Tinga Poblana is one of the most iconic dishes in Mexican gastronomy. Its unmistakable smoky and mildly spicy flavor, combined with the tenderness of shredded chicken, makes it a versatile recipe that can be enjoyed on tostadas, in tacos, or even with rice.

In this article, we’ll explore the history of poblano tinga, its origins, and, of course, how to prepare it at home with a traditional recipe.

The Origin of Tinga Poblana

Tinga Poblana originates from the state of Puebla, a region in Mexico renowned for its rich culinary tradition. Puebla is home to emblematic dishes such as mole poblano and chiles en nogada, and tinga is no exception.

Although there is no exact record of its creation, it is known that the tinga Poblana recipe has colonial roots and has been passed down from generation to generation. The name “tinga” comes from Nahuatl and refers to a mixture of chopped or shredded ingredients. Originally, it was made with beef or pork, but over time, the most popular version became the chicken tinga, as it is lighter and more accessible for any type of meal.

Ingredients for Tinga Poblana

The base of the tinga Poblana recipe is a tomato sauce with a smoky touch provided by chipotle peppers. Here’s a list of ingredients you’ll need to prepare this delicious dish:

Main Ingredients:

• 2 cooked and shredded chicken breasts
• 4 large ripe tomatoes
• 1 large onion
• 2 garlic cloves
• 2 chipotle peppers in adobo sauce (adjust according to your spice preference)
• 1 cup of chicken broth
• 1 tablespoon of vegetable oil
• Salt and pepper to taste
• 1 teaspoon of dried oregano
• 1 bay leaf

To Serve:

• Corn tostadas
• Mexican crema
• Crumbled fresh cheese
• Sliced avocado

How to Prepare Tinga Poblana

Making tinga Poblana is simple and won’t take too much time. Follow these steps to achieve a delicious and authentic tinga:

Step 1: Prepare the Sauce

• In a pot of boiling water, cook the tomatoes for about 5 minutes until the skin begins to peel off.
• Remove the tomatoes from the water, peel them, and blend them with the chipotle peppers, garlic, and chicken broth until smooth.

Step 2: Sauté the Onion

• Slice the onion into thin julienne strips and sauté in a large pan with a tablespoon of oil over medium heat until translucent.

Step 3: Cook the Tinga

• Pour the sauce over the sautéed onion and cook over medium heat for a few minutes. Add salt, pepper, oregano, and the bay leaf.
• Stir in the shredded chicken and mix well to coat it in the flavorful sauce.
• Let it simmer for 10-15 minutes until the mixture thickens slightly and the flavors meld together.

Step 4: Serve and Enjoy

• Serve the tinga poblana on corn tostadas and top with crema, fresh cheese, and avocado.

Variations and Recommendations

Although the classic tinga poblana recipe is made with chicken, you can also find versions with beef or even tuna for a lighter option.

If you prefer a bolder flavor, add more chipotle peppers or even a pinch of cumin for a spiced touch. Besides tostadas, you can also serve tinga with warm corn tortillas to make tacos or over a bed of white rice.

Poblano tinga is a dish rich in history, flavor, and tradition that has won hearts both in and outside of Mexico. Its simple preparation and unmatched taste make it an ideal choice for any occasion.At La Taquería de Birra, we’ve been experts in tacos and Mexican cuisine since 1989. Come and enjoy high-quality tinga poblana tacos or order them for pickup or delivery at our locations on C/ Don Pedro, 11 or Plaza de las Comendadoras, 2.