Recipe by: Lili Vidales

Source: Family recipe over the generations

Serves: 6-7

mexican tinga de pollo


  • 3 Tbsp vegetable oil
  • 1 medium white onion, thinly sliced into crescents
  • 2 garlic cloves
  • 3 large ripe tomatoes (sliced into crescents)
  • 4 cups shredded cooked chicken
  • ½ cup chicken stock
  • Salt and pepper to taste
  • Tostadas and/or tortillas
  • Sour cream
  • Iceberg lettuce (or romaine), shredded
  • Shredded cheese
  • Refried beans
  • Mexican chili sauce (optional)

mexican tinga de pollo 2

Instructions (Filling)

  • In a large skillet, heat oil over medium to high heat. When hot, add garlic and onions. Saute 2-3 mins until softened.
  • Remove the garlic and add the tomatoes. Stir for 3 mins.
  • Reduce heat to medium. Add shredded chicken and chicken stock. Simmer uncovered until most of the liquid has evaporated, approximately 8-10 mins.
  • Season with salt and pepper to taste.

Instructions (Tostadas or Tacos)

  • For tostadas : Take a tostada and spread a little bit of the refried beans on it. Top with the prepared tinga mixture, shredded lettuce, cheese and sour cream.
  • For tacos: Take a tortilla, warm it on a pan for a few seconds and top with the prepared tinga mixture. Add refried beans, sour cream and shredded cheese.

Download PDF here: Lili Vidales Mexican Tinga de Pollo