An easy-to-make salad that is delicious and a fantastic complement to any BBQ.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 16 tingas |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 (15 ounce) can stewed tomatoes
- 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
- 2 pounds shredded cooked chicken meat
- 16 tostada shells
- ½ cup sour cream
Instructions
- Heat oil in a saucepan over medium heat. Add onions and sauté until softened and translucent, about 5 minutes.
- Meanwhile, purée stewed tomatoes and chipotle peppers in adobo sauce in a blender.
- Pour puréed mixture over onions in the saucepan; add chicken and stir to combine. Cover and simmer for 20 minutes.
- Mound chicken mixture onto tostada shells and garnish with sour cream.
- Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 6 g |
| Sodium | 396 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Ooooo it came out so good! And if you like spicy spicy! I added 6 chipotle peppers and 1 habanero pepper to this recipe and it was perfect that was the only thing I did different cause me and hubby like the heat.
This is an exact duplicate of the chicken tingo Taco Cone in Disney Springs-my favorite Disney food EVER! I put it in taco boats, although they are a little small. I added spinach, avocado, sour cream, Mexican crumbling cheese, and fresh chives and cilantro. Yum! I also shortened this by adding the puréed sauce to frozen chicken in the instant pot for 30 minutes and then shredding it with a fork in the sauce. Way faster and easier with great results!
Chicken tinga is one of my favorite Mexican dishes! I followed the recipe exactly as written except I only used 1-2 of the chipotle peppers after reading the other reviews of it being too spicy if I were to use the whole can. The adobo sauce the peppers came in gave it a really nice smokey flavor. Will definitely make this again!
Amazing! I add more cans of chipotle in adobo sauce and it comes out great. I also season my onions while they sauté with Adobo red cap seasoning. This is a hit in my household and it’s all-members-approved! Great recipe!
This was great! Cooking the chicken & shredding it obviously adds time to the prep time. FYI – this was pretty spicy (I used the whole can of peppers)!
Mexican Tinga by Fredda O.
I’ve made this recipe several times and it’s always a crowd pleaser. I followed the recipe exactly on the first attempt and, like many others, I nearly set my GI tract on fire! Even though the recipe says to add the peppers to taste, they really should warn you about how spicy they are! 2-3 peppers and a few tablespoons of the adobo sauce are plenty. I also add a cinnamon stick to the slow cooker and squeeze in 1/2 a lime before serving which really enhances the flavor. I tried making it in my Instant Pot on the pressure cooker setting yesterday, and it was good, but definitely not as good. For anyone who was burned on the first try, I recommend giving it another try. It’s worth it!
5.20.20 … https://www.allrecipes.com/recipe/127628/mexican-tinga/ … This was a hit. E, 23, had two; then, two more. Put a layer of refried beans on first, then the chicken mixture & various toppings. I had a dud can of chipotle peppers & added a third cup of chipotle peppers with sauce that I pureed. It still didn’t flavor the dish. Ordinarily, a whole can would be fire. Maybe the submitter is a firebreather or had a dud can, too. I like the idea of this dish & look forward to having it spiced up. I sauteed the onion then added blended stewed tomatoes, the chipotles & about 4c leftover chicken. Covering while simmering had the mixture on the wet side. Thanks, SuzQ!
Our three boys have been taking turns each week making a new meal for the family. My 12 year old picked this recipe and added homemade rice with melted cheese and homemade guac. It was delicious! I would not change a thing.
I used a can of fire roasted diced tomatoes versus stewed tomatoes. Based on reviews- I only used 1.5 chipotle chilies – gave just enough heat for me. My hubby could have handled the full amount. This was a very simple and quick recipe- pretty tasty!
I love it. A little bit on spicy side, but I like it that way. Kids love it. Quick dish to make with only a few ingredients. I used leftover rotisserie chicken in mine.
Easy to make and very tasty!
It was a quick and easy version which was nice but the flavor wasn’t there. The version by chef john takes a while but is so delicious.
It was ok. The recipe makes a really big batch good for parties but I only used half the chicken suggested since my family is small. It’s spicy so I would not add the whole can of adobo right away. It’s better to chop the onions smaller otherwise it’s tricky to eat. It was easy and simple. But not something I grew up eating so it’s not something I’m used to. I don’t think I’ll make this again.
Favorite dish, plan with tortilla chips. Also in a wrap (Browned in skillet) with rice and or lettuce. Family loves this several times a month
Very good flavor. Very easy to make. There’s quite a kick to it. I like spicy, but next time I may cut down on the peppers just a bit. Sour cream is a must. Thank you!
Easiest tinga recipe I have tried and it’s delicious my whole family loved it
My family love this!! And it’s so easy to make. I just get a rotisserie chicken and it’s perfect!!
I would definitely make it again but next time I’ll use a bigger can of the stewed tomatoes because it was actually pretty spicy for me but my fiancee loves extra spicy food so it was perfect for him. Thank you for sharing
Unfortunately, the stewed tomatoes make it very sweet and if your palette isn’t used to it, can be off putting. Like ketchup chicken. Possibly consider not using canned stewed tomatoes if you don’t want it to be so sweet.
Fast and tasty recipe.