Chicken Tinga (Street-style flavor straight from Mexico)

I learned this recipe by literally eating my way through the streets of Mexico. I tasted every street stand I could find—each bite helped me figure out the perfect balance of texture and spice. My time in Mexico taught me so many beautiful recipes, and this one is at the top of the list.

It’s simple, bold, and perfect for any moment when you want something flavorful without the fuss.

Ingredients:

• Crispy tostadas (or fried tortillas)

• Chicken breast (1–2, depending on your appetite)

• 1 garlic clove

• ½ onion (half for boiling, half for topping)

• 1–2 chipotle peppers in adobo (adjust to your heat level)

• 2 tablespoons of sour cream

• Crumbled queso fresco

• Shredded lettuce

How to make it:

1 Boil the chicken breast with a garlic clove and half an onion. Not only does this cook the chicken, but you’ll also end up with a tasty broth.

2 Once cooked, let the chicken cool and shred it.

3 In a blender, mix some of the hot broth with chipotle peppers and sour cream—this is where the magic happens. You get a creamy, smoky sauce that coats the chicken perfectly.

4 Toss the shredded chicken in the sauce until it’s fully coated.

5 Build your tostada: tortilla + tinga + raw onion slices + shredded lettuce + queso fresco on top.

✨ That’s it!

It’s quick, delicious, and works for lunches, dinners, or unexpected guests. Just the right amount of heat, full of flavor, and tastes like home.

Wanna give it a try?