Authentic Mexican Tinga Recipe | Easy & Flavorful Chicken Tinga Tostadas
Mexican Tinga, or Chicken Tinga, is a delightful Mexican dish that’s as simple to prepare as it is delicious. This recipe combines tender shredded chicken with a spicy, smoky tomato-chipotle sauce, all served on crunchy tostada shells. Whether you’re hosting a casual get-together or simply craving a flavorful meal, this dish is sure to impress. In just 35 minutes, you can bring the authentic taste of Mexico to your table.
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The Best Mexican Tinga Recipe
What makes Mexican Tinga truly special is its balance of smoky, spicy, and savory flavors. The rich, chipotle-infused sauce envelops the chicken, creating a dish that’s both comforting and full of zest. Served on a crispy tostada and topped with a dollop of sour cream, it’s a meal that’s both satisfying and easy to prepare. Perfect for any occasion, this recipe will quickly become a favorite.
Notes on Ingredients
The key to a great Tinga lies in its simple yet robust ingredients:
- Chicken: Pre-cooked, shredded chicken is best for soaking up the flavors of the sauce.
- Chipotle Peppers in Adobo Sauce: These provide the smoky heat that’s characteristic of Tinga. Adjust the amount to suit your spice preference.
- Stewed Tomatoes: These add a rich, tangy base to the sauce.
- Tostada Shells: The crispy base that holds the flavorful chicken mixture, providing a perfect contrast in texture.
- Sour Cream: A cooling garnish that complements the spiciness of the dish.
How to Make Mexican Tinga
- Sauté the Onions: Start by heating the olive oil in a saucepan over medium heat. Add the diced onions and sauté until they become soft and translucent, about 5 minutes.
- Prepare the Sauce: While the onions are cooking, purée the stewed tomatoes and chipotle peppers in adobo sauce in a blender until smooth.
- Combine and Simmer: Pour the tomato-chipotle mixture over the sautéed onions. Add the shredded chicken and stir to combine. Cover the saucepan and let the mixture simmer for 20 minutes, allowing the flavors to meld together beautifully.
- Assemble the Tostadas: Once the chicken is fully infused with the sauce, mound the mixture onto the tostada shells.
- Garnish and Serve: Finish each tostada with a generous spoonful of sour cream and serve immediately.
How to Serve Mexican Tinga
Mexican Tinga is traditionally served on tostada shells, offering a satisfying crunch with every bite. To elevate the dish, consider adding garnishes like sliced avocado, crumbled queso fresco, or fresh cilantro. This dish is perfect for casual gatherings or as a festive appetizer at your next party.
How to Store Mexican Tinga
Leftover Mexican Tinga can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. If you’re planning to store the dish, keep the chicken mixture and tostadas separate to prevent the shells from becoming soggy.
FAQs About Mexican Tinga
Can I make this recipe ahead of time?
Yes! You can prepare the chicken mixture in advance and store it in the refrigerator. When ready to serve, simply reheat and assemble the tostadas.
What can I use if I don’t have tostada shells?
If you don’t have tostada shells, you can use tortilla chips or even soft tortillas as a substitute.
Is this dish very spicy?
The spice level can be adjusted by adding more or less chipotle peppers in adobo sauce. If you prefer a milder flavor, start with a smaller amount and add more to taste.
The Best Mexican Tinga Recipe
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.
