Chicken Tinga


Tinga is one of those dishes that is wonderfully versatile. Pile it on tostadas for a main entree, serve it as a side to any dish with Mexican Rice and Beans, or make Tinga nachos with a topping of fresh pico de gallo and sour cream.

  • I can Chipotle Peppers in Juice
  • Total of 10-12 Garlic Cloves
  • 2 TBSP Dried Oregano
  • 1 TBSP Seasoning Salt (Lawry’s)
  • 1 TBSP Black Pepper


Like many Mexican dishes, this one is meant to be appropriate for any cut of chicken, and it is stewed separately to make it tender no matter what cuts you use. Rinse 1-1.5 pounds of chicken and stew for up to 4 hours with:

  1. Fresh carrots and celery
  2. Bunches of fresh cilantro
  3. 6-8 garlic cloves
  4. dried oregano
  5. 3-4 large bay leaves



  1. First, blend the garlic cloves in oil until smooth
  2. Blend in the spices: Salt, Pepper, Herbs de Provence and Onion Powder
  3. Slowly blend in the Buttermilk
  4. Blend in the minced jalapeños
Keep refrigerated. Serve with salads, vegetable chips, appetizers, or with hot wings. Store in a mason jar sealed for up to two weeks in refrigerator.
Authentic Chicken Tinga Recipe

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