Chicken tinga tostadas, tacos and chips—oh, my!
The first time I tried chicken tinga, I was at a family reunion. We were all out on the farm having a good ol’ time, swimming, enjoying the sun, and cooking in the outdoor kitchen. I remember when my cousin Denise walked out with the dish, the savory smells of chicken, melted cheese and adobo sauce following behind her. I stopped what I was doing and followed her to the table… and I wasn’t the only one!
The next thing you know, we were breaking out the margarita maker and my mother in law, Marie, was whipping up a batch of salsa and guac. We served it all up with tortilla chips, but you can also make tacos and tortas with chicken tinga. Traditionally, it’s served on a tostada with some refried beans, fresh cream, and all the fixings.
Chicken tinga is the perfect recipe for parties—it’s DIY and everyone loves it!
My Chicken Tinga recipe is the perfect dish for any casual get-together, because it’s delicious, easy to make, and feeds a lot of people. Its name might sound a little exotic to some of my fellow midwesterners out there, but I’ll give you the inside scoop on how to make this stuff right.
Chipotle peppers in adobo sauce makes for the best chicken tinga recipe. Period.
The secret ingredient in a good chicken tinga is the chilies. Packing your adobo sauce with good chipotle peppers gives it its distinctive, smoky flavor—and the sauce makes the flavor of the peppers more rich. Now that’s teamwork. Spicy fun fact: chipotle peppers are just ripe jalapeños that have been smoked and dried. Did you know that jalapeños turn red when they’re fully ripened?
I start with just two chipotle peppers in my adobo sauce, then add more to taste. Don’t be fooled—those little guys can really pack a punch!
Serve your chicken tinga tostadas, tacos or appetizer with a few garnishes to finish off.
You can enjoy chicken tinga on tostadas, in tacos or served in a large platter with tortilla chips garnished with shredded lettuce, crumbled queso fresco, diced avocados, and sour cream. There are no rules here, my Chicken Tinga can also be used as a taco salad, over rice, in a torta, or any sandwich—provecho!