35+ Deliciously Easy Authentic Mexican Tinga Recipes for Every Taste

Mexican cuisine is known for its vibrant flavors, rich history, and diverse ingredients.

Among its many beloved dishes, tinga stands out as a favorite for its smoky, tangy, and spicy flavor profile.

This versatile dish, traditionally made with chicken or pork, can be adapted to include a variety of ingredients, making it a perfect choice for any palate.

Whether you’re a meat lover, a vegetarian, or someone seeking to try something new, these 35+ authentic Mexican tinga recipes will surely inspire you to explore the unique, bold flavors of Mexico.

Tinga is a Mexican dish made with meat or vegetables simmered in a chipotle-infused tomato sauce.

The smoky heat of the chipotle, combined with the sweet-tangy taste of tomatoes and onions, creates a mouthwatering meal that’s perfect for tacos, burritos, or even served over rice.

Over time, many variations of tinga have emerged, and we’ve compiled a collection of over 35 authentic recipes for you to try.

From traditional chicken and pork to innovative vegetarian and seafood options, there’s a tinga recipe for everyone.

Let’s dive into these delicious, flavorful dishes that will transport your taste buds straight to Mexico!

35+ Deliciously Easy Authentic Mexican Tinga Recipes for Every Taste

Whether you’re hosting a taco night with friends, preparing a hearty dinner for your family, or just looking to explore the diverse flavors of Mexican cuisine, these 35+ authentic Mexican tinga recipes offer something for every occasion.

From the classic chicken and pork versions to creative takes like shrimp, sweet potato, and cauliflower tinga, there’s no shortage of ways to enjoy this iconic dish.

The combination of smoky chipotle, tender meat or vegetables, and the perfect balance of spices will have you coming back for more.

So, grab your ingredients and start experimenting—Mexican tinga is sure to become a staple in your culinary repertoire!

Chicken Tinga (Tinga de Pollo)

Chicken Tinga is a classic Mexican dish originating from Puebla, known for its smoky, spicy, and slightly sweet flavors. Made with shredded chicken, onions, and a rich tomato-chipotle sauce, it’s a versatile dish that pairs wonderfully with tostadas, tacos, or rice. This hearty recipe is perfect for family dinners, gatherings, or meal prep, as it reheats beautifully and tastes even better the next day.

Ingredients:

• 2 large chicken breasts (or 3 cups shredded chicken)
• 3 medium tomatoes, chopped
• 1 medium white onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup chicken broth
• Salt and pepper to taste
• Tostadas, avocado slices, and crema for serving

Instructions:

1. Cook the chicken: Boil the chicken breasts in a pot with salted water until cooked through (about 15–20 minutes). Once cooled, shred the chicken using two forks and set aside.
2. Prepare the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and chicken broth. Blend until smooth.
3. Cook the onions: Heat the oil in a large skillet over medium heat. Sauté the sliced onions until they are soft and translucent.
4. Simmer the sauce: Pour the blended sauce into the skillet with the onions. Add oregano, cumin, salt, and pepper. Simmer for 5–7 minutes to let the flavors meld.
5. Combine chicken and sauce: Add the shredded chicken to the skillet and stir to coat it evenly with the sauce. Simmer for another 5 minutes.
6. Serve: Spoon the Tinga onto tostadas and garnish with avocado slices and crema.

Chicken Tinga is a true crowd-pleaser that embodies the bold and comforting flavors of Mexican cuisine. The smoky chipotle and savory tomato base balance perfectly with the tender chicken, creating a dish that’s both simple and impressive. Whether enjoyed as a tostada topping or stuffed into tacos, Chicken Tinga will quickly become a household favorite.

Beef Tinga (Tinga de Res)

Beef Tinga takes the traditional tinga concept and elevates it with the rich and hearty flavor of shredded beef. This recipe is a wonderful way to explore the versatility of Mexican cuisine, offering a smoky, savory dish that’s perfect for burritos, enchiladas, or simply over rice. Ideal for slow cooking, this recipe rewards you with deep, robust flavors that only improve with time.

Ingredients:

• 2 pounds beef chuck roast (or brisket)
• 3 medium tomatoes, diced
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup beef broth
• Salt and pepper to taste
• Warm tortillas and fresh cilantro for serving

Instructions:

1. Cook the beef: In a slow cooker, combine the beef, 1/2 of the sliced onion, beef broth, and a pinch of salt. Cook on low for 6–8 hours or until the beef is tender and easily shredded. Shred the beef and reserve 1/2 cup of the cooking liquid.
2. Prepare the sauce: Blend the tomatoes, chipotle peppers, garlic, and reserved cooking liquid until smooth.
3. Sauté onions and spices: Heat the olive oil in a skillet over medium heat. Sauté the remaining sliced onions until softened. Stir in smoked paprika, cumin, and chili powder.
4. Simmer the sauce: Add the blended sauce to the skillet and cook for 5 minutes. Adjust seasoning with salt and pepper.
5. Combine beef and sauce: Stir the shredded beef into the sauce. Simmer for 10 minutes, allowing the flavors to meld.
6. Serve: Serve Beef Tinga in tortillas with fresh cilantro, or use it as a filling for enchiladas.

Beef Tinga is a robust and satisfying dish that highlights the depth of Mexican flavors. Slow-cooked beef infused with smoky chipotle and warm spices is both comforting and celebratory, making it an ideal centerpiece for family meals or festive occasions. This dish promises to leave a lasting impression on everyone at your table.

Vegan Tinga (Tinga Vegana)

Vegan Tinga offers a plant-based twist on the traditional recipe, substituting jackfruit or mushrooms for meat while maintaining the iconic smoky and tangy flavors. This dish is perfect for vegans, vegetarians, or anyone looking to incorporate more plant-based meals into their diet. It’s equally as satisfying and flavorful as the classic versions, making it a hit with everyone.

Ingredients:

• 2 cans of young green jackfruit (or 3 cups shredded oyster mushrooms)
• 3 medium tomatoes, diced
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup vegetable broth
• Salt and pepper to taste
• Corn tortillas, pickled red onions, and avocado for serving

Instructions:

1. Prepare the jackfruit: Drain and rinse the jackfruit. Use a fork to shred it into smaller pieces. If using mushrooms, shred them by hand.
2. Make the sauce: Blend the tomatoes, chipotle peppers, garlic, and vegetable broth until smooth.
3. Cook the onions: Heat the oil in a skillet over medium heat. Sauté the onions until translucent.
4. Add the jackfruit/mushrooms: Stir the jackfruit or mushrooms into the skillet and cook for 5 minutes.
5. Simmer the sauce: Pour the sauce over the mixture. Add smoked paprika, oregano, cumin, salt, and pepper. Simmer for 10 minutes, allowing the flavors to combine.
6. Serve: Serve Vegan Tinga in corn tortillas topped with pickled red onions and avocado slices.

Vegan Tinga proves that plant-based meals can be just as flavorful and fulfilling as their meat-based counterparts. With its rich, smoky chipotle-tomato sauce and tender jackfruit or mushrooms, this recipe is a delightful and inclusive way to enjoy the essence of Mexican tinga. Perfect for gatherings or weeknight dinners, it’s sure to become a staple in your recipe repertoire.

Pork Tinga (Tinga de Puerco)

Pork Tinga is a flavorful variation of the classic tinga, featuring tender pork shoulder cooked in a rich and smoky tomato-chipotle sauce. The pork’s natural richness is balanced perfectly by the smoky chipotle and tangy tomatoes, creating a dish that is both comforting and bold. Perfect for tacos, burritos, or served over rice, Pork Tinga brings a little extra indulgence to your table.

Ingredients:

• 2 pounds pork shoulder, cut into chunks
• 3 medium tomatoes, diced
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup pork broth or water
• Salt and pepper to taste
• Corn tortillas, radishes, and cilantro for serving

Instructions:

1. Cook the pork: In a large pot, add the pork shoulder with enough water to cover. Bring to a boil, then reduce the heat and simmer for 1–1.5 hours until the pork is tender and easy to shred. Remove the pork from the pot and shred it using two forks, reserving 1 cup of the cooking liquid.
2. Prepare the sauce: Blend the tomatoes, chipotle peppers, garlic, and reserved cooking liquid until smooth.
3. Sauté the onions and spices: In a large skillet, heat the olive oil and sauté the onions until they are soft. Stir in oregano, cumin, and cinnamon, cooking for another 1–2 minutes.
4. Simmer the sauce: Pour the blended sauce into the skillet and simmer for 5 minutes to deepen the flavors.
5. Combine pork and sauce: Add the shredded pork to the skillet and stir to coat. Simmer for 10 minutes, adding salt and pepper to taste.
6. Serve: Serve Pork Tinga on warm corn tortillas, topped with radishes, cilantro, and a squeeze of lime.

Pork Tinga is an irresistible dish that brings together rich, smoky, and spicy flavors in one delicious package. The pork’s tender texture, combined with the deep, smoky chipotle sauce, makes this dish an unforgettable favorite. Whether served in tacos or as a topping for rice, Pork Tinga is a versatile and comforting dish that will delight your taste buds.

Fish Tinga (Tinga de Pescado)

Fish Tinga is a lighter, fresher take on the traditional tinga, using flaky white fish like tilapia or cod. The smoky chipotle and tangy tomato sauce still shine, but the fish provides a delicate contrast to the richness of the sauce. This dish is perfect for seafood lovers and offers a fresh yet hearty alternative to the classic meat-based tinga. Serve it with a side of rice, or enjoy it in tacos for a refreshing twist.

Ingredients:

• 1.5 pounds white fish fillets (such as tilapia, cod, or snapper)
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup fish or vegetable broth
• Salt and pepper to taste
• Warm tortillas, cilantro, and lime wedges for serving

Instructions:

1. Cook the fish: In a skillet over medium heat, cook the fish fillets until they are cooked through and easily flake apart. Remove the fish from the skillet, flake it with a fork, and set aside.
2. Prepare the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and broth. Blend until smooth.
3. Sauté the onions: In the same skillet, heat olive oil and sauté the sliced onions until softened.
4. Simmer the sauce: Pour the blended sauce over the onions, adding oregano, cumin, salt, and pepper. Simmer for 5 minutes, allowing the sauce to thicken.
5. Add the fish: Gently stir the flaked fish into the sauce and cook for another 2–3 minutes, allowing the fish to soak up the flavors.
6. Serve: Serve Fish Tinga in warm tortillas, garnished with cilantro and lime wedges for a bright, refreshing finish.

Fish Tinga offers a fresh, light, and flavorful alternative to the traditional tinga. The delicate fish, combined with the smoky and spicy sauce, creates a perfect balance that’s both satisfying and refreshing. Whether you enjoy it in tacos, tostadas, or over rice, Fish Tinga brings a unique twist to your Mexican meal repertoire.

Mushroom Tinga (Tinga de Setas)

Mushroom Tinga is a vegetarian version of the classic dish, made with meaty mushrooms that absorb the delicious, smoky tomato-chipotle sauce. It’s a great choice for those looking for a hearty, plant-based meal without sacrificing flavor. The mushrooms provide a satisfying texture, making this dish perfect for tacos, burritos, or served over a bed of rice.

Ingredients:

• 2 cups sliced mushrooms (such as cremini, portobello, or oyster mushrooms)
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh tortillas, avocado, and cilantro for serving

Instructions:

1. Prepare the mushrooms: In a large skillet, heat the vegetable oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
2. Prepare the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and vegetable broth. Blend until smooth.
3. Sauté the onions and spices: In the same skillet, sauté the onions until softened. Add smoked paprika, oregano, and cumin, cooking for 1–2 minutes until fragrant.
4. Simmer the sauce: Pour the blended sauce into the skillet with the onions and mushrooms. Simmer for 5–7 minutes, allowing the sauce to thicken and the flavors to meld.
5. Season and adjust: Season with salt and pepper to taste. If the sauce becomes too thick, add a little more vegetable broth to reach your desired consistency.
6. Serve: Serve Mushroom Tinga in fresh tortillas, topped with avocado slices and cilantro.

Mushroom Tinga is a flavorful and satisfying plant-based alternative to the classic tinga. The meaty texture of the mushrooms paired with the smoky, spicy sauce makes it a perfect choice for anyone looking for a vegetarian option that doesn’t skimp on taste. Enjoy it in tacos, tostadas, or over rice for a delicious and filling meal.

Turkey Tinga (Tinga de Pavo)

Turkey Tinga is a delicious and slightly lighter alternative to chicken or pork tinga, offering lean turkey meat with the same rich, smoky, and tangy sauce. This dish, perfect for those who love bold flavors but are looking for a healthier option, can be served as a filling for tacos, burritos, or over a bed of rice. The turkey absorbs the smoky chipotle sauce, making it just as satisfying as the classic versions but with a unique twist.

Ingredients:

• 2 pounds turkey breast or thigh, cooked and shredded
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 cup turkey or chicken broth
• Salt and pepper to taste
• Fresh tortillas, lettuce, and crema for serving

Instructions:

1. Cook the turkey: Boil or roast the turkey breast or thigh until fully cooked. Shred the turkey into small pieces and set aside.
2. Prepare the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and broth. Blend until smooth.
3. Sauté the onions: In a large skillet, heat the oil and sauté the sliced onions over medium heat until softened and slightly caramelized.
4. Simmer the sauce: Add the blended sauce to the skillet with the onions and stir in oregano, cumin, salt, and pepper. Let it simmer for 5 minutes.
5. Combine turkey and sauce: Stir the shredded turkey into the sauce and cook for an additional 10 minutes, allowing the flavors to fully combine.
6. Serve: Serve Turkey Tinga in tortillas with a topping of fresh lettuce, crema, and a squeeze of lime.

Turkey Tinga offers a lighter but just as flavorful version of the traditional tinga, with tender turkey meat absorbing the smoky chipotle sauce. It’s a fantastic option for those who are looking for a healthy alternative without compromising on taste. Whether served in tacos or atop rice, Turkey Tinga is sure to please a crowd and become a go-to dish in your meal rotation.

Sweet Potato Tinga (Tinga de Camote)

Sweet Potato Tinga is a delicious and healthy vegetarian option that captures the essence of the traditional tinga while offering a slightly sweet twist. The sweetness of the tender sweet potatoes balances beautifully with the smoky chipotle sauce, making this dish not only flavorful but also comforting. It’s a great option for those seeking a hearty, plant-based meal, and it can be served in tacos, burritos, or over quinoa.

Ingredients:

• 3 large sweet potatoes, peeled and diced
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh tortillas, cilantro, and avocado for serving

Instructions:

1. Cook the sweet potatoes: In a large pot, bring salted water to a boil. Add the diced sweet potatoes and cook for 10–12 minutes until they are fork-tender. Drain and set aside.
2. Prepare the sauce: Blend the tomatoes, chipotle peppers, garlic, and vegetable broth until smooth.
3. Sauté the onions: In a large skillet, heat the olive oil over medium heat and sauté the sliced onions until softened and translucent.
4. Simmer the sauce: Add the blended sauce to the skillet with the onions. Stir in smoked paprika, thyme, salt, and pepper, and let the sauce simmer for 5 minutes.
5. Add the sweet potatoes: Gently stir the cooked sweet potatoes into the sauce and simmer for another 5 minutes, allowing the flavors to meld.
6. Serve: Serve Sweet Potato Tinga in warm tortillas with avocado slices and fresh cilantro for a satisfying meal.

Sweet Potato Tinga is a vibrant and flavorful vegetarian alternative that offers a delightful balance of smoky and sweet flavors. The tender sweet potatoes absorb the rich chipotle sauce, creating a dish that’s both satisfying and comforting. Whether you enjoy it in tacos, burritos, or simply with a side of rice, Sweet Potato Tinga is a hearty and wholesome meal everyone will love.

Zucchini Tinga (Tinga de Calabacita)

Zucchini Tinga is a light yet flavorful vegetarian option that showcases the fresh, tender texture of zucchini in a smoky chipotle-tomato sauce. The zucchini soaks up the rich, tangy flavors of the sauce, offering a satisfying yet healthy dish. This version of tinga is perfect for a quick weeknight meal or as a filling for tacos, making it an ideal choice for anyone looking to enjoy the flavors of tinga without meat.

Ingredients:

• 4 medium zucchinis, sliced into half-moons
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh tortillas, queso fresco, and cilantro for serving

Instructions:

1. Prepare the zucchini: In a large skillet, heat the olive oil over medium heat. Add the zucchini slices and cook for 5–7 minutes until they begin to soften and lightly brown. Remove from the skillet and set aside.
2. Make the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and vegetable broth. Blend until smooth.
3. Sauté the onions: In the same skillet, sauté the sliced onions until they are soft and translucent.
4. Simmer the sauce: Pour the blended sauce into the skillet with the onions. Add cumin, chili powder, salt, and pepper, and simmer for 5 minutes.
5. Combine zucchini and sauce: Add the zucchini back into the skillet, stirring gently to coat with the sauce. Let it simmer for 5–7 minutes, allowing the zucchini to absorb the flavors.
6. Serve: Serve Zucchini Tinga in warm tortillas, topped with queso fresco and cilantro for a delicious vegetarian meal.

Zucchini Tinga is a fresh, light, and tasty vegetarian option that offers a wonderful balance of smoky and tangy flavors. The zucchini’s delicate texture pairs perfectly with the chipotle-infused tomato sauce, creating a dish that’s both satisfying and wholesome. Serve it in tacos, tostadas, or over a bed of rice for a quick and delicious meal that everyone will enjoy.

Shrimp Tinga (Tinga de Camarón)

Shrimp Tinga is a vibrant, seafood-inspired twist on the traditional tinga. The shrimp, with its delicate texture and natural sweetness, perfectly complements the smoky chipotle and tangy tomato sauce. This dish is quick and easy to prepare, making it a fantastic choice for busy weeknights or seafood lovers seeking a new take on a classic. Served in tacos, tostadas, or even as a filling for empanadas, Shrimp Tinga will elevate any meal.

Ingredients:

• 1.5 pounds shrimp, peeled and deveined
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 cup vegetable or fish broth
• Salt and pepper to taste
• Fresh tortillas, cabbage slaw, and crema for serving

Instructions:

1. Prepare the shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from the skillet and set aside.
2. Make the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and broth. Blend until smooth.
3. Sauté the onions: In the same skillet, sauté the sliced onions until they are softened and translucent.
4. Simmer the sauce: Pour the blended sauce into the skillet with the onions. Add smoked paprika, oregano, cumin, salt, and pepper. Simmer for 5–7 minutes to allow the flavors to develop.
5. Combine shrimp and sauce: Add the cooked shrimp back into the skillet and stir gently to coat with the sauce. Let it simmer for 2–3 minutes to combine the flavors.
6. Serve: Serve Shrimp Tinga in warm tortillas, topped with cabbage slaw and a drizzle of crema for a refreshing contrast.

Shrimp Tinga is a flavorful and quick alternative to traditional tinga that highlights the sweetness of shrimp and the smokiness of the chipotle sauce. The dish is both light and satisfying, with just the right amount of spice. Whether enjoyed in tacos, on tostadas, or as part of a seafood platter, Shrimp Tinga brings a new depth to the classic tinga flavor profile.

Cauliflower Tinga (Tinga de Coliflor)

Cauliflower Tinga offers a delicious vegetarian alternative to the classic tinga, replacing meat with tender cauliflower florets. The cauliflower absorbs the rich, smoky chipotle sauce, becoming a hearty and flavorful option that can be used in tacos, burritos, or served over rice. This recipe is perfect for those looking for a healthy, plant-based dish that doesn’t skimp on flavor.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh tortillas, cilantro, and lime wedges for serving

Instructions:

1. Cook the cauliflower: In a large pot, bring salted water to a boil and cook the cauliflower florets for 8-10 minutes, until tender but still firm. Drain and set aside.
2. Make the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and vegetable broth. Blend until smooth.
3. Sauté the onions: In a large skillet, heat the olive oil over medium heat and sauté the sliced onions until softened and translucent.
4. Simmer the sauce: Add the blended sauce to the skillet with the onions and stir in paprika, cumin, thyme, salt, and pepper. Let it simmer for 5-7 minutes to deepen the flavor.
5. Combine cauliflower and sauce: Add the cooked cauliflower florets into the sauce and gently stir to coat. Let it simmer for another 5 minutes, allowing the cauliflower to absorb the flavors.
6. Serve: Serve Cauliflower Tinga in warm tortillas, garnished with fresh cilantro and a squeeze of lime for a zesty finish.

Cauliflower Tinga is a delicious, plant-based alternative that offers the same rich, smoky, and spicy flavors as the classic tinga. The cauliflower provides a hearty texture, making it a perfect filling for tacos or a topping for rice. This dish is a wonderful option for vegetarians or anyone looking to enjoy a healthier, lighter version of a beloved Mexican classic.

Pork Belly Tinga (Tinga de Pancita)

Pork Belly Tinga takes the richness of tender pork belly and combines it with the bold, smoky flavors of the classic tinga sauce. The fatty pork belly melts in your mouth, while the chipotle-tomato sauce provides a spicy kick. This indulgent version of tinga is perfect for special occasions, or when you’re craving something rich and comforting. Serve it with tortillas or over creamy mashed potatoes for a decadent meal.

Ingredients:

• 2 pounds pork belly, cut into cubes
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 cup pork or chicken broth
• Salt and pepper to taste
• Fresh tortillas, radishes, and cilantro for serving

Instructions:

1. Cook the pork belly: In a large skillet, heat the vegetable oil over medium-high heat. Add the cubed pork belly and cook until browned and crispy on all sides, about 10 minutes. Remove the pork from the skillet and set aside.
2. Make the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and broth. Blend until smooth.
3. Sauté the onions: In the same skillet, sauté the sliced onions until they are softened and translucent.
4. Simmer the sauce: Add the blended sauce to the skillet with the onions. Stir in smoked paprika, cinnamon, salt, and pepper. Let it simmer for 5 minutes.
5. Combine pork belly and sauce: Return the pork belly to the skillet and stir to coat with the sauce. Simmer for 10-15 minutes, allowing the flavors to meld and the pork belly to absorb the sauce.
6. Serve: Serve Pork Belly Tinga with fresh tortillas, topped with sliced radishes and cilantro for a refreshing contrast.

Pork Belly Tinga is a rich and indulgent version of the traditional tinga, offering tender, flavorful pork belly cooked in a smoky, tangy chipotle sauce. The dish is both comforting and impressive, making it an excellent choice for special occasions or a hearty family meal. Whether served in tacos or with mashed potatoes, Pork Belly Tinga is sure to be a showstopper.

Beef Tinga (Tinga de Res)

Beef Tinga is a savory and hearty version of the traditional tinga, made with tender beef that soaks up the smoky, spicy chipotle-tomato sauce. The beef adds a rich depth of flavor, making it a satisfying choice for any meal. Served in tacos, burritos, or on a bed of rice, Beef Tinga offers a deliciously bold option that’s perfect for beef lovers seeking a Mexican-inspired dish with lots of flavor and texture.

Ingredients:

• 2 pounds beef stew meat or flank steak, cut into small chunks
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 cup beef broth
• Salt and pepper to taste
• Fresh tortillas, lime wedges, and cilantro for serving

Instructions:

1. Brown the beef: In a large pot, heat the vegetable oil over medium-high heat. Add the beef chunks and brown on all sides.
2. Prepare the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and beef broth. Blend until smooth.
3. Sauté the onions and spices: In the same pot, add the sliced onions and cook until softened. Stir in oregano and cumin, cooking for 1–2 minutes to enhance the flavors.
4. Simmer the sauce: Pour the blended sauce into the pot with the onions and beef. Bring to a simmer and cook for 1-1.5 hours, or until the beef is tender and the flavors meld together.
5. Season and adjust: Add salt and pepper to taste. If the sauce gets too thick, add a little more beef broth or water to reach your desired consistency.
6. Serve: Serve Beef Tinga in warm tortillas with lime wedges and cilantro for a tangy, fresh contrast.

Beef Tinga is a bold and flavorful variation of the classic tinga, with tender beef soaking in a rich and smoky chipotle-tomato sauce. The beef adds a savory richness that perfectly complements the spices and heat of the sauce. Whether served in tacos or over rice, Beef Tinga is a satisfying and filling dish that will become a family favorite.

Chicken and Potato Tinga (Tinga de Pollo con Papas)

Chicken and Potato Tinga is a comforting and hearty variation of the traditional tinga, combining tender chicken with soft potatoes in a smoky, spicy sauce. The potatoes absorb the flavors of the chipotle-tomato sauce, making each bite satisfying and flavorful. This dish is a great way to stretch a meal further while still delivering the bold, smoky flavors of classic tinga. It’s perfect for tacos, burritos, or served over rice for a complete meal.

Ingredients:

• 2 pounds chicken thighs or breasts, boneless and skinless, shredded
• 2 medium potatoes, peeled and diced
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh tortillas, avocado, and cilantro for serving

Instructions:

1. Cook the chicken: In a large pot, cook the chicken thighs or breasts until fully cooked and shred the meat using two forks. Set aside.
2. Cook the potatoes: In a separate pan, heat a little oil and cook the diced potatoes until golden brown and crispy on the edges. Set aside.
3. Make the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and chicken broth. Blend until smooth.
4. Sauté the onions and spices: In a large skillet, heat the vegetable oil and sauté the sliced onions until softened. Stir in cumin, oregano, and paprika, cooking for 1–2 minutes.
5. Simmer the sauce: Pour the blended sauce into the skillet with the onions and bring it to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
6. Combine chicken, potatoes, and sauce: Add the shredded chicken and cooked potatoes to the skillet with the sauce. Stir to combine and cook for another 5–10 minutes, allowing the potatoes to absorb the sauce.
7. Serve: Serve Chicken and Potato Tinga in warm tortillas, topped with avocado slices and fresh cilantro for a satisfying meal.

Chicken and Potato Tinga is a rich and comforting dish that combines the flavors of tender chicken, hearty potatoes, and smoky chipotle sauce. The potatoes soak up the sauce, adding an extra layer of flavor and texture. Whether served in tacos, burritos, or over rice, this variation of tinga offers a delicious, filling meal that the whole family will love.

Chorizo Tinga (Tinga de Chorizo)

Chorizo Tinga is a bold and flavorful twist on the traditional tinga, using spicy, savory Mexican chorizo as the base. The chorizo’s richness and spice blend perfectly with the smoky chipotle-tomato sauce, making this a hearty and indulgent dish. Chorizo Tinga is perfect for those who love bold flavors and want a quick, flavorful meal. Serve it in tacos, burritos, or with a side of rice for a satisfying feast.

Ingredients:

• 1 pound Mexican chorizo, casing removed
• 3 medium tomatoes, chopped
• 1 medium onion, thinly sliced
• 2 chipotle peppers in adobo sauce
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• Fresh tortillas, avocado, and cilantro for serving

Instructions:

1. Cook the chorizo: In a large skillet, cook the chorizo over medium-high heat, breaking it apart with a spoon until it is browned and fully cooked.
2. Make the sauce: In a blender, combine the tomatoes, chipotle peppers, garlic, and broth. Blend until smooth.
3. Sauté the onions and spices: In the same skillet, sauté the sliced onions until softened. Stir in oregano, paprika, and cumin, cooking for 1–2 minutes.
4. Simmer the sauce: Pour the blended sauce into the skillet with the onions and chorizo. Let it simmer for 5–7 minutes to allow the flavors to meld.
5. Season and adjust: Taste the sauce and add salt and pepper to your liking.
6. Serve: Serve Chorizo Tinga in warm tortillas, topped with avocado and cilantro for a burst of freshness.

Chorizo Tinga offers a rich and spicy twist on the classic tinga, with the savory depth of Mexican chorizo enhancing the smoky chipotle sauce. The dish is bold, flavorful, and filling, making it perfect for tacos or burritos. Whether you’re craving a spicy meal or simply love the taste of chorizo, Chorizo Tinga will surely become a favorite in your recipe collection.

Note: More recipes are coming soon!