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For the Chicken Tinga:
- 3 tablespoons safflower or corn oil
- 1/2 white onion slivered
- 2 garlic cloves chopped
- 8 roma tomatoes or 2 lbs, rinsed
- 2 tomatillos or 1/4 lb, husked and rinsed
- 1/2 teaspoon crumbled dried oregano
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1 1/2 teaspoon sea or kosher salt or to taste
- 1/4 teaspoon fresh ground black pepper or more to taste
- 2 tablespoons sauce from chipotle chiles in adobo sauce
- 1 whole chipotle chile in adobo sauce, optional
- 5 cups cooked shredded chicken
To Serve: quantities as desired
- Corn tostadas store bought or home made
- Refried beans
- Shredded iceberg lettuce
- Queso fresco or cotija crumbled
- Mexican avocado slices
To make the Chicken Tinga:
- Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
- Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.
- Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
- Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
- Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.
To assemble the Tostadas:
- Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.
82comments inChicken Tinga
Can you use rotisserie chicken in this recipe? Thank you for all the great recipes!
Absolutely Irene, go ahead and enjoy!
Chicken Tinga is such luscious recipe! I took Pati’s advice and used the shreded chicken from her Chicken Broth recipe; that is a wonderful combination. We’ve enjoyed it on numerous occasions. Thanks Pati!
My pleasure Mark, so very happy you like the Tinga!
How many does this serve.
Hey Dave, this recipe yields 5 cups, so I would say that makes 4 good servings. Enjoy!
Another delicious meal Pati, thanks for sharing. The best part, this one is really simple and fast, so no excuse not to have it regularly 🙂
My pleasure Craig, so glad you liked it!
Sounds so simple. Thanks for sharing.
This looks delicious! I will try this recipe. Thanks Pati!
Let me know how you like it Judi 😉
Thank you Patti for the recipe for Tinga Chicken. I can’t wait to make it for my family. Your recipes are always a hit with my family.
I hope they like this one as well Mary! Un abrazo to all.
I have loved chicken tinga 4 years but couldn’t find a good recipe. You saved the day Pati. Delicioso!! Me encanta!! Gracias!!
Me da muchisima alegria que te guste mi receta Rebecca, gracias!
We love your recipes! After living in Monterrey, Mexico for 3 1/2 years (in the 90’s) we were spoiled. Authentic Mexican food is what we now crave and the best way to fulfill that craving is with your delightful recipes. Thanks for your tv show and your recipe books we feel like we are back in Mexico.
Anything made with corn and poblano chilies are tops with us.
Keep up the good work!
Muchas gracias Sandy, so happy to know you have been tuning in and enjoying the show, un abrazo!
Hola Pati, my mom got this recipe years ago from a cousin in Mexico City, so we’ve been eating it for many years but our variation includes fried chorizo. Also the tomatillos are added raw but chopped small. Everything cooks down slow and moist. Anyway you cook it, it is a delicious recipe. Try it in fresh bolillos with cotija sprinkled on top, amazing. Love your show and my daughter got me your cookbook already !! Thank you for show casing Mexican food in such a positive way.
Thanks to you for the kind words and for sharing your recipe Maria!
First, thank you so much for sharing all of your wonderful recipes!!! Growing up in California i have an expectation for great flavor in Mexican food. Now living in Seattle that is very hard to find so I rely on your recipes . The one question i have is the type of oregano you use. You don’t specify if it is Mexican or Mediterranean. To me they have different flavors. Do you have a preference of are the two interchangeable in your recipes?
Thanks for your kind words Kim! I try to use Mexican oregano whenever available, but if it is not, I have no problem using Mediterranean 🙂
Yum! Enjoy watching you cook for your family!
I’m going to try the chicken tinga very soon. Can’t wait!
It calls for oregano, but it doesn’t specify, is that Mexican oregano?
You can use Mexican oregano if you like it Judy!
Ola. Gracias Pati. I’m getting my kitchen ready for some cooking. I watch yr cooking show. To my delight Thank You. You are amazing.
Thanks so much for tuning in Norma!
I thank you for the recipes look flowers to making it
Enjoy the tinga Carol!
Gracias pati la hare mañana.
Cuentame que tal te quedo Luz 🙂
Chicken Tings sounds delicious. It even sounds like I could make it. I usually struggle with chicken. I end up frying chicken breast with onions. Boring😉
Give this recipe a chance Kathy, is pretty easy and you are going to love it!
Todo muy rico 😋 con tus recetas , uno de siente en casa 🏠
Dios te bendiga .
Que amable, mil gracias y un abrazo!
Adela M. Pizano-Mathis
Pati :,thank you so much !! I’m going to make this as soon as can !!! Sounds delicious!
Thanks to you Adela, enjoy it!
This was delicious, also made the Fiesta Refried Beans and I’ll never use canned again! Thank you, Pati, for such wonderful and easy to follow recipes.
So very happy you are enjoying my recipes Carol, gracias!
I love this recipe! It’s a family favorite! I have a question. If we didn’t have cooked chicken and wanted to make it to go with this, how would you prepare the chicken ahead?
Hey Kam, so happy you guys like the tinga! You can follow this recipe to prepare your chicken and use the broth for other recipe, if it is too much you can half it and if you prefer white meat use just chicken breasts instead of the whole chicken. Good luck!
Omg this is soooo so good!!!! I tried it in slow cooker with boneless chicken thighs – it turns out delicious!! I put the sauce straight into the slow cooker along with the raw chicken snd the raw onion-let it cook on low for 6 hrs and it’s done! ¡Amo tus recetas Pati!!!!
Great job, muchas gracias Shelley!
This recipe is the bomb, hands down. My neighbor is originally from Mexico and I invited him and his wife over for chicken tinga tostadas. I put down a base of homemade refied beans, added the tinga, put slices of avocado on next, and then topped with Mexican crema and crumbled cojita cheese. He ate eight of them.
I’ve also bought the largest jalepenos I could find, gutted them out, and boiled them to about halfway cooked. I let them cool down, stuffed them with the tinga, dipped them in tempura, and fried them. For a dipping sauce I used avocados, garlic, jalepeno, cilantro, salt, and onion which I put in a blender and liquified. They were fabulous.
So glad your friends liked your Tinga and thanks so much for sharing your stuffed jalapenos recipe, sounds delicious 🙂
I had the idea of trying this using left over Thanksgiving turkey, but figured I’d check what you think and also if you’d recommend any changes if using Turkey. I think this would be a leftover turkey dish people would actually WANT to eat.
I love the show! Thanks and all the best,
I think it is a fantastic idea Mike, let me know how did it come out!
SO good! Gracias Pati! Easy & delicious! We like it spicy, so added extra adobo/chipotle chiles. Absolutely adore you, your family, recipes, and television shows. Come back to Phoenix soon!
Thanks so much for the kind words Mark. So glad you enjoyed the Tinga! Looking forward to visiting Phoenix soon 😉
Dearest Pati, I love all your recipes. I would luv to have one of your cook books. How can I order your newest?
Thanks so much Blanca! The new cookbook come out on October 26 and you can go ahead and pre order it using this link http://patijinich.com/cookbook/upcoming-cookbook/ Un abrazo!
Dearest Pati , Gracias for the chicken
Tinga recipe. I will make it this week, yes
I agree, we have all been hunkered down
And something new and delicious, sounds
Good. I need to eat healthy, and this has
All natural ingredients 😷❤️😕🥑🍅🌶. Please stay safe, and don’t forget to get your COVID-19 vaccines, ok. 🥰😷Gloria
Thanks so much Gloria, good luck with the Tinga!
This is absolutely delicious. The sauce is wonderful. Thank you for sharing.
Thanks to you for reaching out Melanie! SO happy you liked the Tinga 😉
Hola, a mi esposo le gusta mucho ver su programa, dise q aver cuando le cocino algo de lo que usted prepara.
Pues ojala que te animes Eva, jaja, a ti tambien te van a gustar. Un abrazo a los dos!
I made this recipe tonight and it was amazing. I love your show and so many of your recipes Pati. I’m having so much fun trying many of them. Thanks so much!
So glad to read this Wendy, keep cooking and having fun 😉
Thanks for gave me the Recipes Chickhen Tinga I love it
My pleasure Vanessa, enjoy!
This is Sarah, your Latin friend from TX! Chicken Tinga are AWESOME and YOU ARE AWESOME !!! Thank you.
Thanks to you for following Sarah, un abrazo!
Love recipe @ your tv shows❤️
Thanks so much 😉
Am I missing something? I don’t see in the instructions when the 1 1/2 C chicken broth is added.
You are absolutely correct Kerri, there should not be chicken broth in this recipe. Here is the right one for you, while we correct the other, thanks so much for noticing! http://patijinich.com/pati_2020/chicken-tinga-2/
I’ve made chicken like this before, but never with tomatillos. It was delicious! I haven’t used Mexican oregano before but it gave such a nice flavor to the chicken. The stock is so good to use in anything else. I did put a few dried anchos in the pot when I cooked the chicken. I will make this again!
Mmmm, great idea with the Anchos Annette, yummy!
This recipe is amazing. My whole family loved it. The only thing we love more than tinga is Pati, and the only thing we love more than Pati is JuJu.
Hahaha Greg, Juju is going to love reading this. Thanks so much!
So good. I love the tv show first time finally using your recipe. Thank you so much.
Thanks for tuning in Adam!
Hi. I noticed that in your cookbook, this recipe calls for 1 and a half cups of broth to be added with the chicken.
Which version is recommended?
Oh thank you for catching that, Sharon! Use the broth…and I’ve updated the recipe on the site.
I found the same thing in the ingredients listing, but couldn’t find anywhere to add the broth. To be honest, I’m glad I didn’t. IMHO, it didn’t need it. Took me 30-40 minutes to simmer off the liquid that was already there after adding the chicken. And it was still 100% delicious…. 🙂
I’m glad you found it 100% delicious, Ty.
This looks delicious. Is there a reason why you don’t cook the chicken in the sauce?
You have to cook the chicken first, shred it and then finish it in the sauce for a true tinga dish. But of course you can also make the sauce and cook the whole chicken pieces in it until the chicken is thoroughly cooked, but you just wouldn’t call it tinga …
I have made this recipe 3-4 times after I found it last fall. It is delicious.
Thanks for making this great recipe available.
Thank you for trying and loving it Travis!