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Chicken Tinga with Corn and Black Bean Salsa Recipe

Chicken tinga (or pollo de tinga) is a delectable comfort food. Mixing spices with chipotle and tomato gives it a signature robust flavor.


This chicken tinga is a great Mexican dish that we could eat every week. Seriously. Maybe multiple times per week. Shredded chicken, all saucy and savory — okay, we’ll try not to distract ourselves.


Chicken tinga (or pollo de tinga) is a delectable comfort food. Mixing spices with chipotle and tomato gives it a signature robust flavor.


On the side, we put together a simple corn and black bean salsa. Stickin' with a paleo diet? Just skip the salsa and use a lettuce wrap to create a taco with the chicken tinga. Not stickin' with paleo? Feel free to use corn tortillas.



Recipe Notes: Serves 4. Paleo-friendly.
Prep Time: 30 min / Cook Time: 40 min / Total Time: 1 hr 10 min




Salsa Ingredients:
  • 3/4 cup canned black beans drained and rinsed
  • 3/4 cup frozen corn kernels
  • 1/4 cup red onion small diced
  • 1/4 cup red bell pepper small diced
  • tbsp lime juice
  • tbsp cilantro chopped
  • tbsp avocado oil
  • tsp garlic minced
  • 1/4 tsp cumin
  • Salt and pepper to taste
Tinga Ingredients:
  • 1.5 lbs boneless skinless chicken thighs
  • cups tomato puree
  • 1/2 cup yellow onion julienned
  • tbsp avocado oil
  • tbsp garlic minced
  • tbsp lime juice
  • tsp chipotle pepper pureed
  • tsp apple cider vinegar
  • sprig oregano
  • bay leaf
  • Salt and pepper to taste
  • Avocado, lime wedges, and cilantro for garnish



Salsa directions:

  1. In a medium bowl, toss all ingredients until combined.
  2. Reserve in refrigerator until ready to serve.
Tinga Directions:
  1. Heat a medium-sized saucepan to medium high.
  2. Add avocado oil, then add onion. Cook on medium-high until soft and translucent, about 5 minutes.
  3. Add tomato, lime juice, apple cider vinegar, chipotle, oregano, and bay leaf and bring to a boil.
  4. Add chicken thighs and turn down to a simmer and continue to cook until chicken shreds, about 20-30 minutes.
  5. Remove chicken to a small bowl and shred.
  6. Add chicken back to sauce and stir to combine.
  7. Garnish with chopped cilantro, lime wedges, and avocado.
  8. Serve with corn tortillas or lettuce wraps. Or, try it on its own with salsa as a side.

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