When I was testing this Mexican chicken tinga recipe, I fell in love with its spicy, savory flavor! Simplicity is key, and this dish is so easy to make with just a handful of ingredients. It’s a quick sauce that packs a punch and is great for spooning over leftover cooked chicken.
How to Store and Reheat
Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop.
Notes and Tips
Quickly cook some shredded chicken in the instant pot if you don’t have any on hand. For a less spicy sauce, reduce the amount of chipotle peppers in adobo sauce. I love making chicken tinga tacos by serving this shredded tinga chicken on crunchy corn tortillas with some refried beans, avocado slices, lots of cotija cheese, and fresh cilantro.
How to Make Chicken Tinga Step by Step
Sauté the Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 small sliced onion, ¼ teaspoon of salt, ½ teaspoon of cumin, and ½ teaspoon of dried oregano. Stir in 2 cloves of minced garlic and cook for just 1 more minute. Simmer the Sauce: Stir in 1 cup of diced tomatoes, 2 chipotle peppers in adobo, and ½ cup of chicken broth. Let the mixture simmer for about 4-5 minutes. Blend the Sauce: Carefully transfer the sauce to a food processor or blender. Blend until it’s nice and smooth. Combine the Chicken and Sauce: Add 3-4 cups of cooked and shredded chicken to the skillet. Pour the sauce all over the chicken and give everything a good stir to combine. Let everything cook for just a few more minutes.
