🌮 Chicken Tinga

Name: Chicken Tinga
Total time: 50 min
Yield: 4
Cuisine: Mexico · Puebla
Ingredients: 600 g chicken breast or thighs; 400 g tomatoes; 2–3 chipotle chillies in adobo; 2 onions, thinly sliced; 2 garlic cloves; 1 tbsp vegetable oil; 1 tsp dried oregano, salt; 8 corn tostadas

Origin: Mexico · Puebla

412kcal

per serving · 250 g

165kcal

per 100 g

38 gProtein15 g / 100 g

15 gFat6 g / 100 g

32 gCarbs13 g / 100 g

Tinga de pollo is shredded chicken stewed in a smoky sauce of tomato, chipotle chilli and softly cooked onion. The result is saucy, tangy and gently hot, with the chipotle giving it a deep smoky flavour. It is piled onto crisp corn tostadas and also used to fill tacos and other antojitos.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein15 g protein per 100 g — 36% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Not keto13 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickentomatochipotleoniontostada

Recipe

4 servings50 min

Ingredients

600 g chicken breast or thighs
400 g tomatoes
2–3 chipotle chillies in adobo
2 onions, thinly sliced
2 garlic cloves
1 tbsp vegetable oil
1 tsp dried oregano, salt
8 corn tostadas

Method

Simmer the chicken in salted water for 20 minutes, then shred it, keeping some broth.
Blend the tomatoes, chipotles and garlic with a splash of broth until smooth.
Cook the onions in the oil over medium heat until soft.
Add the sauce and oregano and simmer for 5 minutes.
Stir in the chicken and simmer until saucy but not wet, then pile onto tostadas.

How to make it lighter

Use chicken breast; it shreds well and is leaner than thighs.
Bake or buy baked tostadas rather than fried ones.
Top with shredded lettuce and salsa instead of extra toppings to add volume.

History

Tinga is closely associated with the city of Puebla in central Mexico, where it is a classic home and market dish. Today chicken tinga is cooked all over Mexico and is a staple of Mexican restaurants abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →