Tinga is a popular Mexican dish made with shredded chicken in a rich red adobo sauce. We have used our smoky chipotle Herdez Barbacoa Seasoning to recreate a simple version of this iconic favourite…



  • 600g skinless, boneless chicken thighs 
  • 1 litre water
  • 2 large onions, sliced
  • 6 large cloves of garlic, thinly sliced
  • 2 tsp oil
  • 10 tomatoes, diced, core removed
  • 1 sachet Herdez Barbacoa Seasoning, to taste
  • 1 lime
  • Freshly chopped coriander



  1. Place the chicken thighs into a large saucepan, add the water and half of the sliced onions and garlic. Place over a medium heat and bring to the boil. Reduce the heat and simmer for 20-25 minutes.
  2. Remove the chicken thighs from the stock and shred using 2 forks. Strain into a jug, reserving the onions and garlic. 
  3. Set a large frying pan over a medium heat, add the oil, remaining sliced onions and garlic and cook for 5 minutes, stirring often, until softened.
  4. Add the tomatoes, shredded chicken, reserved onions and garlic (from the stock) and half of the chicken stock (reserve the remaining stock for another recipe) and bring to the boil.
  5. Reduce the heat and simmer for 20-25 minutes or until the sauce is slightly reduced and a vivid red colour. Season with Herdez Barbacoa Seasoning and lime zest and juice, to taste. Garnish with freshly chopped coriander and serve (see Tip).  


Herdez Tip - serve with Mexican rice or nachos, or in a toasted taco, with sliced avocado or guacamole, sour cream and refried beans for a delicious Mexican-inspired meal.