Are you ready to ignite your taste buds with bold, smoky flavors? Look no further than the beloved Mexican dish, Tinga! This popular recipe has gained a cult following worldwide, and for good reason. The combination of tender meat cooked in a rich, chipotle-spiced tomato sauce is simply irresistible. But why settle for just one way to enjoy tinga when you can try 17 more? From tacos and quesadillas to stuffed peppers and nachos, we’ve gathered the most mouth-watering, flavorful Tinga recipes out there.
In this article, we’ll take you on a culinary journey through the world of spicy Tinga. You’ll discover creative twists on classic dishes, innovative uses for tinga’s signature smokiness, and even learn how to adapt it to suit your dietary preferences. Whether you’re a seasoned foodie or just looking to spice up your meal routine, these 18 Tinga recipes are sure to tantalize your taste buds and leave you craving more.
Chicken Tinga Tacos with Avocado Crema
Experience the bold flavors of Mexico with this simple and delicious recipe for Chicken Tinga Tacos with Avocado Crema. Shredded chicken cooked in smoky chipotle peppers and crema-infused avocado make for a perfect combination that will leave you craving more.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 chipotle peppers in adobo sauce, chopped
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8 corn tortillas
– Avocado Crema (see below)
– Optional toppings: diced onions, cilantro, lime wedges
Instructions:
1. In a large skillet, heat the lard or oil over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add chipotle peppers, garlic, oregano, salt, and pepper. Cook for an additional 2-3 minutes.
4. Shred chicken with two forks and stir to combine with the sauce.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning shredded chicken onto a tortilla and topping with Avocado Crema.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/4 cup sour cream or Mexican crema
– Juice of 1 lime
– Salt, to taste
Mix all ingredients until smooth. Refrigerate until ready to use.
Cooking Time: 15-20 minutes
Pork Tinga Tostadas with Pickled Red Onions
Elevate your taco game with this twist on traditional tostadas, featuring tender pork, crunchy tortillas, and a tangy pickled red onion topping.
Ingredients:
– 1 lb boneless pork shoulder
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 corn tortillas
– Pickled Red Onion Topping (recipe below)
– Shredded cheese, for serving (optional)
Pickled Red Onion Topping:
– 1 large red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F.
2. In a Dutch oven or heavy pot, heat oil over medium-high. Add pork shoulder and cook until browned on all sides, about 5 minutes.
3. Add onion, garlic, cumin, smoked paprika, salt, and pepper to the pot. Cook for an additional 2-3 minutes.
4. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours or until pork is tender.
5. Assemble tostadas by spreading pork onto tortillas and topping with pickled red onions and cheese (if using).
Cooking Time: 2 hours, plus assembly time.
Beef Tinga Stuffed Peppers
Add a Mexican flair to your stuffed pepper game with this recipe featuring tender beef tinga, aromatic spices, and vibrant bell peppers.
Ingredients:
– 4 bell peppers, any color
– 1 lb ground beef
– 1/2 cup Beef Tinga sauce (store-bought or homemade)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, minced garlic, cumin, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stir in Beef Tinga sauce and bring to a simmer. Let it cook for 2-3 minutes.
6. Stuff each bell pepper with the beef mixture and top with shredded cheese (if using).
7. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 30 minutes
Vegetarian Black Bean Tinga Bowls
Discover the flavors of Mexico with this vibrant and nutritious bowl recipe, featuring tender black beans, roasted vegetables, and a hint of smokiness. This vegetarian twist on traditional tinga (shredded chicken) is perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked black beans
– 2 cups mixed roasted vegetables (such as bell peppers, zucchini, and onions)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional toppings: avocado, sour cream, cilantro, lime wedges
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent.
3. Add the garlic, cumin, and smoked paprika; cook for 1 minute.
4. Stir in the cooked black beans and roasted vegetables.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your choice of optional toppings.
Cooking Time: 20-25 minutes
Shrimp Tinga Quesadillas with Chipotle Sauce
Elevate your quesadilla game with this bold and spicy recipe that combines succulent shrimp, smoky chipotle peppers, and creamy melted cheese.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1/4 cup onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 2 cups shredded Monterey Jack cheese (or a blend)
– Vegetable oil for brushing
Instructions:
1. In a medium skillet, cook the shrimp, chipotle peppers, onion, garlic, cumin, paprika, salt, and pepper over medium-high heat until the shrimp are pink and cooked through.
2. Meanwhile, preheat a large non-stick skillet or griddle over medium-high heat.
3. Brush one side of each tortilla with a little oil. Place 1/4 cup of the shrimp mixture onto half of each tortilla, followed by 1/4 cup of cheese.
4. Fold the tortillas in half to enclose the filling. Cook for 2-3 minutes or until the tortillas are crispy and the cheese is melted. Flip and cook for an additional 1-2 minutes.
5. Serve with remaining chipotle peppers in adobo sauce, if desired.
Cooking Time: 15-20 minutes
Slow Cooker Chicken Tinga for Meal Prep
Elevate your meal prep game with this flavorful and tender Slow Cooker Chicken Tinga recipe, perfect for busy days. With minimal effort and a few simple ingredients, you’ll have a delicious protein-packed meal ready to go.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) diced tomatoes with green chilies
– 1/4 cup chicken broth
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes with green chilies, chicken broth, olive oil, cumin, smoked paprika, salt, and pepper.
2. Cook on Low for 6-8 hours or High for 3-4 hours.
3. Shred the cooked chicken with two forks and stir to combine with sauce.
4. Serve hot, garnished with your choice of toppings.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Tinga de Pollo Enchiladas with Queso Fresco
Experience the bold flavors of Mexico with this recipe for Tinga de Pollo Enchiladas, featuring tender shredded chicken cooked in a smoky chipotle tomato sauce, wrapped in tortillas and topped with crumbly queso fresco.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chipotle peppers in adobo sauce
– 8 corn tortillas
– Salt and pepper to taste
– 1 cup queso fresco crumbles
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Shred chicken breast into bite-sized pieces and add to skillet; cook until heated through.
4. Stir in diced tomatoes, chipotle peppers, salt, and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble enchiladas: place about 1/2 cup chicken mixture onto a tortilla, roll up, and place seam-side down in a baking dish. Repeat with remaining ingredients.
7. Top with queso fresco crumbles and bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy Tinga Sliders with Mango Salsa
These bite-sized sliders combine the spicy kick of tinga chicken with the sweetness of mango salsa, perfect for a flavorful and refreshing meal.
Ingredients:
For the tinga chicken:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup chipotle peppers in adobo sauce
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
For the mango salsa:
– 2 ripe mangos, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a blender or food processor, combine chicken, chipotle peppers, olive oil, lime juice, cumin, salt, and pepper. Blend until smooth.
3. Grill the chicken for 5-7 minutes per side, or until cooked through.
4. Meanwhile, mix together mango, red onion, jalapeño, and lime juice in a bowl.
5. Assemble sliders by placing grilled chicken on a bun and topping with mango salsa.
Cooking Time: 15-20 minutes
Tinga-Style Pulled Jackfruit Sandwiches
Experience the bold flavors of Mexico with this innovative vegan take on traditional pulled pork sandwiches.
Ingredients:
– 1 cup jackfruit (canned or cooked)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 hamburger buns
– Sliced radishes, lime wedges, cilantro, and vegan mayo (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute, stirring constantly.
3. Add the jackfruit to the skillet, using two forks to shred it into bite-sized pieces. Cook for about 10-15 minutes, or until the jackfruit is coated in the flavorful mixture.
4. Split the hamburger buns in half and toast lightly.
5. Assemble the sandwiches by spooning the tinga-style jackfruit onto the buns and topping with your desired fixings.
Cooking Time: 20-25 minutes
Tinga-Stuffed Sweet Potatoes with Lime Crema
This recipe combines the warm, comforting sweetness of roasted sweet potatoes with the vibrant flavors of Mexico. Crunchy tinga chicken fills the tender spuds, while a tangy lime crema adds a refreshing touch.
Ingredients:
– 4 large sweet potatoes
– 1 lb boneless, skinless chicken breasts, cooked and shredded (Tinga)
– 1/2 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– Salt and pepper to taste
– Lime Crema (see below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes for about 45-50 minutes, or until tender.
3. Fill each sweet potato with shredded Tinga chicken, crumbled cheese, and chopped cilantro.
4. Drizzle with olive oil and season with salt and pepper.
Lime Crema:
– 1/2 cup sour cream
– Juice of 1 lime
– 1 tsp honey
Mix ingredients until smooth. Serve chilled or at room temperature.
Cooking Time: About 1 hour (45 minutes for sweet potatoes, 15 minutes to prepare filling)
Turkey Tinga Lettuce Wraps with Cotija Cheese
Add a twist to traditional tacos with these flavorful lettuce wraps filled with shredded turkey, crispy tortilla strips, and creamy cotija cheese. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 1 pound cooked turkey breast, shredded
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– 1/4 cup crumbled Cotija cheese
– 6-8 lettuce leaves (iceberg or romaine work well)
– 1/2 cup crispy tortilla strips (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine turkey, cilantro, lime juice, and olive oil. Mix until well combined.
2. Arrange lettuce leaves on a flat surface.
3. Spoon about 1/4 cup of the turkey mixture onto each leaf.
4. Top with Cotija cheese, crispy tortilla strips, and a pinch of salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Tinga de Res (Beef Tinga) with Cilantro Rice
A flavorful Mexican dish that’s easy to make and packed with rich beef flavor, served with a fresh and aromatic cilantro rice.
Ingredients:
For the Beef Tinga:
– 1 pound beef brisket or flank steak, cut into small pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
For the Cilantro Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. In a large skillet, cook beef over medium-high heat until browned, about 5 minutes.
2. Add onion, garlic, chipotle pepper, and cumin; cook until onion is translucent, about 3-4 minutes.
3. Add salt and black pepper to taste.
4. For the Cilantro Rice: Cook rice according to package instructions. In a small skillet, heat oil over medium heat. Add chopped cilantro and cook until fragrant, about 1 minute.
5. Combine cooked rice with cilantro mixture; season with salt to taste.
Cooking Time: 20-25 minutes
Tinga-Inspired Breakfast Burritos with Scrambled Eggs
Start your day with a flavorful twist on traditional breakfast burritos, inspired by the bold flavors of Mexico. These Tinga-inspired burritos combine scrambled eggs, crispy chicken, and creamy avocado for a morning pick-me-up that’s sure to satisfy.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 large eggs
– 1/4 cup chopped onion
– 1 jalapeño pepper, diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– 2 ripe avocados, sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook chicken with onion and jalapeño until browned.
3. Add cumin, smoked paprika, salt, and pepper; stir to combine.
4. Scramble eggs in a separate bowl and set aside.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling with scrambled eggs, chicken mixture, cheese, and avocado slices.
Cooking Time: Approximately 15-20 minutes
Chipotle Chicken Tinga Pizza with Red Onions
Elevate your pizza game with this bold and flavorful combination of chipotle chicken, caramelized red onions, and creamy mozzarella. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 chipotle peppers in adobo sauce, minced
– 2 cups cooked rice
– 1/4 cup chopped fresh cilantro
– 1 large red onion, thinly sliced
– 1 tsp ground cumin
– Salt and pepper to taste
– 1 ball of pizza dough (homemade or store-bought)
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, mix together chicken, chipotle peppers, rice, cilantro, cumin, salt, and pepper. Form into small balls and flatten slightly.
3. Roll out pizza dough to desired thickness.
4. Top with chicken mixture, red onions, and mozzarella cheese.
5. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Tinga-Spiced Meatballs in Tomato Sauce
Experience the bold flavors of Mexico with these Tinga-spiced meatballs, simmered in a rich tomato sauce.
Ingredients:
– 1 pound ground beef
– 1/4 cup Tinga spice blend (or substitute with chili powder and cumin)
– 1/2 cup breadcrumbs
– 1 egg
– Salt and pepper to taste
– Vegetable oil for cooking
– 2 cups tomato sauce (homemade or store-bought)
– Optional: chopped fresh cilantro, lime wedges, and crusty bread for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, Tinga spice blend, breadcrumbs, egg, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle with vegetable oil and gently roll to coat evenly.
5. Bake for 18-20 minutes, or until cooked through.
6. While the meatballs are cooking, heat tomato sauce over medium-low heat.
7. Once the meatballs are done, add them to the tomato sauce and simmer for an additional 5-10 minutes to combine flavors.
Cooking Time: 30-35 minutes
Tinga-Style Mushroom and Corn Empanadas
This recipe combines the flavors of Mexico with the comfort of a warm pastry, perfect for any occasion. Tinga-style mushrooms add a smoky depth to these empanadas, filled with sweet corn and spices.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– 1/2 cup Tinga-style mushrooms (see note)
– 1 cup corn kernels
– 1 tablespoon olive oil
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine flour, salt, and baking powder.
3. Add shortening and warm water; mix until dough forms.
4. Roll out dough to 1/8-inch thickness.
5. Spoon a small amount of mushrooms, corn, and spices onto one half of the dough, leaving a 1/2-inch border.
6. Fold the other half over and press edges together with a fork.
7. Brush tops with beaten egg for a golden glaze.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Tinga de Camarón (Shrimp Tinga) Taco Salad
This vibrant salad combines the flavors of Mexico with the freshness of a summer day. Crispy shrimp, tangy slaw, and creamy avocado come together in perfect harmony.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 8-10 corn tortillas, torn into bite-sized pieces
– 1 cup shredded cabbage
– 1 avocado, diced
– 2 tablespoons lime juice
– 1 tablespoon chopped fresh cilantro
Instructions:
1. Heat oil in a skillet over medium-high. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic, cumin, and smoked paprika (if using). Cook for an additional minute.
3. Add shrimp and cook until pink and cooked through, about 5-6 minutes.
4. In a large bowl, combine tortilla pieces, slaw mixture (shredded cabbage, diced avocado, lime juice, and cilantro).
5. Top with Tinga de Camarón and serve immediately.
Cooking Time: 15-20 minutes
Smoky Tinga Nachos with Black Beans and Jalapeños
Get ready for a flavorful fiesta on a platter! This recipe combines the rich flavors of smoky tinga chicken, creamy black beans, and spicy jalapeños atop crispy nachos.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup chipotle peppers in adobo sauce
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 jalapeño pepper, sliced
– 8-10 corn tortilla chips
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, combine chicken breast, chipotle peppers, olive oil, onion, and garlic. Blend until smooth.
3. Cook the chicken mixture in a skillet over medium-high heat until heated through.
4. Arrange tortilla chips on a baking sheet. Spoon the smoky tinga chicken over the chips.
5. Top with black beans, jalapeño slices, and shredded cheese.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Remove from oven and top with optional toppings if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 18 mouth-watering Tinga recipes! From classic Chicken Tinga Tacos with Avocado Crema to innovative Shrimp Tinga Quesadillas with Chipotle Sauce, and even Vegetarian Black Bean Tinga Bowls, there’s something for everyone. Try Beef Tinga Stuffed Peppers or Turkey Tinga Lettuce Wraps for a twist on traditional tacos. And don’t miss the Slow Cooker Chicken Tinga for easy meal prep. Whether you’re in the mood for spicy sliders or comforting enchiladas, this collection of recipes is sure to satisfy your cravings.