Authentic Tinga De Pollo (Chicken Tinga) jam-packed with flavors to serve as tacos, tostadas, tortas & more!
It's made with shredded chicken, onions and tomatoes in an adobe-tomato sauce plus a couple of secret ingredients. It's the perfect weeknight dish as it all comes together in about 30 minutes!!
The secret ingredients are a little bit of Mexican chorizo and cooked potatoes. You won't find these in most common Chicken Tinga recipes out there, but I guarantee these two ingredients take the recipe from good to AMAZING!
In this post you’ll find:
Let me show you how easy it is to make and the different ways you can serve it.
This is one of those dishes that I like to make a little extra and save for lunch the next day. It usually tastes better as the spices have more time to marinate with the chicken. Just like Chili does!
The Ingredients
- A large russet potato peeled and cubed
- ¼ cup (100 grams) mexican chorizo
- ½ onion sliced
- 8 oz chicken breast (about 2 breasts - rotisserie chicken preferable) cooked & shredded
- 1 cup low sodium chicken stock
- 2 roma tomatoes chopped
- 1 chile chipotle finely chopped
- Salt & pepper
The chipotle pepper is a key ingredient for this recipe. I do not recommend using a substitute. Any chipotle pepper from your grocery store will work.
How to make Tinga De Pollo
Step 1 - In a small saucepan, add the potatoes and enough water to cover them. Cook over medium heat for about 10 minutes or until tender. Drain and set aside.
Step 2 - While the potatoes are cooking, start cooking the chorizo in a medium skillet over medium-high heat.
Boil the potatoes Sautee 100 grams Mexican chorizo
Step 3 - When the chorizo is cooked halfway add the onions and cook until soft. About 4 minutes.
Step 4 - Add the shredded chicken, stock, tomatoes, chile chipotle, salt & pepper. Cover and simmer for 15 minutes.
Step 5 - Add the cooked potatoes and gently mixed all the ingredients making sure the potatoes don't get all mushy. Remove from heat and serve while hot.
If needed, add more salt & pepper according to taste.
Serving Suggestions
Start with good toppings:
- Avocado
- Radishes
- Pickled Onions
- Chipotle crema or Cilantro Lime Ranch Crema
- Crumbled queso fresco
- shredded lettuce
Make Tinga Tacos
Corn tortillas or flour tortillas work great with this recipe. Add avocado, pickled onions and Mexican crema to make great tacos!
Tostadas De Tinga
Make tostadas de Tinga and top with crunchy lettuce, Mexican crema, radishes, avocado & queso fresco. They are so good everyone will be begging for more!
Make a Mexican Torta
- First you toast the bolillo or a roll with some butter.
- Add some Chipotle Crema to the roll and top with Chicken Tinga, avocado, pickled onions and pickled jalapeños. Sooo good!
Need more ideas?
- Serve along with rice and beans to make a great looking plate.
- Fill quesadillas with this mixture
- Use for empanada filling
- Use for tamales filling
As you can see, the possibilities are endless when it comes to this recipe. I hope you get to make it! If you do, don't forget to rate it and leave me a comment below! I would LOVE to hear what you think of it.
Xo,
Ana
Print Recipe
Tinga De Pollo (Make Tacos, Tostadas, Tortas)
Ingredients
- 1 large russet potato peeled and cubed
- ¼ cup (100 grams) mexican chorizo
- ½ onion sliced
- 8 oz chicken breast (about 2 breasts - rotisserie chicken preferable) cooked & shredded
- 1 cup low sodium chicken stock
- 2 roma tomatoes chopped
- 1 chile chipotle finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 Tostadas, bolillo bread or corn tortillas for serving
Suggested toppings
- Avocado
- Radishes
- Mexican crema
- Crumbled queso fresco
- shredded lettuce
Instructions
- In a small saucepan, add the potatoes and enough water to cover them. Cook over medium heat for about 10 minutes or until tender. Drain and set aside.
- While the potatoes are cooking, start cooking the chorizo in a medium skillet over medium-high heat.
- When the chorizo is cooked halfway add the onions and cook until soft. About 4 minutes.
- Add the shredded chicken, stock, tomatoes, chile chipotle, salt & pepper. Cover and simmer for 15 minutes.
- Add the cooked potatoes and gently mixed all the ingredients making sure the potatoes don't get all mushy. Remove from heat and serve while hot.
- If needed, add more salt & pepper according to taste.
- Serving suggestions: Use it for burritos, tortas, tostadas, or corn tortillas for tacos.
- Toppings suggestions: avocado, radishes, lettuce, Mexican crema, queso fresco, hot sauce.
*Ana's Notes:
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you'll be able to see your notes.
NUTRITION
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This recipe was originally published in January 2016. It has been updated to include newer photos and to be more helpful.
Marissa Lock says
This was amazing! Everyone loves this (picky 3 & 5 year olds included)! It was super easy to make. I had a chicken breast on hand so I just pan fried that and shredded it. Just the regular recipe was enough for all of us. My 5 year old even had thirds! This was my first recipe from this site and I’m excited to try more.
Diane says
As always, another fantastic Ana recipe!!!
Everything comes together perfectly.
Delicious and healthy. You need your own TV show!!!
Ana Frias @ Muy Delish says
Thank you so much Diane! This is one of my favorites to make for its flavor and easiness. Have a great day!
Patty @ Spoonabilities says
I love this recipe! These are insanely delicious!
Ana Frias @ Muy Delish says
Right? That's the best part!!!
Tisha says
I think I'll be making these instead of tacos next time! They look incredible!
Ana Frias @ Muy Delish says
Yay! Is time to make #TostadaTuesday a thing right? Enjoy!
Dannii says
I ate so many of these in Mexico. So delicious.
Ana Frias @ Muy Delish says
Glad to hear that Dannii! It's not a very common dish in the U.S. but we must change that!
Noelle says
This recipe was great, loved all the flavors! Will be making again
Ana Frias @ Muy Delish says
This is music to my ears Noelle! I'm so glad you liked it! Thanks for the feedback!
Sophie says
Have heard about Tinga tacos. I am sure my sister will love this.
Ana Frias @ Muy Delish says
She will! It's flavorful but not spicy. Or you can make it as spicy as you want. 🙂 Enjoy!
Caroline says
Like the tip to make it quicker using rotisserie chicken, and the flavors look so tasty. Those tacos look like one yummy meal!
Ana Frias @ Muy Delish says
I'm so happy to have a Costco/Sam's club nearby just for their chicken. I use them so much!
Denise says
This looks incredibly flavorful! I love that its easy to make, perfect for busy evening dinners!
Ana Frias @ Muy Delish says
Exactly! I'm always busy so these are perfect! Thanks Denise!
Buff Pablo says
Made tortas with this recipe. YUM!
Ana Frias @ Muy Delish says
Yes in Tortas is the best! Topped with avocado...yum!
Maria says
Que rica Ana !!!!
Ana Frias @ Muy Delish says
Gracias Maria!
Monica L says
I tried your recipe before with the potatoes and it was so good! Need to try it now. Yum!
Ana Frias @ Muy Delish says
Yes I like it with Potatoes too. Soo good!