3 ratings

Chicken Tinga Recipe

Chicken tinga
Colleen Egan

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.


  • 2 white onions, sliced
  • 3 tablespoons corn oil
  • 1 teaspoon brown sugar
  • 2 tablespoons canned chipotle chile purée
  • 1 tomato, chopped
  • ½ cup shredded chicken (or refried black beans, for a meatless option)
  • Dried oregano, to taste
  • Salt, to taste
  • Crispy tortillas, to serve
  • Lettuce, to serve
  • Sour cream, to serve
  • Fresh white cheese, to serve


Sauté the onion in a pan with the oil, add the brown sugar and cook for 1 minute. Add the chipotle purée and cook it for 1 minute more. Add the tomato and the chicken until became stew-like. Season the mix with a little oregano and salt. Serve it over crispy tortillas and add lettuce, sour cream, and fresh cheese.