Tinga de Pollo or Chicken Tinga Recipe

Name: Tinga de Pollo or Chicken Tinga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Chipotle Chilies In Adobo Sauce, Roughly Chopped; 2 whole Large Garlic Cloves, Roughly Chopped; 1/4 teaspoons Ground Cloves; 1/2 teaspoons Dried Mexican Oregano; 5 whole Roma Tomatoes, Medium Sized; 1 cup Cilantro; Loosely Packed; 2 Tablespoons Oil, For Sauteing; 1/2 whole White Onion, Chopped; 4 pounds Cooked Chicken Shredded; 1 whole Lime, Juiced; 1/2 cups Cilantro, Chopped; 1 package Tostados, 4 Inch; 1 can Refried Beans, Black Or Pinto, 16 Ounce Can; 1 cup Cotija Or Monterey Jack Cheese, Shredded; 1 whole Avocado, Sliced; 2 cups Chopped Lettuce Or Shredded Cabbage; Salsa Of Choice, Red Or Green; Tomatoes, Chopped For Garnish

Servings: persons

4 whole Chipotle Chilies In Adobo Sauce, Roughly Chopped
2 whole Large Garlic Cloves, Roughly Chopped
1/4 teaspoons Ground Cloves
1/2 teaspoons Dried Mexican Oregano
5 whole Roma Tomatoes, Medium Sized
1 cup Cilantro; Loosely Packed
2 Tablespoons Oil, For Sauteing
1/2 whole White Onion, Chopped
4 pounds Cooked Chicken Shredded
1 whole Lime, Juiced
1/2 cups Cilantro, Chopped
1 package Tostados, 4 Inch
1 can Refried Beans, Black Or Pinto, 16 Ounce Can
1 cup Cotija Or Monterey Jack Cheese, Shredded
1 whole Avocado, Sliced
2 cups Chopped Lettuce Or Shredded Cabbage
Salsa Of Choice, Red Or Green
Tomatoes, Chopped For Garnish

1
Place the chipotle chilies, garlic, cloves, oregano, tomatoes and the cup of loosely packed cilantro into a blender.
2
Blend well and set aside.
3
Heat the oil in a large saute pan over medium heat.
4
Toss in the chopped onions and saute until translucent.
5
Add the puree from the blender to the saute pan and cook for 3 minutes.
6
Add the chicken and simmer for 8 to 10 minutes.
7
After taking the chicken mixture off the heat, stir in the juice of the lime and the 1/2 cup of chopped cilantro.
8
For the chalupas, layer in the following order: tostado shell, refried beans, chicken tinga, cheese, avocado slices and lettuce or cabbage.
9
Top with salsa and cherry tomatoes as garnish.
10
Now enjoy!

1190

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 whole Chipotle Chilies In Adobo Sauce, Roughly Chopped, 2 whole Large Garlic Cloves, Roughly Chopped, 1/4 teaspoons Ground Cloves, 1/2 teaspoons Dried Mexican Oregano, and more.

Yes, Tinga de Pollo or Chicken Tinga falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tinga de Pollo or Chicken Tinga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions