Delicious Chicken Tinga Recipe

Chicken tinga simply translates from Spanish to English as shredded chicken or beef in a zesty red sauce with chipotle peppers. It’s a simple dish that originated in Puebla, Mexico, and is frequently on Mexican restaurant menus all over the world.

Tomatoes Tomatillos Onions Garlic Jalapeños Chipotle Peppers Oregano Cumin


White Scribbled Underline


Add some tomatoes, tomatillos, garlic, jalapeños, and onions onto a sheet tray lined with parchment paper and roast in the oven until they got a nice char on them, which takes about 30 minutes at 425°.


After the vegetables are all roasted up, pop them in a blender along with the chipotle pepper, cumin, oregano, salt and pepper, and puree until smooth but still has some small chunks in it.  Set aside.


Pan roast a broken-down whole chicken that has been seasoned with salt and pepper in olive oil in a rondeau pot until golden brown on all sides, which takes about 8-10 minutes per side.


Add the pureed sauced right over the top of the chicken along with some good chicken stock and stir to mix.

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