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Chicken tinga is a Mexican dish made with shredded chicken in a tomato sauce spiced with chipotle chilis in adobo. This is Rach's Tex-Mex twist—served as nachos—and makes for winning game-day grub. 


  • 2 large poblano peppers, or 3 medium poblano peppers
  • 2 tablespoons olive oil
  • 6 tomatillos, peeled and chopped
  • 1 onion, chopped, white or yellow
  • 4 cloves garlic, chopped
  • 1 large bay leaf, or 2 medium leaves
  • 2 teaspoons Mexican oregano (about ⅔ palmful), lightly crushed
  • Salt and pepper
  • 2 tablespoons cider or sherry vinegar
  • 2 tablespoons light brown sugar
  • 2 teaspoons Worcestershire sauce
  • One 15-ounce can diced fire-roasted tomatoes
  • 3-4 tablespoons pureed or finely chopped canned chipotles in adobo sauce (use 3 tbsp for medium and 4 tbsp for spicy heat level)
  • 1 rotisserie chicken, skin and bones removed and meat finely chopped or finely pulled
  • 1 cup chicken stock or bone broth
  • 1 lime, juiced
  • 1 large bag sturdy, good-quality tortilla chips
  • 1 ½ cups shredded pepper jack cheese
  • 1 ½ cups shredded yellow cheddar cheese
  • Thinly sliced scallions, to serve
  • A small handful of cilantro, finely chopped, plus a few leaves to garnish
  • Pickled jalapeño peppers, to serve
  • Mexican crema or sour cream, to serve


Serves: 6


Char poblano peppers on an open flame or in the broiler. Cool, peel, seed and chop.

Heat olive oil, 2 turns of the pan, in large cast-iron skillet, add tomatillos, onions, garlic, bay, oregano, salt and pepper, soften 5 minutes. Add vinegar, sugar, Worcestershire, tomatoes and chipotle in adobo, then combine with chicken and moisten with stock and lime juice. 

Preheat broiler and place rack in middle of oven. 

Line a large baking sheet with a sheet of parchment paper and top with tortilla chips. Top with half of each shredded cheese and place under the broiler. Lightly toast the chips and melt the cheese. Remove from oven and top with chicken and remaining cheeses, then broil until cheese is brown and bubbly, about 2-5 minutes. Top the nachos with scallions, cilantro, pickled jalapeño peppers and drizzle with Mexican crema or sour cream.