Tinga Recipe

A few weeks back, I ate at this amazing hole in the wall Mexican restaurant. I ordered the chicken flautas (Meaning flute in English; they're rolled up, deep fried tacos.), and to my surprise, they were unlike anything I've ever had. At home, we typically fill flautas with plain chicken. The ones I ordered at the restaurant, were filled with a red chicken, and had a very distinct smokey flavor. I took to google, and discovered they were filled with tinga. (I knew what tinga was, but in my defense, I've only had it with chile, and no smokey flavor to speak of.) Since I loved the meat, I figured, why not try to make tostadas out of it? I found a recipe online, made the chicken, but it tasted horrible! :( The smokey flavor was there, but I made the mistake of putting vinegar in it. I dumped the sauce, recreated it with a few adjustments, and voila! Perfection.


1 5lb Package of your favorite cut of chicken (I prefer thighs.)
4 ripe on the vine tomatoes rough chopped
1 can diced tomatoes
1 can chile Chipotle
1 medium white onion thinly sliced
4 garlic cloves
5 tbs tomato consomme (Knorr)
Salt to taste
Olive oil
1 tbsp cumin
Package of tostadas

Sour Cream
Shredded Lettuce
Mexican Rice
Queso Fresco

Place the chicken in a deep stock pot, fill with water to cover. Add 1/2 sliced onion, 2 minced garlic cloves, 1 tbsp cumin, & 5 tbsp Tomato consomme. Boil until well done.

In a dutch oven, heat up a few tablespoons of olive oil on medium heat. Add the remainder of the sliced onion, 2 minced garlic cloves, a dash of salt, and saute until the onion is translucent. Once translucent, add the canned and fresh tomatoes. Saute until heated through, & then add a bit of the chicken stock and cook for a few minutes.

Remove dutch oven from heat, let cool for a few minutes. Once the mixture is slightly cooler (safer to handle), pour into a blender, add a can of chile Chipotle, and blend. When its completely blended, strain the mixture back into the dutch oven (Using chicken broth from the stock pot.), and cook on medium heat.

As its heating up, remove the chicken thighs, shred the meat, and place into the hot sauce. Add more chicken stock as needed, and cook until the sauce had thickened a bit. (The longer you cook the meat in the sauce, the more tastier it will be!)


Serve on a Tostada, and with the optional sides. Enjoy!


  1. Your blog is great!
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    Kisses & continues as its

    1. Thanks for stopping by! Can't wait to check it out =)

  2. This comment has been removed by a blog administrator.


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