Shredded Chicken Tinga Recipe

Cook the Chicken

In a large pot, heat olive oil over medium heat. Add the chicken breasts and sear on both sides until golden brown, about 5-7 minutes. Remove and set aside.

Sauté Onions and Garlic

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Add Sauce Ingredients

Add chipotle peppers, tomato sauce, piloncillo, cumin, salt, and pepper to the pot. Stir to combine.

Simmer with Chicken

Return the chicken breasts to the pot. Cover and simmer over low heat for 20-25 minutes until the chicken is cooked through. Remove chicken and shred using two forks.

Combine Chicken with Sauce

Return the shredded chicken to the pot and mix well with the sauce. Cook for an additional 5 minutes. Remove from heat.

Mix Ingredients

In a small bowl, combine mayonnaise, piloncillo, and lime juice. Whisk until smooth and well combined. Set aside.

Prepare Pickle Mixture

In a small saucepan, combine white vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve.

Pickle the Onions

Place thinly sliced red onion in a glass jar and pour the vinegar mixture over the onions. Let sit for at least 30 minutes before using.

Assemble the Dish

To serve, layer shredded chicken tinga on a plate. Top with pickled red onion, cotija cheese, lettuce, and a drizzle of crema.