Chicken tinga

Ingredients

• 2tomatoes
• 1chipotle chilli
• 1onion, sliced
• 2 clovesgarlic
• 1chicken breast
• 2árbol chillies
• 1 leafbay leaf
• to tastetaquera tortillas
• to tastesalt

Instructions

1. 1

   Poach the chicken

   Put the chicken breast in a pan of water with one garlic clove, a piece of onion, the bay leaf, 2 árbol chillies and salt.

2. 2

   Bring to the boil

   Bring the pan to the boil.

3. 3

   Blend the sauce

   Put the cooked, peeled tomatoes in a blender with the other garlic clove and the chipotle chilli, then blend.

4. 4

   Warm the tortillas

   Arrange the tortillas on a plate and microwave for 1 minute. Turn them over and microwave for another minute to make crisp tostadas without frying.

5. 5

   Boil the sauce

   Bring the sauce to the boil.

6. 6

   Soften the onion

   Put the sliced onion in a frying pan for a couple of minutes, moving it around with a spatula so it does not stick; do not add oil.

7. 7

   Combine and simmer

   Add the shredded chicken and sauce and mix. Let the sauce reduce a little before serving, then taste and add salt and pepper to taste.

8. 8

   Assemble the tostadas

   Serve the chicken on the tostadas with beans and avocado. You can use a little natural yoghurt instead of cream.

What is chicken tinga?

Tinga is a Mexican dish of shredded meat cooked with a tomato-based sauce, often flavoured with chipotle. It is commonly served on tostadas, which add a crisp contrast to the saucy filling.

This version uses chicken breast and cooks the sliced onion without oil. The chipotle brings smoky heat, while the tomato helps form a spoonable sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 20g protein, 22g carbs, 5g fat.

The chicken provides most of the protein, while the tortillas and any beans served alongside contribute carbohydrates. The chicken and tortillas supply some fat, though the method avoids frying; avocado, if added, will contribute more. For a more balanced plate, serve with a generous portion of vegetables or salad alongside the tostadas.

The chicken and cooking liquid

Poaching aromatics: Garlic, onion, bay leaf and árbol chillies season the water as the chicken cooks. Keep the chicken submerged and cook it until fully cooked through before shredding.

Shredding: Once cooked, pull the chicken into small strands so it can absorb the sauce evenly.

Building the sauce

Tomatoes: The recipe calls for cooked, peeled tomatoes, which blend into a smoother sauce. Remove the skins before blending.

Chipotle: One chilli gives the sauce its smoky flavour, while the árbol chillies in the cooking water add a separate source of heat. Adjust the heat by using less chilli if preferred.

Cooking without oil

Onion: Move the slices around the pan as they soften, since there is no oil to stop them sticking. If they begin to catch, lower the heat and keep stirring.

Tortillas: Microwaving them for a minute on each side gives a crisp base without frying. Microwave times can vary, so check their texture before serving.

When the tinga is ready

Sauce: After combining the chicken and sauce, simmer until some liquid has evaporated but the mixture is still moist. Stir and taste before serving.

Seasoning: Add salt and pepper at the end, since the cooking liquid and sauce concentrate as they reduce.

Serving ideas

Tostadas: Spoon the chicken mixture over the crisp tortillas just before eating so they retain some crunch. Beans and avocado are suggested accompaniments in the method.

Yoghurt: A little natural yoghurt can stand in for cream, as suggested in the recipe. Serve any extra beans or avocado alongside rather than letting them soften the tostadas.

Recipe notes & tips

• Use a pan large enough to keep the chicken covered by the poaching water.
• Let the chicken cool briefly before shredding it, so it is easier to handle.
• Blend the sauce until smooth for an even coating on the shredded chicken.
• Stir the onion frequently to prevent it sticking in the dry pan.
• Add the sauce gradually if you prefer a thicker filling.
• Assemble the tostadas shortly before serving to help them stay crisp.

Variations

• Milder sauce: Use less chipotle and árbol chilli for gentler heat.
• Extra smoky: Add a little more chipotle to the blended tomato sauce.
• Bean topping: Spread cooked beans on each tostada before adding the chicken.
• Avocado finish: Add sliced avocado just before serving.
• Yoghurt topping: Spoon a little natural yoghurt over the filling instead of cream.

Common mistakes to avoid

• Chicken not covered: Add enough water to keep it submerged while poaching.
• Overcooked chicken: Check that it is cooked through, then remove it from the water rather than leaving it to simmer longer.
• Onion sticking: Keep it moving in the pan and reduce the heat if it begins to catch.
• Sauce too thin: Let it simmer a little longer so some liquid evaporates.
• Soft tostadas: Add the filling just before serving rather than letting it sit on the tortillas.

How to store

Keep leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat until steaming hot, adding a splash of water if the sauce has thickened; warm the tortillas separately and assemble just before serving.

Frequently asked questions