Mexican Tinga

Mexican Tinga

Fredda O. 7

"This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas."


35 m {{adjustedServings}} servings 402 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
  2. To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
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  1. 187 Ratings


Just wanted to add a comment as I live in Mexico and cook Tinga alot and one of the main ingriedents of Traditional mexican tinga is Cinnamon. The cinnamon is very important as it plays a huge ...

I put frozen chicken breasts in my crockpot and covered with the sauteed onions and the tomato / chipotle mixture, then cooked all day on low. When I got home from work, I shredded the chicken ...

I have tried this recipe several times, each time reducing the chipotles, and it's still too hot, even for my husband who loves very spicy foods. However it is tasty if you can stand the heat! ...