Top Rated Chicken Tinga Recipes

Chicken tinga
Chef Juan Pablo Loza, from Maroma Resort in Mexico, created this recipe as one of his specialties. He describes it as a mix of whatever you have left in the refrigerator.
View Recipe
5

Tiny Tostadas of Smoky Chicken Tinga with Avocado and Aged Cheese
It’s rare to pass a restaurant, snack shop, or street stall in the Central Mexican town of Puebla without getting a whiff of the alluring aroma of shredded pork with smoky chipotle chile, tomato, and sweet onion. Tinga they call it, and they spoon it into soft tacos or crusty rolls. I like to serve tinga piled onto crispy tortillas (tostadas, tostaditas, or totopos, they call them), then top it with the typical Pueblan avocado and cheese. Tingas are often made with chicken, and occasionally chef Rick Bayless goes further afield, to shredded smoked fish or quail. This recipe comes from Negra Modelo. Click Here to See More Mexican Recipes
View Recipe
4

by
crabhappychick
This is a nice base that can be used many ways. On tostada shells topped with shredded lettuce, feta, green salsa & sour cream. Or try using in burritos or naked burritos...a base of rice, chicken tinga, cheese, black beans, corn, sour cream and lettuce. Good for nachos, too. Use tinga in place of taco meat! I understand this is an authentic Mexican recipe. You'll find yourself craving this!
0

by
NANCHE30
This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
0

by
Colleen Egan
Chef Juan Pablo Loza, from Maroma Resort in Mexico, created this recipe as one of his specialties. He describes it as a mix of whatever you have left in the refrigerator.
0

by
Caroline Russock
Piled high with beans, meat, avocado, shredded lettuce, salty cheese, and some sort of spicy sauce-slathered protein, few things are better than a great Mexican sandwich. Whether it's a torta or a cemita, these guys are equal parts quality and quantity. This Chicken Tingas Sandwich from The Big New York Sandwich Book begins with slow simmered chicken braised in chipotle vinegar adobo sweetened with Mexican Coke and juicy summer tomatoes, otherwise known as tingas. Once you've got your tingas ready to go, the buns (Mexican telera rolls if you can find them, sesame rolls if you can't) are spread with refried beans, stringy Oaxaca cheese, sliced avocados, shredded iceberg, and sprigs of either papalo or cilantro. Like any Mexican sandwich worth its salt, it's a messy one, best wrapped in deli paper and then sliced to prevent losing any of that great juicy, spicy chicken. As always with our Cook the Book feature, we have five (5) copies of The Big New York Sandwich Book to give away this week. Reprinted with permission from The Big New York Sandwich Book by Sara Reistad-Long and Jean Tang, copyright © 2011. Published by Running Press.
0

by
Richard Sandoval, Coastal Living JANUARY 2006
0