Chicken Tinga
A flavorful Mexican dish featuring a rich blend of chipotle peppers, tomatoes, and spices, perfect for quick weeknight dinners.
Ingredients
For the sauce
- 1 can 1 or 1/2 can of chipotle peppers Adjust based on spice preference.
- 3 medium 3 tomatoes Fresh tomatoes preferred.
- 1 tsp 1 tsp oregano
- 1 tsp 1 tsp ground pepper
- 1 tsp 1 tsp salt
- 1/2 cup 1/2 cup water Used for blending.
- 1 tbsp 1 tbsp chicken bouillon
- 3 cloves 3 garlic cloves Chopped.
- 1 medium 1 white onion Use half for sauce and half for frying.
For serving
- to taste Tostadas or tortillas For serving.
- to taste Shredded lettuce For topping.
- to taste Avocado Sliced for topping.
- to taste Cotija cheese For topping.
- to taste Mexican sour cream For topping.
Instructions
Preparation
- In a skillet, heat oil over medium heat. Add in your tomatoes, 1/4 of an onion, and garlic cloves. Fry until slightly toasted, about 5 minutes.
- Add them to a blender with salt, pepper, chipotle peppers, oregano, 1/2 cup water, and bouillon. Blend until smooth.
- Shred your rotisserie chicken and add it to a bowl. Set aside.
- In a skillet, heat some oil over medium heat. Add 1/2 an onion sliced and fry until translucent.
Serving
- Serve Chicken Tinga on tostadas or in tortillas topped with shredded lettuce, avocado slices, Cotija cheese, and a dollop of Mexican sour cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, use a freezer-safe container and enjoy within a month. Reheat on the stove or in the microwave before serving. Use a good quality rotisserie chicken for a quick option. Adjust chipotle peppers based on spice preference, and feel free to add more vegetables like bell peppers or corn for added texture and flavor.