Entree: Mexico – Puebla – Tinga Poblana (Pueblan Tinga)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) cooked shredded chicken (from about 3 lb / 1.4 kg raw bone-in chicken)
- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, smashed
- 1 1/2 lb (700 g) ripe tomatoes, quartered (or 2 14-oz / 400 g cans diced tomatoes)
- 2-3 chipotle peppers in adobo, chopped, plus 1 tbsp (15 ml) adobo sauce (adjust to heat preference)
- 1 cup (240 ml) low-sodium chicken broth
- 1 bay leaf
- 1 tsp (5 ml) dried Mexican oregano (or regular oregano)
- 1/2 tsp (2.5 ml) ground cumin
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 12 small tostadas or 12 corn tortillas to warm (see note)
- 1 tbsp (15 ml) fresh lime juice (optional)
- For quick Mexican rice:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed
  - 2 tbsp (30 ml) vegetable oil
  - 2 cups (480 ml) chicken broth or water
  - 1/2 cup (125 ml) tomato puree or blended tomatoes (from above if available)
  - 1/2 tsp (2.5 ml) salt
- Toppings (to serve):
  - 2 cups (140 g) shredded cabbage or lettuce
  - 1 large avocado, sliced
  - 1/2 cup (120 g) Mexican crema or sour cream
  - 1/2 cup (60 g) crumbled queso fresco or cotija
  - 1/4 cup (15 g) fresh cilantro, chopped
  - Lime wedges

Instructions

Short Description:
Shredded chicken simmered in a smoky tomato-chipotle sauce with onions, served with warm tostadas or Mexican rice and simple toppings for a complete Pueblan main course.

Regional Notes:
This Puebla-style tinga highlights chipotle peppers in adobo and stewed tomatoes with sautéed onions, producing a smoky, slightly spicy sauce typical of central Mexico. It is commonly served piled on tostadas or alongside rice; this recipe includes both the tinga and a quick Mexican rice so it functions as a full entree.

1. If using raw chicken: place about 3 lb (1.4 kg) bone-in chicken (thighs and/or breast) in a pot, cover with water, add a pinch of salt, bring to a simmer and cook until cooked through, about 25–35 minutes; remove, cool slightly, and shred. Measure out 2 lb (900 g) cooked shredded chicken. If using leftover cooked chicken, skip to step 2.
2. In a blender, combine the tomatoes (or canned tomatoes), garlic, and the chopped chipotle peppers with 1 tbsp (15 ml) adobo sauce; blend until smooth. Taste and adjust heat by adding more or fewer chipotles.
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet or cazuela over medium heat. Add the sliced onion and cook, stirring, until softened and beginning to brown, about 8–10 minutes.
4. Add the shredded chicken to the pan and stir to combine with the onions; cook 2 minutes to warm through.
5. Pour the blended tomato-chipotle sauce over the chicken and onions. Add 1 cup (240 ml) chicken broth, the bay leaf, oregano, cumin, 1 tsp (5 ml) kosher salt, and 1/2 tsp (2.5 ml) black pepper. Stir to combine.
6. Bring to a simmer, reduce heat to medium-low, and cook, uncovered, stirring occasionally, until the sauce has thickened and flavors meld, about 15–20 minutes. If sauce reduces too far, add a splash more broth. Remove and discard bay leaf.
7. Stir in 2 tbsp (30 ml) vinegar and 1 tbsp (15 ml) fresh lime juice (if using); adjust seasoning with more salt or adobo to taste. Keep warm while you prepare rice and toppings.
8. For the quick Mexican rice: heat 2 tbsp (30 ml) vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, until pale golden, 4–5 minutes.
9. Stir in 1/2 cup (125 ml) tomato puree or blended tomatoes, 2 cups (480 ml) chicken broth (or water), and 1/2 tsp (2.5 ml) salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until rice is tender. Remove from heat and let rest 5 minutes, then fluff with a fork.
10. Warm tostadas or corn tortillas: if using tortillas, lightly fry or warm on a comal until pliable and crisp to make tostadas, or simply warm tortillas to serve as tacos.
11. Assemble: spoon generous portions of Tinga Poblana onto tostadas or serve alongside Mexican rice. Top with shredded cabbage or lettuce, sliced avocado, a drizzle of crema, crumbled queso fresco, chopped cilantro, and lime wedges.
12. Serve hot as a main course; leftover tinga keeps 3–4 days refrigerated and reheats well over low heat with a splash of broth.