Tinga de Pollo + Tostadas

This tinga de pollo is perfect to make tostadas, tacos, and burritos. A savory and slightly spicy chicken stew with a depth of flavor that is truly satisfying and a family favorite.

this recipe

Tinga de pollo is a Mexican dish made of shredded chicken and onions cooked in a flavorful sauce of tomatoes and chipotle peppers. The delicious mixture is then served along side dishes or as a topping for tostadas and tacos.

This is one of my favorite recipes for family gatherings and potlucks because it is incredibly easy to make, customizable, budget-friendly, and a real crowd-pleaser.

Besides, you can make it ahead and the leftovers are even better! You can enjoy them piled on a crispy tostada, stuffed on a bolillo roll, or simply on top of rice. Yum!

Ingredients

• Chicken: I am using chicken breasts cooked and shredded, but it can be made with chicken thighs and drumsticks, or with chicken leftovers.
• Onions: Use white onions, sliced.
• Tomatoes: Use fresh tomatoes or substitute with canned roasted tomatoes.
• Chiles: For authentic tinga de pollo, you’ll need chipotle in adobo peppers and guajillo peppers. Those chilies can be found in Mexican grocery stores or on Amazon.
• Spices & flavor: Oregano, thyme, cumin, garlic, and black pepper.
• Stock: If you cooked your own chicken, use the cooking water, otherwise, substitute with powdered chicken bouillon and water.
• Oil: Use your favorite type of vegetable oil.

For tostadas

• Tostada shells —crispy corn tortillas.
• Refried beans —canned or homemade.
• Pickled onions —or diced onions.
• Lettuce —shredded.
• Cream —Mexican crema or sour cream.
• Queso fresco —or your favorite cheese.

How to Make Tinga de Pollo & Tostadas

In a medium pot place tomatoes and cover with water. Bring to a boil and cook for 10 minutes.

Remove the stems and seeds from the guajillo peppers and add them to the hot water. Turn off the heat immediately and let the ingredients sit for 10 minutes.

Top Tip: Soaking the dried chilies in hot water will soften them and make them easier to blend.

Remove the tomatoes from the water and peel them, then add them to a blender along with guajillo chilies, chipotle peppers, oregano, cumin, garlic, thyme, and black pepper.

Pour 2 cups of chicken stock and blend until you’ll have a smooth sauce. Set aside.

Heat the oil in a large cooking pan over medium heat.

Add onions and cook, stirring constantly, until slightly soft and translucent (about 4 minutes). Mix in the chicken and cook for 1 minute.

Pour the tomato sauce and season with salt.

Bring the mixture to a simmer and cook for 15-20 minutes stirring from time to time until the onions are nicely cooked through and the sauce has reduced.

Make The Tostadas de Tinga

Get all the ingredients for your tostadas ready and on hand, so it will be easier to assemble and serve.

Spread a spoonful of creamy beans on each tostada shell and top with some tinga mixture.

Pile a bit of lettuce, sliced avocado, and pickled onions. Finish with a dollop of crema and a sprinkle of queso fresco. Serve immediately.

Expert Tips & Notes

I’ve been making tinga de pollo and perfecting the recipe for more than 20 years! So, let me share with you some tips that will help you to achieve the perfect dish:

• Chicken breasts are a perfect choice if you aim for a low-calorie recipe, while thighs and drumsticks are more juicy, making them an excellent choice too.
• To cook the chicken, you can use whatever cooking method is convenient for you such as an Instant Pot, slow cooker pot, or a stovetop.
• If you cook your own chicken, you can simply boil it with salt or add a few aromatics for extra flavor.
• Alternatively, you can use chicken rotisserie leftovers or even turkey leftovers to make this recipe.
• Don’t slice onions too thin because they will disintegrate when cooking with the sauce. They’re supposed to add texture to the dish.
• Chipotles in adobo sauce are quite spicy, so start with fewer if you’re sensitive to heat, and add more if needed.
• Allow the sauce to thicken and reduce considerably. The mixture shouldn’t be too saucy or your tostadas will break apart.
• You can substitute guajillo chilies with other types of dried chilies or with smoky paprika.
• Tinga often tastes even better the next day as the flavors continue to meld. So, consider making it in advance.

How to Eat

Besides tostadas, you can eat tinga de pollo in any of those ways:

• Main dish: Serve with a side of Mexican rice and tortillas.
• Tacos: Pack it on tortillas and top with onions, cilantro, cream, and your favorite salsa.
• Tortas: Stuff on a bolillo or telera roll with slices of avocado, onion, and pickled jalapeño peppers.
• Bowls: Serve on top of this cilantro lime rice along with pinto beans, tortilla chips, diced onion, and salsa.

Make Ahead & Store

Tinga de pollo can be stored in an airtight container for up to 3-4 days in the fridge. This makes the dish a wonderful prep meal to make ahead!

It also freezes wonderfully for up to 3 months in freeze-proof containers or zip bags.

More Mexican Chicken Recipes

Video

Disclaimer: I posted this video some years ago. Since then, I’ve simplified the recipe but the video is still helpful as it shows an overall view to make this Mexican dish.

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