Tinga Poblana

Discover the bold, smoky flavors of Tinga Poblana, a classic Mexican dish that brings shredded chicken to life in a rich, spicy tomato-chipotle sauce. This hearty recipe combines tender chicken, sautéed onions, and garlic with a perfectly balanced blend of sweet tomatoes and smoky chipotle peppers in adobo sauce. Simmered to perfection with oregano and a touch of chicken broth, this dish serves as a versatile star of your plate—whether wrapped in warm tortillas for tacos, served atop fluffy rice, or accompanied by lime wedges and crumbled cotija cheese for a garnish that adds tangy brightness and texture. Perfect for weeknight dinners or a festive gathering, Tinga Poblana is as easy to prepare as it is delicious, with minimal ingredients and a prep time of just 20 minutes. Bring a taste of Mexico to your table with this flavorful, comforting classic!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 1 large white onion
• 3 pieces garlic cloves
• 4 medium tomatoes
• 2 pieces chipotle peppers in adobo sauce
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (optional, for garnish)
• 0.25 cup cotija cheese (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)
• 12 pieces tortillas (optional, for serving)

Directions

Step 1

Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until fully cooked, about 20 minutes. Remove the chicken from the pot, let cool slightly, and shred using two forks. Reserve 1 cup of the cooking liquid.

Step 2

While the chicken is cooking, finely slice the white onion and mince the garlic cloves. Set aside.

Step 3

Blanch the tomatoes by making a small 'X' on the bottom of each and placing them in boiling water for 1 minute. Remove, let cool slightly, and peel off the skins. Blend the peeled tomatoes with the chipotle peppers and 1 cup of chicken broth until smooth. Set aside.

Step 4

In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and sauté until softened and translucent, about 5 minutes.

Step 5

Add the minced garlic and sauté for another minute until fragrant.

Step 6

Pour the tomato-chipotle mixture into the skillet and stir well. Simmer the sauce for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 7

Add the shredded chicken, oregano, salt, and black pepper to the skillet. Stir to coat the chicken in the sauce and let it simmer for another 10 minutes, adding reserved chicken cooking liquid as needed to achieve your desired consistency.

Step 8

Taste the tinga and adjust seasoning with additional salt and pepper if necessary.

Step 9

Serve hot, garnished with fresh cilantro, crumbled cotija cheese, and lime wedges, if using. Pair with warm tortillas for tacos or serve over rice for a complete meal.

Nutrition Facts

Serving size	2341.9 grams (2341.9g)

Amount per serving	% Daily Value*
Calories	2909

Total Fat 96.70g	124%
Saturated Fat 32.40g	162%
Polyunsaturated Fat 17.20g
Cholesterol 339mg	113%
Sodium 6706mg	292%
Total Carbohydrate 338.70g	123%
Dietary Fiber 43.50g	155%
Total Sugars 38.50g
Protein 171.60g	343%

Vitamin D 0IU	0%
Calcium 1203mg	93%
Iron 26mg	144%
Potassium 2930mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 23.6%

Carbs: 46.5%