Tinga de Pollo: A Flavorful Classic from Mexico

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Tinga de Pollo is a beloved dish hailing from Mexico, known for its robust flavors and versatile uses. It features shredded chicken simmered in a rich tomato and chipotle sauce, creating a smoky, slightly spicy taste that pairs perfectly with tortillas or rice. Originating in the state of Puebla, Tinga de Pollo has become a staple in Mexican cuisine, often served during family gatherings, parties, or as a casual meal.


For the Tinga:
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 2 chipotle peppers in adobo sauce, chopped (adjust to taste for spiciness)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1/2 cup chicken broth or water
For Serving:
  • Corn or flour tortillas
  • Finely shredded lettuce
  • Crumbled queso fresco or Mexican cheese blend
  • Chopped fresh cilantro
  • Lime wedges


  1. Cook and Shred the Chicken:
    • In a pot of water, bring the chicken breasts or thighs to a boil. Reduce heat and simmer for 15-20 minutes until fully cooked.
    • Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks or your fingers. Set aside.
  2. Prepare the Tinga Sauce:
    • In a large skillet or frying pan, heat the vegetable oil over medium heat.
    • Add the finely chopped onion and saut√© until translucent, about 3-4 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
  3. Simmer the Tinga:
    • Stir in the diced tomatoes, chipotle peppers, dried oregano, ground cumin, salt, and pepper. Cook for 5-6 minutes until the tomatoes begin to soften.
    • Add the shredded chicken to the skillet, tossing to coat it evenly with the sauce.
    • Pour in the chicken broth or water, stirring well to combine. Bring the mixture to a simmer and cook for an additional 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Adjust seasoning to taste.
  4. Serve Tinga de Pollo:
    • Warm the tortillas either by heating them on a skillet or wrapping them in a damp paper towel and microwaving for a few seconds.
    • Spoon the Tinga de Pollo onto the warmed tortillas.
    • Top with finely shredded lettuce, crumbled queso fresco or Mexican cheese blend, chopped fresh cilantro, and a squeeze of fresh lime juice.
    • Serve hot and enjoy with additional toppings or sides as desired.

Tips for Serving

  • Customization: Tinga de Pollo can be served as tacos, tostadas, or even as a filling for burritos or quesadillas.
  • Make-Ahead: The flavors of Tinga de Pollo develop even more if made ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Spice Level: Adjust the amount of chipotle peppers according to your preference for spiciness. You can also remove the seeds for a milder flavor.


  • Tinga de Res: Substitute chicken with beef for Tinga de Res (shredded beef tinga).
  • Vegetarian Option: Replace chicken with mushrooms or tofu for a vegetarian version of Tinga.
  • Slow Cooker Method: Prepare the tinga sauce as directed and combine with cooked shredded chicken in a slow cooker. Cook on low for 4-6 hours or until heated through.


Tinga de Pollo exemplifies the vibrant and bold flavors of Mexican cuisine, offering a delightful balance of smoky heat and savory chicken. Whether enjoyed as a quick weekday meal or a festive gathering, Tinga de Pollo is sure to become a favorite dish at your table. Embrace the tradition of Mexican cooking and savor the rich flavors of Tinga de Pollo with this easy-to-follow recipe.

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Written by Robert Zelesky

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