Ingredients
2 lbs chicken breasts, cooked and shredded
2 cans (14.5 oz each) fire-roasted diced tomatoes
3–4 chipotle peppers in adobo sauce, plus 2 tbsp sauce
1 large white onion, thinly sliced
4 cloves garlic, minced
1 cup chicken stock
1 tsp dried Mexican oregano
1/2 tsp ground cumin
2 tbsp vegetable oil
Salt and pepper to taste
Fresh cilantro, lime wedges, and avocado for garnish
Instructions
Step 1: In a blender, combine the fire-roasted tomatoes, chipotle peppers, adobo sauce, minced garlic, chicken stock, oregano, and cumin. Blend until the mixture is completely smooth.
Step 2: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and sauté for about 8-10 minutes until they are soft, translucent, and just beginning to turn golden.
Step 3: Carefully pour the blended tomato and chipotle sauce into the skillet with the onions. Bring the mixture to a gentle simmer.
Step 4: Reduce the heat to low and let the sauce cook for 10-15 minutes, allowing it to thicken slightly and develop a deep, smoky flavor.
Step 5: Stir in the shredded chicken, making sure every piece is thoroughly coated in the sauce. Season with salt and pepper to taste.
Step 6: Continue to simmer for another 5-10 minutes until the chicken is heated through and has absorbed some of the flavorful sauce.
Step 7: Serve the chicken tinga warm on tostadas or in tortillas, garnished with fresh cilantro, lime, and avocado.
Notes
For a milder version, remove the seeds from the chipotle peppers before blending. If the sauce is too thick, add an extra splash of chicken stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken tinga recipe, Mexican shredded chicken, chipotle chicken, taco fillings, tostada recipe
