Mouthwatering Mexican Tinga de Pollo

Get ready for a mouthwatering Mexican classic that combines juicy pulled chicken tucked into a cozy tomato-chipotle sauce. It's perfect spooned over fluffy rice or loaded into warm tortillas. It's big on smoky flavor, easy to whip up for weeknights, and works whether you want tacos, burrito bowls, or stuffed veggies.

The first time I made this for Sunday night with friends, the whole house smelled so good. Now, every time this dish bubbles away, I think of everyone laughing and passing plates around the table.

Irresistible Ingredients

• Garlic cloves: Packs a punch and makes everything taste bolder. Go for plump, fresh garlic for the biggest flavor.
• Dried Mexican oregano thyme marjoram: Deliver that real-deal Mexican taste. You want dried herbs that still smell strong, not faded.
• Salt and black pepper: Brings out the flavors and rounds out the dish. Kosher or sea salt and freshly ground pepper work best.
• White onion: Sweetens things up and perfumes the sauce. Choose onions firm to the touch, no mushy spots.
• Tomatoes: Fresh, juicy tomatoes help the sauce taste sweet and rich. Look for ones with bright red skin, not squishy.
• Chipotle peppers in adobo sauce: The magic for smokiness and heat. Start small and add more if you want it spicier.
• Boneless skinless chicken breasts: Lean, easy to shred, and soaks up all the saucy goodness. Fresh, pink chicken is what you need.
• Olive oil: Makes things rich and helps soften the onion. Extra virgin olive oil gives the best flavor.

Tasty Step-by-Step

Finish & Serve:

Let the chicken simmer a couple more minutes so it's heated through. Get ready to scoop it into tortillas or alongside your favorite side.

Shred that Chicken:

Use forks or your hands to tear the cooked chicken into bite-size bits. Mix all the chicken right back into the delicious sauce, making sure it gets totally coated.

Simmer Your Sauce:

Pour that smooth tomato sauce over the onions in the skillet. Toss in thyme, oregano, and marjoram. Drop the heat to low and let it bubble until thick and blended, stirring now and then—taste and tweak your seasoning before moving on.

Blend for Silky Sauce:

Take your peeled tomatoes, chipotle peppers, salt, pepper, and garlic and toss them into a blender or food processor. Whiz it up until perfectly smooth and creamy.

Sauté Onions:

Heat olive oil in your skillet over medium. Add sliced onions, stirring gently. Let them soften and turn sweet, about five to six minutes. Take your time—this step makes a difference.

Prep Tomatoes:

Bring a fresh pot of water to a simmer and drop in your tomatoes. Cook until they're tender, about eight minutes. Take them out, peel if you want, and get them ready for blending.

Boil Chicken:

Put the chicken breasts in a pot, cover with water, and sprinkle in plenty of salt. Crank the heat to high, let it come to a rolling boil, then lower heat and cover to simmer. Once the chicken is cooked through (about 15 minutes, 165°F inside), skim any foam off as needed.

Highlight

The smoky chipotle sauce is what really gets me in tinga de pollo. Popping open a can and catching that deep, earthy scent takes me straight back to my grandma, fussing over the pot and checking the flavors. That sauce is pure comfort.

Easy Storage

This dish will stay good in the fridge up to four days when sealed tightly. Warm it up slowly on the stove or zap it in the microwave—add a splash of broth or water to keep it nice and juicy. It also freezes like a dream. Just freeze in portions and let one thaw overnight in the fridge for a quick meal.

Swaps & Options

Don't have chicken breasts? Thighs make for juicier bites and are super easy to shred. Grab canned whole tomatoes if fresh aren't around. Want extra veggies? Dice up some zucchini or bell peppers and toss them into the sauce while it simmers.

Great Ways to Serve

Stuff your tinga into hot flour or corn tortillas and add sliced avocado, onion, or bunches of cilantro on top. It's also tasty as a hearty topping on rice or tucked inside enchiladas. Hosting a crowd? Set up a tostada bar so everyone gets to build their own plate.

The Story Behind It

Born in Puebla, central Mexico, tinga is often the centerpiece at family or festive gatherings. Chipotle in adobo gives it that signature smoky vibe you find in cozy Mexican kitchens. Every family has their secret take on the sauce and toppings.

Recipe FAQs

→ How is tinga de pollo especially Mexican?

You’ll know it by the tender chicken that’s cooked down with tomatoes and chipotle peppers in adobo. It’s all about those bold Mexican herbs and the smoky and spicy taste—super classic for homey Mexican meals.

→ Will this be super spicy?

It’s up to your chipotle peppers! Use just a little for mellow heat, or pop in more for a big smoky kick.

→ Can I go with chicken thighs over breasts?

Of course! Thighs have extra flavor and stay nice and juicy when you shred them up in the sauce.

→ Best ways to eat tinga de pollo?

Spoon it on tostadas, wrap it in a warm tortilla, or throw it over some fluffy rice—make it how you like it.

→ How do I save and reheat what’s left?

Stick leftovers in a sealed container in the fridge—good for three days. Warm them up gently on the stove or zap in the microwave until hot.

→ Which toppings go awesome with it?

Try sliced avocado, a scoop of crema, chopped onions, plenty of fresh cilantro, or a sprinkle of cheese. Mix it up for more texture and taste.