beans, rice, and toppings.
• Nachos: Use as a topping for tortilla chips, along with melted cheese and jalapeños.

Additional Tips

1. Adjust Spice Levels: If you prefer a milder dish, use less adobo sauce and one chipotle pepper.
2. Rotisserie Chicken: Save time by using store-bought rotisserie chicken for quick shredding.
3. Customize Toppings: Feel free to experiment with toppings such as cilantro, jalapeños, or lime wedges.
4. Make Ahead: The Chicken Tinga can be made in advance and stored in the refrigerator for up to 3 days.
5. Freeze for Later: Portion the Chicken Tinga into freezer-safe bags and store for up to 3 months.

Recipe Variations

• Vegetarian Option: Substitute shredded jackfruit or mushrooms for chicken.
• Spicy Tinga: Add extra chipotle peppers or diced jalapeños for added heat.
• Cheesy Tinga: Mix in some shredded cheese into the tinga just before serving for a creamier texture.

Serving Suggestions

• Pair with Mexican rice and refried beans for a complete meal.
• Serve with a fresh salad or grilled vegetables for added nutrition.
• Add a side of salsa or guacamole for extra flavor.

Freezing and Storage

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Allow the Chicken Tinga to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

FAQ Section

1. Can I make Chicken Tinga in advance?

• Yes, it can be made ahead of time and stored in the fridge for up to 3 days.

1. How can I make this dish spicier?

• Add extra chipotle peppers or adobo sauce to increase the heat level.

1. What is the best way to shred chicken?

• Use two forks to shred the chicken or a stand mixer with a paddle attachment for quicker shredding.

1. Can I use other meats instead of chicken?

• Yes, you can use shredded beef, pork, or even turkey as substitutes.

1. Is Chicken Tinga gluten-free?

• Ensure that your taco seasoning and tortillas are gluten-free for a gluten-free meal.

1. What can I serve with Chicken Tinga?

• It pairs well with Mexican rice, refried beans, or in tacos and tostadas.

1. Can I use fresh tomatoes instead of canned?

• Yes, you can use fresh tomatoes; just make sure to roast them for added flavor.

1. How long does Chicken Tinga last in the fridge?

• It can last up to 3 days when stored properly in an airtight container.

1. Can I freeze Chicken Tinga?

• Yes, it freezes well. Store in freezer-safe containers for up to 3 months.

1. What toppings can I use?
   • You can use avocado, radishes, cilantro, cheese, and shredded cabbage.

Conclusion

Chicken Tinga is a delicious and versatile dish that captures the essence of Mexican cuisine. With its smoky flavors and tender chicken, it can easily be adapted to suit various tastes and dietary preferences. Whether served in tacos, tostadas, or over rice, this recipe is sure to impress family and friends alike. Enjoy making this delightful dish as part of your culinary repertoire!

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