Tinga de Pollo

Name: Tinga de Pollo
Yield: serves
Ingredients: 16 cups water; 2 1/2 cups dried hibiscus; 1 cinnamon stick, ideally Mexican, broken into pieces; Sugar, to taste (start with 1 cup)

servings

7-10

Prep

cook

Last updated on

February 24, 2026

When my family moved to Mexico City in 2012, we were living in Nezahualcóyotl, more specifically in Bosques de Aragón. Just three houses down from us, an older woman made only one thing: quesadillas de tinga. She worked from a tiny setup in front of her house, tucked behind a huge comal with the ring of oil in the center where the quesadillas would fry until perfectly golden.

The first time I tried her tinga, something in my brain just clicked. I didn’t have much spice tolerance yet, so I’d sit there eating with my nose running, absolutely on fire, completely unable to stop. That combination of smoky tomatoes, soft onions, and chipotle heat became the flavor I’ve been addicted to ever since.

And yes, it’s a simple recipe. So simple that many people have teased me for loving it so much. It’s like someone becoming deeply moved by a burger. Everyone else is thinking, “It’s good… but calm down.” But sometimes the simplest things hit you at the exact right moment, and they stay with you.

Once I married into the family, I realized I had joined a group of women who make incredible food, including tinga, of their own. They cook with so much instinct and heart, and learning their way of making it has been one of the best parts of becoming part of this family. So while tinga always reminds me of that woman in Bosques de Aragón, this recipe carries the flavors and techniques I learned from the women I love.

There is one more thing to love about tinga. Because it is so onion-forward, the chicken goes much farther than you expect. You can adjust the amount of chicken based on what you have. Slightly reduce the tomatoes and increase the onions to make up for less meat. The flavor stays amazing, which makes this a fantastic budget meal when you want to stretch the meat without sacrificing flavor.

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Notes & Tips

Heat level: Add more chipotle for a smokier, spicier tinga.
Optional Chicken Bouillon: Some cooks like adding a little powder to their tinga for extra savoriness. It’s a common shortcut in many Mexican kitchens and it does boost umami because of the MSG. We don’t use it but, if enjoy the taste, you can add 1-2 teaspoons to the blender with the tomatoes and chipotle.
Chicken: Rotisserie chicken works beautifully and absorbs the sauce quickly.
Texture: If the sauce gets too thick, add a splash of chicken broth.
Serving ideas: Tostadas, quesadillas, burrito bowls, or straight from the fridge the next morning.

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Close-up of a chicken tinga tostada garnished with crema, lettuce, and red onion on a black plate.

Mains

Tinga de Pollo

serves

7-10

prep in

minutes

cook for

minutes

Ingredients

3-4 chicken breasts (or 1 whole rotisserie chicken, shredded)
3 lbs Roma tomatoes (about 10–12 medium)
2 onions, sliced into thin half‑moons
1-2 2oz cans of chipotles in adobo, to taste
Half a head of garlic, peeled
2 tbsp avocado oil, for sauteeing
salt, to taste or 1-2 tsp chicken bouillon powder (optional)

Optional aromatics for boiling chicken:

1 onion
1–2 bay leaves
1 sprig thyme
1 head of garlic, peeled

Directions

1. Cook the Chicken

If using raw chicken, place the breasts in a pot with the onion chunk, bay leaves, thyme, and enough water to cover. Bring to a gentle boil and skim off any foam that rises to the top. Cook until the chicken is tender. Remove and let cool slightly, then shred and set aside. If using rotisserie chicken, simply shred the meat.

2. Prepare the Tomatoes (Choose One Method)

A. Boiled Tomatoes

Place the Roma tomatoes in a pot and cover with water. Simmer over medium heat until the skins wrinkle and the tomatoes feel soft when pressed, about 15 to 20 minutes.

B. Roasted Tomatoes

Place the tomatoes on a comal over medium to medium-high heat and rotate every so often until blackened and blistered on all sides. This gives the sauce a deeper, slightly sweeter flavor.

3. Blend the Sauce

Transfer the cooked or roasted tomatoes to a blender. Add the peeled garlic (half or a full head, your choice), 1 to 2 chipotles plus a spoonful of adobo sauce, and salt to taste. Blend until smooth. Taste and adjust salt and heat. Set aside.

4. Cook the Onions

Heat a couple of tablespoons of oil in a wide pot over medium heat. Add the sliced onions and cook slowly until translucent and softened, about 8 to 10 minutes.

5. Combine Everything

Add the shredded chicken to the pot and cook for 2 to 3 minutes. Pour the tomato chipotle sauce over the chicken and onions. Stir well. Lower the heat and simmer uncovered for about 15 minutes, or until the sauce thickens slightly and clings to the chicken. Taste and adjust seasoning.