Chicken Tinga
Shredded chicken folded into a smoky tomato–chipotle braise with sweet strands of onion — Puebla's great weeknight guisado. It simmers until the sauce clings to every shred, then piles onto warm tortillas under crema and queso fresco.
- Time
- 50 min
- Heat
- Yield
- 10 tacos
- Region
- Puebla
Ingredients
Tinga braise
To build
Per-100g nutrition (11 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Boneless, skinless chicken thighs | 125 | 19.6 g | 4 g | 0 g |
| Roma tomatoes | 24 | 0.7 g | 0.3 g | 4.7 g |
| Garlic cloves | 100 | 0 g | 0 g | 20 g |
| Mexican oregano | 0 | 0 g | 0 g | 0 g |
| Bay leaf | 0 | 0 g | 0 g | 0 g |
| Lard or neutral oil | 902 | 0 g | 100 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Crema | 212 | 1.8 g | 15 g | 15.9 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 g |
| Cilantro leaves | 0 | 0 g | 0 g | 0 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Cover the chicken with salted water, add half the garlic and the bay leaf, and poach at a bare simmer until just cooked through. Reserve the broth and shred the meat.
While the chicken poaches, blend the tomatoes, chipotles, adobo sauce, and remaining garlic into a smooth purée.
Heat the lard in a wide skillet and cook the sliced onion until soft and golden at the edges.
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Pour in the chipotle–tomato purée with the oregano and simmer until it darkens and thickens slightly.
Fold in the shredded chicken with a splash of the poaching broth and simmer until the sauce coats the meat. Season with salt.
Warm the tortillas on a comal and top each with tinga, a drizzle of crema, queso fresco, avocado, and cilantro.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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