This Chicken Tinga Salad is PERFECT for busy weeknights! This saucy and spicy bowl of goodness whips up super quick with the help of chicken and chorizo that is made in advance.
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Mexican Chicken Tinga is shredded chicken cooked in tomatoes, chipotles, onions and spices. It is a saucy and spicy meat filling for tacos, burritos, tostadas etc. This invention comes from Puebla, Mexico.
My version of Chicken Tinga uses just 3 oz of chorizo per pound of chicken. Chorizo essentially has all of the ingredients of authentic Chicken Tinga and comes in a neat little package. Basically you just dump both into a pot – simmer, stir, done. I make a big batch and we eat it all week. You can also freeze half for later. I make tacos, burritos, street fries, loaded baked potato...you get the idea. Today I made Chicken Tinga Salad, because – why not? Variety is the spice of life.
What makes this recipe easy is that it only has two ingredients, it’s a dump and cook method that you can even do in a slow cooker or Instant Pot, and you can serve the different chicken tinga variations all week without feeling like you are having leftovers.
Have fun in the kitchen with this one and let me know how it goes. Do you have any creative ideas on how to serve this? Leave a comment below.
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