Tinga de Pollo is a flavorful, versatile dish that combines shredded chicken with the smoky heat of chipotle peppers in adobo. Simmered with tomatoes, onions, and aromatic seasonings, this Puebla classic is a favorite filling for tostadas, tacos, and quesadillas. Fresh toppings like lettuce, avocado, and queso fresco make it both comforting and vibrant.

Ingredients

• 2 tablespoons vegetable oil (or lard for traditional flavor)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 (15 oz) can of crushed or diced tomatoes
• 2–3 chipotle peppers in adobo sauce (plus 1–2 tablespoons of the sauce)
• 1 bay leaf (optional, traditional)
• 2 pounds shredded cooked chicken (poached or rotisserie)
• Salt and black pepper, to taste
• Tostada shells or warm tortillas

Toppings (optional but traditional):

• Shredded lettuce
• Sliced avocado
• Crumbled queso fresco or cotija
• Mexican crema or sour cream
• Salsa verde or pico de gallo

Directions

1. Heat oil in a large skillet or saucepan over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 more minute.
2. Blend tomatoes with chipotle peppers and adobo sauce until smooth.
3. Pour the tomato-chipotle sauce over the onions. Add bay leaf and simmer for 5 minutes to allow flavors to meld.
4. Stir in shredded chicken. Season with salt and pepper. Reduce heat, cover, and simmer gently for 20-30 minutes, until the sauce thickens and coats the chicken. Remove bay leaf before serving.
5. Serve on tostadas or tortillas. Add your favorite toppings like lettuce, avocado, queso fresco, and crema.