May 1, 2026
Culture/Cultura
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Chipotle Honey Chicken Tinga

I must admit that the first time I tried Tinga de pollo, I was immediately turned off by all the onion that is used in this dish. Not because I don’t like cooking with onion, but because it felt that it was more onion than chicken. It wasn’t until years later that my abuela wanted to make tinga for a video that I tried this dish again. I Hesitantly agreed and was sweetly surprised that I ended up loving tinga. She didn’t use as much onion as the one I had previously tried. I don’t know if it’s the smokiness of the chipotle or the combination of the onion with the chipotle that makes me dream about eating tinga often.

You can find the original recipe here:

But this particular recipe has a little sweet twist. We added honey to the tinga sauce and a delicious strawberry pico de gallo. Hope you enjoy.

Chipotle Honey Chicken Tinga

  • 2 Cups shredded Chicken
  • 3 roma tomatoes
  • 1/2 onion
  • 1-2 cloves of garlic
  • 2-3 chipotle peppers in adobo
  • 1 tbsp honey
  • Salt to taste

Avocado Crema

  • 1 ripe avocado
  • 1/2 cup sour cream
  • Juice of 1 lime
  • Salt to taste.

Strawberry Pico De Gallo

  • 1 cup diced strawberries
  • 1/4 cup red onion (thinly sliced)
  • 1 jalapeno
  • 2 tbsp lime juice
  • 1 tsp honey
  • salt to taste
  1. Make the Tinga
    • Blend tomatoes, onion, garlic, chipotle, and honey.
    • Saute the sauce in a pan until it deepens in color, then add shredded chicken.
    • Simmer until thick and glossy.
  2. Fresa Pico De Gallo
    • Toss strawberries, onion, jalapeno, lime juice, honey, and salt.
    • Let it sit 15-20 minutes.
  3. Crema De Aguacate
    • Bles avocado, sour cream, lime, and salt until smooth.
  4. Assemble
    • Spread avocado crema on tostada.
    • Add a later of warm chicken tinga.
    • Top with strawberry pico de gallo.
    • Optional: crumbled queso fresco, and cilantro.

Provecho,

Silvia

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