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Tinga de pollo

Chicken Tinga

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 This 'chicken tinga' is a slow cooking, yet simple, recipe that brings out the flavours and aromas of tomatoes🍅 and chipotle🌶 It is a crowd-pleaser that brings friends and family around the table.
Print Recipe
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings4 people


  • 1 kg free-range chicken thighs
  • 1 bouquet-garni made out of 5 peppercorns, 5 cloves and 3 bay leaves
  • 5 brown onions sliced
  • 7 garlic cloves sliced
  • 2 kg tomatoes truss or roma, cut in four
  • 2 tbsp chipotle chilli in adobo add more for extra heat
  • 1 fresh iceberg lettuce chopped
  • 200 ml sour cream stir rapidly until thinned and runny
  • 12 nixtamal corn tortillas from La Tortilleria
  • salt to taste


  • Seal the chicken in a hot pan for 3 minutes each side and place it on a baking tray.
    Tinga de pollo
  • For the salsa, puree the tomatoes in a blender.
  • In a pot with hot oil, sauté the onions and the garlic until translucent.
    Tinga de pollo
  • Add the pureed tomatoes, chipotle chilli, and bouquet garni to the pot.
    Tinga de pollo
  • Cook the sauce for 10 minutes over medium heat.
  • Once the sauce is cooked add it to the baking tray with the chicken.
    Tinga de pollo
  • Cover the baking tray with baking paper and foil.
  • Place it in the oven at 180 degrees for 1 ½ hours until the chicken is soft.
  • Shred the chicken when is still hot.
    Tinga de pollo
  • To make a Tinga de Pollo tacos, reheat the corn tortillas on a very hot frying pan for 8 to 10 seconds either side. Wrap the tortillas in aluminium foil, a thick tea towel or a ‘tortillerio’ for a few minutes; this step helps soften them further.
    Tinga de pollo
  • Place some of the Tinga on each tortilla, top with the shredded lettuce and garnish with the thinned cream.
  • Enjoy!