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Chicken Tinga (Tinga de Pollo)

Photo: Traviesadivina


4 servings

This is a traditional Mexican dish that is easy to make, taste delicious, and can be frozen for up to a month. Great on tostadas with Queso Fresco and Chipotle salsa (see my Chipotle-Tomatillo Salsa recipe). Also great in a quesadilla or live on the edge and whip up a batch of Mexican Chicken Lasagna.


  • 2 teaspoons olive oil
  • 1 cup white onion chopped
  • 3 cloves garlic chopped
  • 3 Roma Tomatoes chopped
  • 1 teaspoon Dried Mexican Oregano
  • 3 cups Cooked Chicken shredded
  • 2 Chipotle Chiles (canned or dried) seeded and minced
  • 1 cup Chicken broth
  • 1 teaspoon salt or more to taste

How to Make It

  1. Heat oil in large frying pan. When hot, add onion and garlic and saute until translucent and soft (8-10 mins).

  2. Next add chopped Roma tomatoes and oregano and cook for about 5 minutes.

  3. Then add your shredded chicken, chipotle chiles and chicken broth. Cook on medium-low for about 30 minutes until most liquid is absorbed and the flavors blend.