I was thrilled to receive permission to write about this authentic tinga recipe. This recipe was shared with me by a lovely and dear friend I met in college. It is her mother’s recipe and it is incredible! Whenever she made tinga she invited all of her friends over. So this recipe reminds me of fun memories and good friends.
Tinga is a traditional Mexican food made from shredded meat (chicken in this case) and a tomato and chipotle sauce. It can be eaten by itself or over rice or chips with toppings like lettuce, cheese, crema, avocado, and tomatoes. This tinga recipe has the perfect balance of flavor and spice. And one of the best things about this recipe is how fast and easy it is! As an added bonus it is healthy and low calorie.
All you need is 1 lb. of cooked shredded chicken, ½ an onion, 6 Roma tomatoes and an 8 oz. can of chipotle peppers or chipotle sauce. If you like spicy food, use a can of chipotle peppers. If you’re worried about your tinga being too spicy, use a can of chipotle sauce. Chipotle peppers are usually in adobo sauce so they will be more spicy than a can of chipotle sauce.
Sautée the onion in about two tablespoons of olive oil until translucent. While the onion is cooking, throw the tomatoes and chipotle into a blender and blend until smooth. Add the sauce to the onions and stir. And that’s it! Your tinga sauce is ready. All you have to do now is stir in the salt and the shredded chicken and cook until the chicken is heated through.
I like to eat tinga poured over rice and topped with lettuce, cheese, crema and avocado. If you’re not familiar with crema, it is Mexican sour cream and it is delicious! In my opinion, it is far superior to regular sour cream. If you haven’t tried it yet, you really should!
Mama Martinez’s Tinga Recipe
- Blender or food processor
- 1 lb. cooked and shredded chicken breast (about three cups)
- ½ yellow onion
- 2 tbsp olive oil
- 6 Roma tomatoes
- 1 8 oz. can chipotle (peppers or sauce. The peppers will be spicier than the sauce)
- 1 tsp salt
- Shred the cooked chicken and set aside.
- Dice the onion. Place the onion and olive oil in a large pot and sautée until the onion is soft and translucent.
- Wash and dry the Roma tomatoes. Place the tomatoes and chipotle in a blender. Blend until smooth.
- Pour the sauce into large pot. Add the cooked shredded chicken and salt. Cook, stirring occasionally, until the chicken is heated through. About 10 minutes.
- Serve immediately. I like eating it over rice with toppings like lettuce, cheese, crema, tortilla chips, and avocado. But you can eat it however you like!