Mexican Chicken Tinga Recipe: Comfort in Adobo

Why You’ll Love This this Mexican Chicken Tinga

This Mexican Chicken Tinga brings together tender, hand-pulled chicken with a rich, smoky sauce that’s built from toasted spices and dried chilies—creating layers of flavor that’ll make your kitchen smell like the best kind of Mexican restaurant.

The beauty of this recipe lies in how it transforms simple boneless chicken thighs into something extraordinary through the magic of blooming whole spices like cumin seeds and mustard seeds right in the pot, then building that incredible sauce step by step.

You’ll love how forgiving this dish is too, since the slow braising process means your chicken comes out perfectly tender every time, and the final sauce reduction lets you control exactly how thick and concentrated you want those flavors to be.

Ingredients List

This chicken tinga recipe calls for a mix of pantry staples and some special dried chilies that’ll make all the difference in building those deep, smoky flavors.

• 2 tablespoons vegetable oil
• 1 tablespoon cumin seed
• 2 arbol chilies, dried
• 1 mulato chili, dried
• 1 ancho chili, dried
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground coriander
• 1 teaspoon black mustard seeds
• 2 teaspoons Mexican oregano
• 1 teaspoon fenugreek leaves
• 1 teaspoon black pepper
• 4 tablespoons butter
• 1 large onion, finely diced
• 4 garlic cloves, rough chop
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1 (28 ounce) can cherry tomatoes
• 2-3 lbs boneless chicken thighs
• 1 teaspoon chili powder
• 1/2 cup salsa, of choice
• 1 lime, juice of
• 2 tablespoons sour cream

Health & Ingredient Notes:

• Chicken thighs provide more flavor and stay tender during braising, plus they’re rich in protein and B vitamins
• The variety of spices like turmeric-family fenugreek and antioxidant-rich chilies add anti-inflammatory compounds
• Using cherry tomatoes gives you lycopene and vitamin C, while the garlic and onions contribute immune-supporting properties
• This recipe is naturally gluten-free and can easily be made dairy-free by swapping the butter for more oil and skipping the sour cream

Step by Step Directions

This authentic chicken tinga recipe builds layers of smoky, complex flavors through careful spice toasting and slow braising that results in tender, shreddable chicken in a rich tomato-based sauce. Using professional stainless steel cookware ensures even heat distribution and proper browning throughout the cooking process.

• Prep the chilies: De-seed the dried arbol, mulato, and ancho chilies, then tear them into small pieces.
• Toast the spices: Heat vegetable oil in a large Dutch oven over medium heat, add cumin seeds and torn chilies, cooking until cumin starts to sputter.
• Add aromatics: Add butter to melt, then stir in cloves, coriander, mustard seeds, Mexican oregano, fenugreek leaves, and black pepper, stirring constantly for 30-45 seconds.
• Cook the base: Add diced onions and salt to stop the frying process, cook until onions soften and begin to color, then add garlic and fry for 1 minute.
• Build the sauce: Stir in tomato paste and fry for 2 minutes, then add the canned cherry tomatoes and use a potato masher to mash everything into a puree.
• Reduce and concentrate: Cook the mixture until you can drag the masher across the bottom and leave a clear space.
• Add liquid and chicken: Pour in chicken broth, scrape the bottom of the pan, then add chicken thighs ensuring they’re covered with liquid (add water if needed).
• Braise the chicken: Cook until chicken is tender and easily shredded, then remove chicken to cool and hand-pull into shreds.
• Finish the sauce: Increase heat to high and reduce the remaining sauce by one-third, then return shredded chicken to the pot with chili powder.
• Final touches: Stir in salsa, lime juice, and sour cream, then season to taste with salt and additional lime juice as needed.

Substitutions and Variations

• Cherry tomatoes too fancy? A regular can of diced tomatoes does the job just fine, or fire-roasted tomatoes if you want to add another layer of smoky goodness.
• Fenugreek leaves sound like a foreign language? Skip them entirely or substitute with a tiny bit of maple syrup for that slightly sweet, nutty flavor they bring to the party.
• Craving extra richness? Add a square of dark chocolate with the tomatoes, or stir in some cream cheese instead of sour cream at the end for an ultra-creamy finish.

Additional Things to Serve With This Dish

This tinga is basically the Swiss Army knife of Mexican dishes – it goes with absolutely everything and makes you look like a culinary genius when really you just followed a recipe.

• Warm corn tortillas – because flour tortillas with tinga is like wearing socks with sandals, technically possible but why would you do that to yourself
• Mexican rice and refried beans – the holy trinity of Mexican comfort food that’ll have you loosening your belt by the second helping
• Fresh guacamole and pico de gallo – because if you’re going Mexican, you might as well go all the way and turn your kitchen into a proper taqueria
• Crispy tortilla chips – perfect for when you want to eat tinga like a dip, which honestly sounds pretty brilliant right about now
• Warm flour tortillas for burritos – okay fine, I take back what I said earlier, sometimes flour tortillas have their place in this world
• Over cilantro-lime rice – transforms this into a proper bowl situation that’ll make you feel healthy even though you’re probably going back for thirds
• Stuffed into bell peppers or sweet potatoes – for when you want to pretend you’re being all fancy and nutritious

Cooking Tips & Tricks (Chef’s Notes)

Trust me, after making this recipe more times than I care to admit, I’ve learned a few things the hard way so you don’t have to.

• Toast those dried chiles properly – they should smell amazing and get slightly puffed, but the second they start smoking, you’ve gone too far and basically just made expensive charcoal.
• Don’t skip the potato masher step – I know it seems weird, but this is what transforms your sauce from chunky mess to silky perfection, and frankly, it’s oddly therapeutic.
• Pull the chicken while it’s still warm – cold chicken is stubborn and will fight you every step of the way, turning what should be satisfying shredding into an arm workout nobody asked for.
• Reduce that sauce like your life depends on it – watery tinga is sad tinga, and nobody wants their tortilla turning into soggy disappointment.
• Taste and adjust at the end – more lime juice brightens everything up, extra salt makes the flavors pop, and if you’re feeling wild, a pinch of brown sugar balances out any bitter notes from overzealous chile toasting.
• Make extra because it freezes beautifully – future you’ll thank present you when you’re staring into the fridge wondering what magic you can pull off for dinner.
• Let it rest for 10 minutes before serving – I know waiting is torture when it smells this good, but the flavors need a moment to get acquainted properly.

Nutritional Facts

This hearty Mexican dish packs serious flavor while delivering solid nutrition that’ll fuel your day.

• Calories: Approximately 320-380 per serving (serves 6-8)
• Protein: 35-40g per serving thanks to those meaty chicken thighs
• Fat: 18-22g per serving (mostly from the chicken and butter, with heart-healthy benefits from the oil)
• Carbohydrates: 8-12g per serving, primarily from tomatoes and onions
• Fiber: 3-4g per serving from the chiles and vegetables
• Sodium: 650-800mg per serving (varies based on broth and salsa choices)
• Vitamin C: High content from tomatoes, lime juice, and chiles
• Iron: Excellent source from chicken thighs and dried chiles
• Potassium: Good source from tomatoes and chicken
• Antioxidants: Loaded with them from the variety of chiles and spices
• Capsaicin: Natural metabolism booster from the chiles
• Low carb friendly: Perfect for keto diets when served without tortillas
• Gluten-free: Naturally gluten-free when using certified GF broth

Fun “Did You Know?”

Ever wonder why chicken tinga tastes so authentically Mexican yet feels familiar to American palates?

I’ve found that tinga actually originated in Puebla, Mexico, where it traditionally used pork, not chicken. The dish gets its name from the Nahuatl word meaning “to shred.”

What’s fascinating is how tinga bridges Mexican tradition with American comfort food preferences. The smoky chipotle peppers I use create that distinctive flavor profile, while the slow-cooked, pulled texture mirrors beloved American barbecue.

This fusion explains why tinga tacos became so popular in the U.S. – it’s authentically Mexican yet satisfyingly familiar to American taste buds.