How can I make this chicken tinga recipe less spicy?

To reduce the heat in this chicken tinga recipe, use only one chipotle pepper and ensure you remove all the seeds from it before blending the sauce. You can also add an extra tomato to dilute the spice.

Can I use rotisserie chicken for this chicken tinga recipe?

Yes, using a pre-cooked rotisserie chicken is a fantastic time-saver for this chicken tinga recipe. Simply shred the meat and add it to the simmered sauce as directed.

What is the best way to store leftovers of the chicken tinga recipe?

Store any leftover chicken tinga in an airtight glass container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.

chicken tinga recipe: 1 Easy Way to Make Authentic Mexican Shredded Chicken

Name: Authentic Chicken Tinga
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 lbs chicken breast or thighs, cooked and shredded; 2 tablespoons vegetable oil; 2 large white onions, thinly sliced; 3 cloves garlic, minced; 3 medium tomatoes, roasted or canned; 2 chipotle peppers in adobo sauce; 1 tablespoon adobo sauce from the can; 1/2 cup chicken stock; 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground cumin; Salt and pepper to taste

Description

A smoky, spicy, and deeply flavorful Mexican shredded chicken dish made with chipotle peppers, tomatoes, and caramelized onions.

Ingredients

Scale

2 lbs chicken breast or thighs, cooked and shredded
2 tablespoons vegetable oil
2 large white onions, thinly sliced
3 cloves garlic, minced
3 medium tomatoes, roasted or canned
2 chipotle peppers in adobo sauce
1 tablespoon adobo sauce from the can
1/2 cup chicken stock
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
Salt and pepper to taste

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Instructions

Step 1: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and sauté for about 8-10 minutes until they are soft and translucent.
Step 2: While the onions cook, place the tomatoes, garlic, chipotle peppers, adobo sauce, chicken stock, oregano, and cumin into a blender. Blend until completely smooth.
Step 3: Pour the blended sauce into the skillet with the sautéed onions. Bring the mixture to a simmer over medium-low heat.
Step 4: Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it has thickened and the flavors have intensified.
Step 5: Add the shredded chicken to the skillet. Stir well to ensure every piece of chicken is thoroughly coated in the sauce.
Step 6: Simmer the chicken in the sauce for another 5-10 minutes to allow the meat to absorb the flavors. Season with salt and pepper to taste.
Step 7: Serve hot on tostadas or in tacos with your favorite toppings like crema, avocado, and lime.

Notes

For a milder version, remove the seeds from the chipotle peppers before blending. Use leftovers for breakfast chilaquiles!

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 245 kcal
Sugar: 5g
Sodium: 540mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 28g
Cholesterol: 72mg