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Chicken Tinga

Servings 12 tacos


For the chicken

  • 3 lb chicken legs Thighs or drumsticks will also work
  • Salt to taste
  • 6 C Chicken broth
  • 1 Large onion, halved
  • 4 Garlic cloves whole, peeled
  • 1 Bay leaf Optional

For the sauce

  • 1 28 oz can Whole peeled tomatoes
  • 4 Chipotle peppers in adobo sauce Add more peppers for desired heat. Add all sauce from the can.
  • 1 Tbsp Mexican oregano


  • 2 Tbsp olive oil
  • 1 Large onion Sliced


  • Add chicken, salt, broth, onion, garlic, and bay leaf to pot and bring to a simmer
  • Simmer for 45-90 minutes, until chicken is fully cooked through and tender.
  • Remove chicken from broth. Set broth aside.
  • To a blender add tomatoes (without excess sauce/ water from the can), chipotles, adobo sauce, onion and garlic from the broth, and 1/2 cup broth to a blender. Blend until smooth. (more broth can be added if a thinner sauce is desired).
  • Remove chicken from bone and shred into bite sized pieces. Set aside.
  • Heat oil in a pan over medium heat. Add sliced onion and saute until softened - about 5 minutes.
  • Add sauce and stir to combine.
  • Add shredded chicken and stir to combine.
  • Simmer for at least 8 minutes, up to another hour. Remove from heat, serve immediately.