Add this chicken tinga recipe to your next Taco Tuesday menu, NOW! I bet that when you make this once, you will forget what carne asada and shrimp tacos ever tasted like because you won’t want to eat anything besides this! Tinga has a cohesive mixture of flavors that I just can’t put into words, so why not try it yourself!
Why I love this chicken tinga recipe:
- The easiest and most delicious recipe to make under 30 minutes
- You will impress all your dinner guests with this mysterious tinga sauce
- It’s a party in your mouth. Think: chipotle, chili, fire roasted tomatoes, cilantro, and a zing of lime. It’s a combo that will have you celebrating
- You can easily substitute the tostada for a soft tortilla. You can also make chicken tinga nachos if you want something completely different. Its a good base for whatever you are feeling!
How to save time:
- Buy a cooked rotisserie chicken and shred it before you start. Just remove the skin before you begin to shred it
- Buy pre-chopped onions at the grocery store; you may also find already minced garlic
Let’s get started!
Heat olive oil in a pan, add the onion until translucent. You will then add garlic, oregano, cumin, chipotle peppers and cook. After about 2 minutes, add chicken broth and fire roasted tomatoes and cook for about 10 minutes.
Once you have your chipotle-tomato stew cooked up, add it to a blender and puree it until the mixture is smooth.
Toss your chicken into the pureed red sauce and mix. It’s about to get tinga in here!
Get your tostada or tortilla ready. Place your chicken tinga mixture on the tostada first. Then you can add your toppings. Cheese, cilantro, lime, oh my!
How quick and easy was that to make?! I hope you enjoy it just as much as I do! Be sure to leave a comment below and let me know what meals you like to make for Taco Tuesday!
Chicken Tinga Tostada
Equipment
- Blender
- Cheese grater
- Cooking pan
Ingredients
- 1 rotisserie chicken shredded
- 1 tbsp olive oil
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1/2 tsp cumin
- 2 chipotle peppers in adobo sauce
- 1 cup fire roasted tomatoes
- 1/4 cup chicken broth
Toppings
- 1 lime juice
- cilantro
- queso fresco or cotija cheese grated
Instructions
- Heat olive oil in a cooking pan and add chopped onion until translucent
- Add minced garlic and cook for 30 seconds
- Add oregano, cumin, and chipotle peppers and cook for 2 minutes
- Add tomatos and chicken broth and cook on low for 10 minutes
- Transfer ingredients in pan to blender and puree until there are no large clumps
- Return the blended ingredients to the cooking pan and add the cooked chicken. Mix together and cook for 5 minutes
- Place chicken mixture on a tostada. Top with cilantro, cheese, and squeeze a lime on top. Enjoy!
Notes
- I use rotisserie chicken because it reduces my cooking time by 20 minutes! If you do not want to use a rotisserie chicken, you can cook up any chicken you have. 3 chicken breasts will be sufficient for this recipe.
- You may replace the tostada for a tortilla if you want a taco; be sure to warm up your tortilla beforehand!
- For the cheese, I will grate my own queso fresco or use cotija- both are excellent to add on top. Cotija does have a bolder and saltier flavor, whereas queso fresco is more mild.
2 Comments
This really is the best chicken tinga recipe!! It’s so flavorful and I especially like the bit of lime juice added to it!
I am so glad you found this recipe flavorful! It is a great staple dish for Taco Tuesday!