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Chicken Tinga


1 brown onion, chopped

1 clove garlic, smashed

2 tsp salt

6 skinless chicken breasts

2 Tbl olive oil

100g La Morena Chilpotle Peppers in Adobo (more if you would like extra spice)

2 tsp Tio Pablo Red Chilpotle Salt

I red onion, chopped

3 tomatoes, chopped

1 packet of Tio Pablo Corn Tortillas or rice


In a large pot, add salt, garlic and brown onion to 6 cups of water and bring to a boil.

Add the chicken breasts, cover and simmer for 20 minutes, until chicken cooked through.

Remove chicken breasts (do not discard water) and cool. With two forks, shred the chicken.

In a blender, add the boiled, brown onion and garlic, 2 chopped tomatoes, Tio Pablo Red Chilpotle Salt, La Morena Chilpotle Peppers in Adobo and 4 cups of the boiled water. Purée until smooth.

In a separate large pot, heat oil and sautée the red onion and remaining tomato. Add the chicken and the sauce. Simmer uncovered for 30 minutes, stirring occasionally.

Eat with corn tortillas or on a bed of rice. Serves 4-6


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