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."

Ingredients 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Authentic Mexican Tortillas

Make your own tortillas to use in soft tacos, quesadillas, or your favorite dish.

Mexican Rice III

Watch how to make this top-rated Mexican rice dish.

Rate recipe

Your rating


Reviews 153

  1. 182 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 part in the flavor. Best to use a few pieces of cinnamon stick rather then powder. Also you really only need 1-2 chipotleĀ“s from a can depending on how hot you want it. A whole can would be VERY hot!! I would also add some chicken stock, for more flavor.


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 (really, practically all I had to do was POKE at the chicken, it was just falling apart!), and added some salt and garlic powder (definitely needs salt). I'm going to let it simmer for another hour or so until my boyfriend gets home from work. Pretty good and totally easy. It's spicy, but not too spicy.


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! I am making it again this week with half of a chipotle, so hopefully that will make it manageable.