📝 About This Recipe
Hailing from the vibrant state of Puebla, Tinga de Pollo is a beloved Mexican classic featuring tender shredded chicken bathed in a smoky, silken tomato and chipotle sauce. The magic lies in the balance of sweet caramelized onions against the lingering heat of the adobo, creating a profile that is both comforting and sophisticated. This dish is a celebration of simple ingredients transformed through slow simmering into a masterpiece of Mexican soul food.
🥗 Ingredients
The Chicken
- 2 lbs Chicken Breast (boneless and skinless)
- 1/2 piece White Onion (for the poaching liquid)
- 3 cloves Garlic (smashed)
- 2 pieces Bay Leaves (dried)
The Smoky Sauce
- 1.5 lbs Roma Tomatoes (ripe, halved)
- 3-5 pieces Chipotles in Adobo (depending on heat preference)
- 2 tablespoons Adobo Sauce (from the chipotle can)
- 2 cloves Garlic (peeled)
- 1/2 cup Chicken Broth (reserved from poaching)
- 1 teaspoon Mexican Oregano (dried)
The Base and Garnish
- 2 large White Onions (thinly sliced into half-moons)
- 2 tablespoons Vegetable Oil (or lard for extra flavor)
- 12 pieces Corn Tostadas (crispy)
- 1/2 cup Mexican Crema (or sour cream)
- 4 oz Queso Fresco (crumbled)
- 2 pieces Avocado (sliced)
👨🍳 Instructions
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1
Place the chicken breasts in a large pot and cover with water. Add the half onion, smashed garlic cloves, bay leaves, and a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until cooked through.
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2
Remove the chicken from the pot and let it cool slightly. Reserve 1 cup of the cooking broth. Once cool enough to handle, shred the chicken into long, thin strands using two forks or your fingers.
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3
While the chicken is cooking, prepare the sauce. Place the halved tomatoes in a saucepan with a little water and simmer for 8 minutes until the skins are loose and the flesh is soft.
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4
Transfer the softened tomatoes to a blender. Add the chipotles in adobo, the adobo sauce, 2 cloves of garlic, Mexican oregano, and 1/2 cup of the reserved chicken broth.
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5
Blend on high speed until the sauce is completely smooth and vibrant red. Set aside.
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6
In a large deep skillet or cazuela, heat the vegetable oil over medium heat. Add the sliced onions—it will seem like a lot, but they are the heart of the dish.
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7
Sauté the onions for 8-10 minutes, stirring occasionally, until they become translucent, soft, and slightly golden. Do not brown them too deeply; you want sweetness, not bitterness.
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8
Carefully pour the blended tomato-chipotle sauce into the skillet with the onions. It may splatter, so be ready to stir.
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9
Let the sauce simmer with the onions for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
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10
Add the shredded chicken to the skillet. Toss thoroughly to ensure every strand of chicken is coated in the smoky sauce.
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11
Reduce the heat to low-medium and simmer for another 10-15 minutes. The sauce should reduce until it clings to the chicken and onions, leaving very little liquid at the bottom of the pan.
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12
Taste and adjust seasoning with salt and pepper. If it feels too spicy, a pinch of sugar can help balance the heat.
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13
To serve, spread a thin layer of Mexican crema on a tostada, top with a generous mound of the chicken tinga, and garnish with crumbled queso fresco and avocado slices.
💡 Chef's Tips
Don't skimp on the onions; they provide the essential sweetness that balances the smoky chipotle heat. For a deeper flavor, roast the tomatoes on a comal or griddle until charred before blending instead of boiling them. Rub the Mexican oregano between your palms as you add it to the blender to release its aromatic oils. If you have time, make the tinga a day in advance; the flavors develop and intensify significantly after a night in the fridge. Always use Mexican Crema if possible—its high fat content and slight tang are much more authentic than standard sour cream.
🍽️ Serving Suggestions
Serve on crispy corn tostadas for the classic crunch that defines this dish. Pair with a refreshing Hibiscus Water (Agua de Jamaica) to cut through the smokiness. Offer a side of buttery Mexican red rice and refried black beans for a complete 'Plato Fuerte'. A cold, crisp Mexican lager with a lime wedge is the perfect alcoholic accompaniment. Provide extra lime wedges on the side; a squeeze of fresh lime juice right before eating brightens all the flavors.