The Chicken Tinga dish is easy to prepare and coarse for any gathering. It is a traditional dish from Tenancingo, Mexico. The Chicken Tinga is prepared with shredded meat, tomato sauce and Chipotle peppers. It can be made of chicken, beef, or pork and it is usually served with toasts, cream, cheese, and sauce of your choice.


1 whole chicken breast, skinned

1 clove garlic

2 large onions

4 tomatoes

2 Chipotle peppers in adobo sauce

Salt to taste

Vegetable oil

White Vinegar

Cook the chicken breast in a pressure cooker or in a pan with the garlic, onion and ¼ salt to taste. Make sure the meat is cooked when soft.

Drain the broth and shred the breast, keep it, chop the onions into thin slices or your taste, then sautee them in hot oil until tender.

While the onions are browned, grind tomatoes with a little chicken broth, garlic, onion and the Chipotle peppers. Strain the sauce and set aside.

Pour the sauce into the skillet where you cooked the onions and add half a teaspoon of vinegar and let cook for 10 minutes over medium heat, then empty the shredded chicken and add salt to taste.

Cover the skillet and then let cook 10 to 15 minutes or until reduced a good portion of broth. The ideal point is let it thicken.

la foto-1




  • 2/3 cup Lea & Perrins® The Original Worcestershire Sauce
  • 1/2 cup Heinz® Tomato Ketchup
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup tomato paste
  • 1 medium onion, chopped
  • 2 tablespoons yellow mustard
  • 2 tablespoons white vinegar
  • 3 1/2 pounds boneless pork shoulder, trimmed and cut into 4 pieces


  1. In a 6 quart crock pot mix all ingredients except pork.  Once combined add pork, turning to cover.  Cook on low for 8 to 10 hours.
  2. Remove pork and shred with two forks.  Return pork to crock pot and stir into sauce.
  3. To serve, spoon 1/2 cup onto a sandwich bun.

Makes 10 servings.