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Chicken Tinga

Chicken Tinga

Anahi
Tinga is where I learned that smoke and tang belong in the same bite. My mom would shred chicken into a chipotle and tomato sauce that gave the whole house a deep, smoky smell, then pile it onto crispy tostadas so we could load them up however we liked. Tostada night was loud and a little messy, which is honestly my favorite kind of dinner. My parents spent their lives cooking in restaurants, so even a quick weeknight plate came out tasting like someone cared. I make chicken tinga now when I want that same easy, build-your-own joy at my own table.
Smoky, rich, and packed with bold flavor, these Chicken Tinga Tostadas feature tender shredded chicken simmered in a chipotle tomato sauce made even deeper and more aromatic by blooming cumin and smoked paprika. Served over crispy blue corn tostadas and topped with pickled onions, sour cream, and fresh radishes, this easy Mexican-inspired recipe is perfect for weeknight dinners or entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 360 kcal

Ingredients
  

For Chicken

  • 2 large chicken breast
  • 2 McCormick Gourmet Organic Turkish Bay Leaves
  • 1-2 teaspoon chicken Bouillon
  • salt and pepper to taste

For Sauce

  • 4 ripe roma tomatoes
  • ½ white onion
  • 3 garlic cloves
  • 2-3 chipotle peppers in adobo
  • ½ cup chicken broth
  • 1 teaspoon McCormick Gourmet Organic Cumin
  • 1 teaspoon McCormick Gourmet Organic Smoked Paprika

For assembling

  • Blue Corn or heirloom corn tostada
  • Pickled red onions
  • sour cream
  • thinly sliced radishes

Instructions
 

  • 1. Cook and Shred the Chicken

    Add the chicken breasts to a pot and cover with water. Add the bay leaves, chicken bouillon, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
    Remove the chicken from the pot, allow it to cool slightly, then shred and set aside.

  • 2. Prepare the Sauce

    In a blender, combine the tomatoes, onion, garlic, chipotle peppers, and chicken broth. Blend until completely smooth and set aside.

  • 3. Bloom the Spices and Build the Base

    Heat a drizzle of oil in a large pan over medium heat. Add the cumin and smoked paprika, allowing them to sizzle gently for 30–60 seconds until fragrant.
    Add ¼ thinly sliced white onion and toss, letting it soften slightly and absorb the spices. This technique creates a deeply aromatic flavor base for the tinga sauce.

  • 4. Cook Down the Sauce

    Pour in the blended sauce and stir well. Let it simmer for 10–15 minutes, allowing the sauce to thicken, deepen in color, and develop concentrated smoky flavor.

  • 5. Add the Chicken

    Add the shredded chicken to the sauce and mix until fully coated. Let it simmer for another 5–7 minutes so the chicken absorbs all the rich, smoky flavor.

  • 6. Assemble the Tostadas

    Spoon the chicken tinga over blue corn or heirloom corn tostadas.

  • 7. Finish and Serve

    Top with pickled red onions, a drizzle of sour cream, and thinly sliced radishes for a fresh, balanced finish.
Keyword chicken tinga, chicken tinga tostadas, tinga