Chicken tinga from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

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Accompaniments: Blissful corn torte; Refried beans (Frijoles refritos); Red rice (Arroz rojo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for chicken broth.

  • ashley_84p4kf on December 18, 2025

    This is a family favorite. I recommend a few things: 1. Cook your onions until they start to lightly caramelize for sweetness. 2. Season to taste. We double the spices. 3. This is critical: use the right canned chipotles. San Marcos is best. La Costeña is, in my opinion, gross. 4. Throw in a spoonful of sugar If you’re using out of season tomatoes. Boom. Done. Never a leftover to be found.

  • JLDuck on February 14, 2022

    I found the sauce rich and tasty far from bland. I suggest that you increase the amount of chipotle chilli. I did not give myself enough time to make the chicken as recommended but intend to make this again.

  • jay.moe on January 20, 2022

    This made a very large batch, but it freezes well. Used some of the leftovers to make quesadillas.

  • Rutabaga on May 05, 2019

    I didn't find this bland at all, but you do need to season to taste. Even if you don't want it to be too spicy, the chipotle is essential for giving it depth of flavor, and keep in mind that when you are mixing it with mild ingredients, like avocado and tortillas, any spiciness will be muted. I doubled the recipe, but only used two cups of chicken stock, although I could see adding more if you have the time to further cook it down. We used it as a taco filling, but I can't wait to try it in quesadillas and tortas.

  • twoyolks on December 04, 2015

    This was unfortunately just bland. There wasn't enough chile flavor from the chile en adobo.

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