Tinga traditionally uses red tomatoes, but Puebla's green version with tomatillos creates twice the acidity for better meat shredding.
Green Tinga
Dive into the vibrant world of Green Tinga – a no-cook delight that brings fresh flavors to your table in a snap! Featuring zesty tomatillos, tender pulled chicken, and a sprinkle of smoky spices, this dish is not only a feast for the senses but also a smart choice for those keeping an eye on their macros. Get ready to savor a deliciously effortless meal that’s perfect for any occasion!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This green twist on traditional red tinga emerged in 1980s Guadalajara when resourceful Mexican cooks discovered that tomatillo-based salsa verde could replace the classic tomato-chipotle combo, creating a brighter, more acidic version that American Southwest chefs later bastardized with ranch dressing—but the original Jalisco version remains a proper revelation that'll make you question everything you thought you knew about Mexican comfort food.
Regional Twist
In Puebla's mountain villages, they char the tomatillos directly over wood fires before making the green salsa, then add roasted poblano peppers alongside the standard onion and garlic for a smoky complexity.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 cup (237 ml) green salsa
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- olive oil (to taste)
- onion (to taste)
- Salt
👨🍳 Instructions
- 1
Boil the chicken breast until fully cooked, then shred it.
- 2
In a pan, heat olive oil and sauté the onion and garlic until translucent.
- 3
Add the shredded chicken and green salsa to the pan, mix well, and heat through.
- 4
Serve with your favorite sides or in tacos.
💡 Pro Tips
- ✓Poach chicken at 165-170°F instead of boiling to prevent protein fibers from seizing and creating tough, stringy meat that won't shred cleanly.technique165-170°F
- ✓Reserve 1/2 cup of the chicken poaching liquid to add back when combining with salsa - the collagen and dissolved proteins create better sauce adhesion and prevent dry tinga.technique1/2 cup
- ✓Sauté onions for 8-10 minutes until they develop a light caramel color, as the Maillard reaction creates deeper flavor compounds that complement the tomatillo's acidity.timing8-10 minutes
- ✓Simmer the assembled tinga uncovered for 15-20 minutes to reduce liquid by 30-40%, concentrating flavors and allowing chicken to absorb the salsa's seasoning.timing15-20 minutes, 30-40% reduction
- ✓Use a potato masher to lightly break up some chicken pieces while simmering - partially mashed fibers hold more sauce than uniformly shredded meat.technique
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Tinga traditionally uses red tomatoes, but Puebla's green version with tomatillos creates twice the acidity for better meat shredding.
Green Tinga
Dive into the vibrant world of Green Tinga – a no-cook delight that brings fresh flavors to your table in a snap! Featuring zesty tomatillos, tender pulled chicken, and a sprinkle of smoky spices, this dish is not only a feast for the senses but also a smart choice for those keeping an eye on their macros. Get ready to savor a deliciously effortless meal that’s perfect for any occasion!
The Story
This green twist on traditional red tinga emerged in 1980s Guadalajara when resourceful Mexican cooks discovered that tomatillo-based salsa verde could replace the classic tomato-chipotle combo, creating a brighter, more acidic version that American Southwest chefs later bastardized with ranch dressing—but the original Jalisco version remains a proper revelation that'll make you question everything you thought you knew about Mexican comfort food.
Regional Twist
In Puebla's mountain villages, they char the tomatillos directly over wood fires before making the green salsa, then add roasted poblano peppers alongside the standard onion and garlic for a smoky complexity.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 cup (237 ml) green salsa
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- olive oil (to taste)
- onion (to taste)
- Salt
👨🍳 Instructions
- 1
Boil the chicken breast until fully cooked, then shred it.
- 2
In a pan, heat olive oil and sauté the onion and garlic until translucent.
- 3
Add the shredded chicken and green salsa to the pan, mix well, and heat through.
- 4
Serve with your favorite sides or in tacos.
💡 Pro Tips
- ✓Poach chicken at 165-170°F instead of boiling to prevent protein fibers from seizing and creating tough, stringy meat that won't shred cleanly.technique165-170°F
- ✓Reserve 1/2 cup of the chicken poaching liquid to add back when combining with salsa - the collagen and dissolved proteins create better sauce adhesion and prevent dry tinga.technique1/2 cup
- ✓Sauté onions for 8-10 minutes until they develop a light caramel color, as the Maillard reaction creates deeper flavor compounds that complement the tomatillo's acidity.timing8-10 minutes
- ✓Simmer the assembled tinga uncovered for 15-20 minutes to reduce liquid by 30-40%, concentrating flavors and allowing chicken to absorb the salsa's seasoning.timing15-20 minutes, 30-40% reduction
- ✓Use a potato masher to lightly break up some chicken pieces while simmering - partially mashed fibers hold more sauce than uniformly shredded meat.technique