Chicken Tinga (Tinga de Pollo)


6 cups water

2 pounds skinless/boneless chicken breast

4 teaspoons salt, divided

1 clove garlic

1 medium yellow onion, quartered

1 large vine ripened tomato, quartered

1 (7-ounce) can chipotle peppers in adobo sauce

1/4 cup canola oil

1 large yellow onion, chopped

3 large vine ripened tomatoes, chopped

1 clove garlic, chopped

12 Flat tostada shells, packaged or corn tortillas

Toppings (optional):

1 iceberg lettuce, finely shredded

3 avocados, pitted, peeled, and sliced

2 cups crema Mexicana or sour cream

2 cups queso fresco or Cotija, crumbled

2 cups salsa of your choice

6 radishes, sliced


In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion.

Cover and simmer for about 30 minutes. Reserve.

Remove the chicken and allow it to cool.

After the chicken cools off shred it. Reserve.

In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.

Heat the oil in a large and deep pan over medium heat.

Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.

Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.

Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry.

Bring to a boil, reduce heat and simmer for 10 minutes.

Add salt to taste.


In a heavy skillet heat one-quarter inch of oil.

Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden.

Drain on paper towels.

Store bought tostadas can also be used.


To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.

Garnish tostada with toppings of your choice.


Chicken can be cooked in an Instant Pot. Combine the ingredients in the Instant Pot. Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release. If chicken is frozen add 5 extra minutes to the high pressure cook time, for a total of 15 minutes on high.

For easy shredding of your chicken, use a hand mixer with the beater attachment. It’ll shred the chicken in a fraction of the time it will take with forks.

Tinga is a tasty party dish that can be made ahead. It stores well in the refrigerator and tastes better the next day after the ingredients have marinated for a few hours.

Serve on tostadas, in tacos, sopes, or burritos. Great on nachos, too!

Nutrition Information:

Calories: 548kcal | Carbohydrates: 30g | Protein: 29g | Fat: 37g | Saturated fat: 12g | Cholesterol: 99mg | Sodium: 1793mg | Potassium: 1150mg | Fiber: 8g | Sugar: 8g

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