Mexican Tinga de Pollo (Authentic Mexican Chicken)

Rich flavor and simple preparation are what make Mexican Tinga de Polo a family favorite meal. This Mexican chicken is loaded with herbs, spices, and tomato along with the tender shredded chicken to use as the base of a meal that is super versatile. It's a great choice for making in bulk and

Mexican chicken on a white plate with fork

Mexican Tinga de Pollo

There are many different recipes out there for Mexican chicken, but in my experience, this is closer to an authentic flavor than most. While I have had milder versions in authentic restaurants and taco stands, the richness of this recipe is really the important factor. Making your own fresh tomato sauce makes this better than most and perfect for use in a multitude of recipes.

If you like prefer the more American version of Mexican foods, you might prefer this instead. It's delicious and easy to make while being flavorful without the heat.

Do I Use Chicken Breasts or Chicken Thighs?

I use chicken breasts as that is what my family prefers. You can, however, use chicken thighs if that is your preference. Since you are shredding the chicken for this recipe, you can utilize a whole chicken, bone-in chicken, or boneless chicken. The only type of chicken I don't recommend using in this recipe is canned chicken as it disintegrates in the sauce and doesn't hold up well.

Mexican chicken on a white plate with fork

Can I Use This With Different Meats?

While it is technically used with chicken/pollo, I have used this same basic sauce method with other meats. The meat itself will soak up the flavors, and this rich tomato and spice mixture pairs well with chicken, turkey, pork, and beef.

My favorite way to use this with other meats is to use leftover shredded beef from a pot roast. It is a great way to turn that leftover meat into taco night deliciousness! It's also excellent to put over a pork roast for a spicy pulled pork taco.

What Ways Can I Use This in My Menu?

While some people eat this just with rice or by itself, it is created to use in other recipes or as part of a meal. In my house, it's a great choice for making on Sunday and using as part of meal prep throughout the week. You can even make it in much larger batches and freeze it for later. Below are a few of the things I like adding this chicken to for our meal plan.

Is Tinga de Polo Spicy?

The spice level of this recipe depends on how much of the chipotle you add into the sauce. The recipe would typically use an entire can of chipotle in adobo, but if you prefer a milder flavor, you can adjust to suit your preferences. Below is how I would rate the flavor and spice.

Two white plates topped with rice and Mexican chicken

Ingredients

Ingredients for mexican chicken on cutting board

Handy Kitchen Tools

How to Make Mexican Tinga de Pollo

In a medium stockpot, place chicken breasts and cover with water. Salt generously and bring to a boil over high heat. Once the water is boiling, cover and reduce to medium. Check occasionally and skim any foam off the top of the water as it cooks.

Cook the chicken for 15 minutes or until the internal temperature is 165°F.

Once the chicken is cooked, remove it from heat, drain the water (save for broth if desired), and set the chicken aside to cool.

While the chicken is cooking, place the tomatoes into a separate stock pot and cover them with water. Bring to a simmer over medium heat and cook for 8 minutes until soft, but not mushy. Remove from the water, and remove the peel if desired. Set aside.

Cooking tomatoes in black stockpot In a large skillet, heat the olive oil over medium heat and cook the onion until soft and translucent (5-6 minutes), stirring regularly.

Into a blender or food processor, add the peeled tomatoes, garlic cloves, salt, black pepper, and chiles (see note for the number of chiles to add). Blend until smooth.

Tomatoes and chile in blender

Pour the tomato mixture into the skillet with the onions.

Pouring tomato sauce into skillet

Add in the marjoram, oregano, and thyme then stir to combine.

Skillet with tomato sauce onions and spices

Reduce the heat to low and let the sauce simmer, stirring regularly, for 8 to 10 minutes until thickened. Taste and add additional salt or black pepper if desired.

Shred the chicken breasts and then add into the tomato sauce and stir to combine and coat well.

Simmer for an additional 1-2 minutes to heat through then serve.

Mexican chicken cooking in large skillet

More Delicious Recipes

We love Mexican flavors, and while many of these dishes are more of a Tex-Mex or Americanized version, they are still full of flavor and ideal for weeknight meals. Below are a few more delicious ideas inspired by the flavors found in most Mexican cuisine.

Yield: 8

This traditional delicious and rich Mexican tinga de pollo is a perfect choice for your next weeknight meal. Ideal for tucking into tortillas or serving over rice!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Instructions

In a medium stockpot, place chicken breasts and cover with water. Salt generously and bring to a boil over high heat. Once the water is boiling, cover and reduce to medium. Check occasionally and skim any foam off the top of the water as it cooks.
Cook the chicken for 15 minutes or until the internal temperature is 165°F.
Once the chicken is cooked, remove it from heat, drain the water (save for broth if desired), and set the chicken aside to cool.
While the chicken is cooking, place the tomatoes into a separate stock pot and cover them with water. Bring to a simmer over medium heat and cook for 8 minutes until soft, but not mushy. Remove from the water, and remove the peel if desired. Set aside.
In a large skillet, heat the olive oil over medium-heat and cook the onion until soft and translucent (5-6 minutes), stirring regularly.
Into a blender or food processor, add the peeled tomatoes, garlic cloves, salt, black pepper, and chiles (see note for the number of chiles to add). Blend until smooth.
Pour the tomato mixture into the skillet with the onions. Add in the marjoram, oregano, and thyme then stir to combine.
Reduce the heat to low and let the sauce simmer, stirring regularly, for 8 to 10 minutes until thickened. Taste and add additional salt or black pepper if desired.
Shred the chicken breasts and then add into the tomato sauce and stir to combine and coat well.
Simmer for an additional 1-2 minutes to heat through then serve.

Dinner For Two

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Tinga de Pollo

Mexican Tinga de Pollo (Authentic Mexican Chicken)