Alright, food lovers, gather ‘round because I’m about to introduce you to the most flavorful fiesta your tastebuds will ever attend—Tinga de Pollo! 🌶️✨
I first had this dish at a tiny, cozy taqueria on a rainy day in Mexico City, and let me tell you, it was love at first bite. The smoky chipotle, tender chicken, and the subtle zing from the tomatoes? Absolute perfection. I’ve been obsessed ever since, and now I’m bringing this spicy little number straight to your kitchen.
If you’re craving something that’s got both a punch and a slow-burn heat that’ll keep you coming back for more, then this Tinga de Pollo is your new best friend. Whether it’s taco night or you just need a cozy, soul-satisfying meal, this dish is like a warm hug in a tortilla. Trust me, this one’s going to be your next dinner obsession. 😎💥
And if you're a fan of flavorful, bold dishes like this, you’ve got to check out my Carne Picada recipe – another one of my go-to meals when I’m looking for something hearty and delicious!
What Is Tinga De Pollo?
Tinga de Pollo is a traditional Mexican dish made with shredded chicken cooked in a rich, smoky, and slightly spicy tomato-based sauce. The dish typically features a combination of tomatoes, chipotle peppers in adobo sauce, onions, garlic, and spices like cumin and oregano, giving it a deep, flavorful profile. Tinga de Pollo is commonly served as a filling for tacos, tostadas, or burritos, but it can also be enjoyed over rice or in a variety of other dishes.
The key to Tinga de Pollo's signature flavor is the use of chipotle peppers, which provide a smoky heat that pairs perfectly with the tender, shredded chicken. It’s a comfort food in Mexican cuisine, offering a balance of heat, tang, and richness. The dish is versatile, and it’s often garnished with fresh cilantro, crumbled queso fresco, and a squeeze of lime for an extra pop of flavor.
Ingredients Used to Make Tinga de Pollo
- 1 1/2 lbs chicken breast or thighs, cooked and shredded
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 4 tomatoes, diced (or one 14 oz can of diced tomatoes)
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup chicken broth
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Crumbled queso fresco (optional, for garnish)
How to Make Tinga de Pollo
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Cuisine: Mexican
- Method: Stovetop
- Yield: 4 servings
- Author: Jen Sharpin | So Damn Delish
- Sauté the Veggies: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and garlic, cooking until they are soft and translucent, about 5 minutes.
- Create the Sauce: Stir in the diced tomatoes, chipotle peppers, oregano, cumin, salt, and pepper. Let the mixture cook for about 10 minutes, until the tomatoes start breaking down.
- Simmer with Chicken: Add the shredded chicken to the skillet, stirring well to coat with the sauce. Pour in the chicken broth and add the bay leaves. Reduce the heat and let it simmer for 20 minutes, allowing all those flavors to meld together. Stir occasionally.
- Finish and Serve: Remove the bay leaves, adjust seasoning with salt and pepper if needed, and garnish with fresh cilantro and crumbled queso fresco. Serve hot with tortillas, rice, or on tostadas. Enjoy!
Trust me, this Tinga de Pollo tacos will become a staple in your kitchen. It's smoky, spicy, and full of life—just like your favorite vacation memory. 😋✨ So, go ahead, dig in, and savor every bite. Bon appétit!
Notes
- For a milder version, use fewer chipotle peppers.
- Leftovers make amazing fillings for tacos, burritos, or even quesadillas.
- This dish can be made ahead and tastes even better the next day!
Nutrition Facts (per serving)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
What To Serve With Tinga De Pollo?
Tinga de Pollo is a versatile dish that pairs well with a variety of sides to balance its bold, smoky flavors. Here are some great options to serve alongside it:
- Warm Tortillas – Perfect for tacos or tostadas.
- Mexican Rice – Fluffy rice to soak up the sauce.
- Refried Beans – Creamy and hearty to balance the heat.
- Guacamole & Salsa – Fresh, creamy, and zesty.
- Pickled Red Onions – Tangy and crunchy for contrast.
- Grilled Vegetables – Add a smoky, savory touch.
- Mexican Street Corn (Elote) – A delicious indulgent side.
- Crisp Salad – Light and refreshing to balance the richness.
These sides complement the smoky, spicy flavors of Tinga de Pollo for a perfect meal!
Whether you're serving it for a weeknight dinner or at a gathering,Tinga de Pollo recipe is sure to impress, visit So Damn Delish for more mouth-watering recipes and culinary adventures!
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Tinga de Pollo: Smoky, Spicy, and Full of Flavor!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Tacos & Such
- Method: Stovetop
- Cuisine: Mexican
Description
Craving bold flavors? Try Tinga de Pollo from So Damn Delish! This smoky, spicy chicken dish is easy to make, packed with flavor, and perfect for any occasion!
Ingredients
- 1 1/2 lbs chicken breast or thighs, cooked and shredded
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 4 tomatoes, diced (or one 14 oz can of diced tomatoes)
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup chicken broth
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Crumbled queso fresco (optional, for garnish)
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and garlic, cooking until they are soft and translucent, about 5 minutes.
- Stir in the diced tomatoes, chipotle peppers, oregano, cumin, salt, and pepper. Let the mixture cook for about 10 minutes, until the tomatoes start breaking down.
- Add the shredded chicken to the skillet, stirring well to coat with the sauce. Pour in the chicken broth and add the bay leaves. Reduce the heat and let it simmer for 20 minutes, allowing all those flavors to meld together. Stir occasionally.
- Remove the bay leaves, adjust seasoning with salt and pepper if needed, and garnish with fresh cilantro and crumbled queso fresco. Serve hot with tortillas, rice, or on tostadas. Enjoy!
Notes
- For a milder version, use fewer chipotle peppers.
- Leftovers make amazing fillings for tacos, burritos, or even quesadillas.
- This dish can be made ahead and tastes even better the next day!
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg