How to Make Chicken Tinga (Shredded Spicy Chicken)

Chicken-Tinga-Shredded-Spicy-Chicken

Are you entertaining this Labor Day weekend and want to keep your menu simple? Try chicken tinga for a perfect end-of-summer fiesta. The spicy, smoky-sweet chipotle chile sauce called tinga transforms plain chicken into something downright addictive. Tinga translates to “kinda spicy” in Spanish. Tuck the shredded spicy chicken into tacos or pile it onto crisp corn tortillas for tostadas.

My original chicken tinga recipe is one of my most popular recipes on the blog and I’m excited to finally share a video of how to make this simple, but very traditional Mexican dish.

This recipe is made using Crisco® Organic Refined Coconut Oil instead of canola oil to sauté the veggies. It is an easy 1:1 substitute in recipes calling for butter, margarine, and other oils, making it a go-to pantry staple. It has no coconut aroma or flavor, offering maximum cooking versatility without changing the taste of your food. It is made from naturally sourced coconut oil, Certified USDA Organic, and contains no GMOs.

I’m teaming up with Crisco® to help inspire home cooks with new recipes and cooking and baking tips using Crisco® products. Visit Crisco.com to find sweet and savory recipe ideas to help inspire you in the kitchen! You can also search #CriscoCreators on social media to see what my fellow Crisco Creators have been whipping up this summer.

If you have made this muy bueno recipe before or if you plan to make it soon I’d love to hear from you in the comments below.

chicken-tinga-tacos-tostadas

Chicken Tinga (Shredded Spicy Chicken)

Ingredients:

  • 6 cups water
  • 2 pounds skinless, boneless chicken breasts
  • 4 teaspoons salt, divided
  • 1 whole clove garlic
  • 1 medium yellow onion, quartered
  • 1 large vine-ripened tomato, quartered
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 1/4 cup Crisco® Organic Refined Coconut Oil
  • 1 large yellow onion, chopped
  • 3 large vine-ripened tomatoes, chopped
  • 1 clove garlic, chopped
  • 12 corn tortillas or packaged flat tostada shells
  • Oil for cooking tostadas

Toppings (optional):

  • 1 head iceberg lettuce, finely shredded
  • 3 avocados, pitted, peeled, and sliced
  • 2 cups queso fresco or Cotija cheese, crumbled
  • 2 cups crema Mexicana or sour cream
  • 2 cups salsa of your choice
  • 6 radishes, sliced

Directions:

  1. In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, whole clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Remove the chicken, garlic, and onion from the broth and allow to cool. When the chicken is cool, shred it. Reserve chicken and broth.
  2. In a blender, put the boiled onion and garlic clove, the quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.
  3. Heat the coconut oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes. Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
  4. Add the shredded chicken, the chipotle sauce from the blender, and more chicken broth if it is too dry. Bring to a boil, reduce heat, and simmer for 20 minutes. Add salt to taste.
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As a participant of a Crisco Ambassador Program, I’ve received compensation for my time and product samples for review purposes. Opinions are my own.