Mexican Tinga

    1 hour

    Corn tortillas are filled with shredded chicken, onions, tomatoes and chillies, then deep fried until crispy. This dish always does well at dinner parties. Serve with soured cream and salsa.

    30 people made this

    Serves: 4 

    • 4 chicken breast fillets
    • 1 tablespoon rapeseed oil
    • 2 medium tomatoes, chopped
    • 2-3 Scotch bonnet chillies or to taste, seeded and chopped
    • 1/4 medium onion, chopped
    • 8 corn tortillas, warmed
    • 250ml rapeseed oil for frying

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place chicken into a large saucepan with enough water to cover; bring to the boil and poach chicken in simmering water until tender. Remove from heat, drain and set aside to cool.
    2. Heat 1 tablespoon of rapeseed oil in a frying pan over medium heat. Saute the tomatoes, Scotch bonnet chillies and onions until soft. Remove the chicken meat from the bones, shred and throw it in the frying pan with the tomatoes and peppers. Fry for a few minutes to give the chicken some flavour.
    3. Heat the cup of rapeseed oil in a clean frying pan over medium-high heat. Fill each corn tortilla with about 4 tablespoons of the chicken mixture and roll into a cylinder. Fry filled tortillas in the hot oil until golden, turning once. Drain on kitchen towels and serve hot with soured cream, salsa or both!

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    Reviews in English (15)


    Great recipe! try replacing the jalapeno peppers for chipotle peppers, you can find them canned on the Mexican produce section. Beware 'cause they are HOT!  -  05 Feb 2003  (Review from Allrecipes US | Canada)


    I just made the meat recipe and put it on tostadas. It was good, but next time I will probably top the tostadas with crema mexicana and some green taco sauce. I also substituted the tomatoes for a can of diced tomatoes (drained), since out-of-season tomatoes are sometimes poor quality.  -  19 Nov 2005  (Review from Allrecipes US | Canada)


    My 14 year old daughter and her friend made this. It has now become one of the family favorites. We usually soften the tortillas on a hot griddle or in a small amount of oil to make rolling easier and use toothpicks to fasten before frying.  -  04 Apr 2009  (Review from Allrecipes US | Canada)