Tinga de pollo features shredded chicken simmered in a delicious smoky sauce made of tomatoes, chipotle peppers, and spices. It is perfect to serve on tostadas, burritos, and tacos.
Place tomatoes in a pot and cover with water. Bring to a boil and cook for 10 minutes.
Add guajillo peppers to the hot water and turn off the heat. Let the ingredients sit for 10 minutes.
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 cooking pan over medium heat.
Add onions and cook 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
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.
Notes
You can cook your own chicken and shred it or use chicken leftovers to make this recipe.
Chipotles in adobo sauce are a bit 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.
Besides tostadas, you can use tinga to make cheesy sliders, quesadillas, tacos, and burritos.
Tinga lasts up to 3-4 days in the fridge and up to 2-3 months in the freezer.
This recipe can make up to 20 tostadas, depending on the size of the tostada shells used and how much tinga you top on each.