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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place chicken, onion, garlic, bay leaves, and salt in a pot.
Cover with water or broth and simmer for 25–35 minutes until tender.
Remove chicken, shred with two forks, and reserve about 1 cup of cooking liquid.
Blend tomatoes, chipotle peppers, adobo sauce, garlic, oregano, cumin, smoked paprika, and black pepper until smooth.
Heat olive oil in a large skillet.
Add sliced onions and cook over medium-low heat for 10–15 minutes until soft and lightly golden.
Add the blended sauce and simmer for 15 minutes until slightly thickened.
Add shredded chicken to the sauce.
Add reserved broth as needed until the sauce coats the chicken but isn’t dry.
Simmer another 10 minutes.
Taste and adjust salt, spice, or lime.
Spoon onto tostadas or warm tortillas.
Top with queso fresco, avocado, cilantro, crema, and lime.
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For a milder sauce, use fewer chipotle peppers.
Make the dish a day ahead to enhance the flavors.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used instead of thighs.
How long can I store the tinga?
You can refrigerate it for up to 3–4 days.
What can I use instead of queso fresco?
Feta cheese is a good substitute for queso fresco.
Is the smoked paprika necessary?
Smoked paprika is optional and can be omitted if desired.
How can I make the dish spicier?
Add more chipotle peppers or a dash of hot sauce to increase the spice level.
