Tinga de Pollo (Smoky Chipotle Chicken)

Poach the chicken

Put the chicken, onion half, salt and water in a large pot (water should cover the chicken by about 2 cm). Bring to a gentle simmer and cook for 20 minutes, until the chicken is cooked through. Keep 250 ml of the broth.

• 700 g chicken
• ½ white onion
• 1 tsp salt
• about 1.5 L water

✅ Done when: chicken is opaque throughout and reaches 74 °C / 165 °F

Shred the chicken

Let the chicken cool for a few minutes so it is safe to handle, then pull it apart finely into shreds using two forks.

• 700 g (cooked) poached chicken (from step 1)

Blend the sauce

Put the tomatoes, chipotles, adobo sauce and 125 ml of the chicken broth in a blender. Blend for about 1 minute, until smooth with no chunks.

• 500 g tomatoes
• 2–3, plus 1 tbsp sauce chipotle chillies in adobo
• 125 ml chicken broth (from step 1)

✅ Done when: sauce is smooth, with no visible pieces

Soften the onions

Heat the oil in a large frying pan over medium heat. Cook the sliced onions for about 8 minutes, stirring now and then, until soft and starting to turn golden. Add the garlic and cook for 1 minute more.

• 2 tbsp vegetable oil
• 2 sliced white onions
• 2 cloves garlic

✅ Done when: onions are soft and lightly golden

Simmer the tinga

Pour the sauce into the pan with the onions and add the oregano and bay leaf. Simmer for 5 minutes, then stir in the shredded chicken and cook for 5 minutes more, adding a splash of broth if it looks dry. It should be moist but not watery; taste and add more salt if needed.

• all blended sauce (from step 3)
• 1 tsp dried oregano
• 1 bay leaf
• 700 g (shredded) shredded chicken (from step 2)
• a splash, if needed chicken broth (from step 1)
• to taste salt

✅ Done when: sauce clings to the chicken and is thick, not watery

Serve

Spread the tostadas with refried beans, then top with the tinga, lettuce, crema, queso fresco and avocado.

• to serve tostadas, refried beans, lettuce, crema, queso fresco, avocado
• all tinga (from step 5)